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Last week I brewed a quick and dirty Mikshake IPA with Voss at about 35oC that went from grain to keg in 4 days. Started tapping it 2 days later. SWMBO was out of town for 5 days so was the best brew I could think of to have a fully completed beer before she came back. I cut a few corners on...

It's been a long time I need to read it again to see the exact term he used. It might have been just a harsher bitterness.

It's been over 11 years o_O I just remember I started baking artisan bread and it was so tasty I wanted to go onto the next phase of brewing tasty beer. I had brewed with some terrible kits in the 90's when I was a student but then gave up on it after a few batches. Over the years I read that...

It's over 10 years ago but I think I remember reading something similar in "For the love of hops by Stan Hieronymus" that American hops were used in England back then but not everyone was convinced about them as they had some kind of abbrasive twang compared to British nobel hops.

Malt and adjuncts seem to be cheaper in Europe than the US. When buying bulk for sure. However, you get much better deals on US hops of course. I can get a 5kg (11 pound) bag of flaked maize for about 11 dollars or even a 20kg sack for about 34 dollars. 1kg bag costs about 3 dollars though...

I found my old beer menus, most were indeed just normal but there were a few exceptions. Tangerine Dream - an APA with Summit hops Dr. Fuggles - an English IPA - actually brewed with East Kent Goldings and not Fuggles but though it sounded better Rye of the Tiger - a Rye IPA Brown Legend -...

I usually just call them the obvious names, either based on the name of the beer I've tried to clone or the beer style. Smoked Black Rye IPA for example. Only if I have a party I change the name a bit. I haven't had any parties since before the pandemic so my beer menus are on my old laptop...

I'm going to be MIBA (missing in brewing action) for an while at the end of the month so want to get a few beers in before hand. I plan on brewing the below but won't be able to package it until 5 to 6 weeks after it goes into the plastic bucket fermentor. Do you think it will survive or would...

My girlfriend is out of town for 5 days next week and when she comes back we start with some renovations. So no brewing for a while. I'm working on a beer that can go from grain to keg in the 5 days she is away. I'm thinking of a milkshake IPA with an OG of about 1.060 (plus some lactose)...

So this stuuf would be similar then I guess? https://www.thehomebrewcompany.ie/brewferm-beersol-1-litre-bottle-p-5627.html?cPath=3_200

Yes, if I lived alone I would do that in a heartbeat but my girlfriend is already complaining about me taking over the whole basement with my brewing equipment, so I'm stuck with a small fridge. She's also been greenwashed so dirt cheap old freezers won't pass her energy efficiency requirements...

Thanks for explaining your process. I'll try once I start doing closed transfers. Still trying to figure out how to fit my fermonster in the fridge for the cold crash lol

Anyone here know where I can get Biofine here in Europe (Germany) or what a suitable alternative product would be, or am I stuck with gelatine? I bought this product on a whim which should work, it's a two part liquid fining agent (gelatin & kiesolsol)...

It's years ago now since I heard this but it's supposed to be good in the Yeti RIS recipe from Beersmith https://beersmithrecipes.com/viewrecipe/12542/yeti-clone-ver-20 I also brewed a nice Belgian IPA with it way back in 2016 inspired by Stone's Cali-Belgique

Well now that the thread has been bumped I might as well give feedback on my issue. After getting gushers on several batches I concluded I had a diastaticus var infection from a few Belle Saison beers I brewed previously. I only got rid of it by soaking everything in a mild bleach solution for...

A useless fact :p The farm I used to pick strawberries for in the summer holidays when I was at school was a supplier for them (Chivers)

Just got back from Ireland and picked up some sugar products there. Should be enough to keep me going until next year: I'm going to (re)try out a few sugars I got in a Dutch supermarket too. Although I read the syrup is not supposed to be that great for brewing Belgians with, it might work...

I'm no expert and it's a style I have never really dug deep into but I wouldn't have expected the older version of X Ale with an OG of 1.072 and 46 IBUs. Almost sounds like an English barley wine. Like he writes, it really shows how things can change over approx. 100 years. My brew season is...

Thanks! I dont see any mild ale malt in those recipes though. Was MO used because there was no mild ale malt available? I have a pile of MO so wouldn't need to substitute it. I'd be looking for a recipe where mild ale malt is specifically required. I don't have any books from those guys but...

Any recipe you would recommend? I have Nottingham, verdant, wlp007, WLP005, WY1469 and WY1275 However the WLP005 is 3rd or 4th generation and its attunuation is starting to go through the roof (over 80%) so probably not a good idea for a mild.