Recent content by Divenglide

Thanks for letting me know cire. I assumed he was a serious pro! Good luck Fuggledog in the hope you see this post.

Hi Fuggledog, I’m about to get some Harvey’s yeast so I would quite like to try to emulate some of what you did in your experiment. Are you happy to share your recipe please or the Harvey’s log book photo? Thanks

Hi Fuggledog, I'm just about to get some Harvey's yeast and would be keen to try and emulate some of what you did in your comparison. Any chance you could share your recipe please and/or the photo of Harvey's logbook? Thanks

Hi ESBrewer, sorry to pick up on and old thread but Fuller's beers are some of my favourite and I come back to this thread a fair bit. Did you end up upping the amount of chocolate malt in your ESB clone in the end to account for the lower lovibond crystal? It is interesting that Fuller's use...

I’m a Brit living in the UK so the bottles I have are as fresh as they can be. That caramel sweetness is still there! I don’t normally like my beers sweet but London Porter is my exception!

Anyone else try this recipe for the standard London Porter? I have been trying to clone London Porter for ages and I don’t seem to be getting close. I gave this ago and for one thing the colour is off (no biggy) but it’s not as full in the mouth and lacks the caramel sweetness of London Porter...

Thanks - I was trying to get a handle on this but it seems that the algorithms are normally about 2 points out which might therefore have contributed to my low FG to a point. This is why I tested the refractometer on a commercial beer of the same style.

That’s a good point. However, I effectively have a London Thames Water profile and checked with bru’n water to confirm that the mash PH would be ok. I had no idea what mash efficiency to expect from this one (I use BIAB) and I conservatively went for 65% but achieved something closer to 75%. I...

This has certainly been a good lesson in the fermentability of speciality malts. Those that I used were as follows: Brown Malt 8% Cara Munich 2% Roasted Barley 4.2% D Crystal 2% Special B 2% Chocolate 3.7% Amber 2% Black Malt 1.1% The forced fermentation suggested that this did indeed ferment...

I used a refractometer and then an online calculator to account for the alcohol. I’ve since checked the calibration of the refractometer and also tested it on the commercial stout that I have been trying to emulate and it seems to be fine. I’m now doing a forced fermentation on a sample of the...

Hi all - here’s hoping someone could advise me. I recently made a one gallon test batch export stout with 25% speciality malts and 75%?MO which had an OG of 1.084. I mashed at 154f and I pitched a starter of London Ale yeast. Fermentation took of in a brew fridge really quickly (<12 hours) but...

Hi all, I have finally managed to put together a Brewpi shield for my arduino which I had already flashed using Brewpi previously. My project box is all wrapped up but I don't seem to be able to configure my temperature devices anymore and I am getting a JSON error when I try to refresh the...