Recent content by JKaranka

Hi! If you are using Biscuit drop the amount a lot and add a bit more Brown. Probably about 2-3oz Biscuit. In the end itsi pretty much all about Brown malt and bitter hops

Boom! http://barclayperkins.blogspot.co.uk/2018/04/lets-brew-1956-tennants-no-1.html

Sounds great! I've not had a chance to brew British lager but sounds like you got there right in time for the summer.

One of the first brews I made eas as you mention: a dark bragawd. I wouldn't go overboard with malts. Maybe just pale, crystal and brown with a dash of roast for colour. 40% of the fermentables were honey and the the strength was about 7% abv. I added vanjvan and the result was smooth, fruity...

And it gets weirder. You might want to consider whether your hops include the seeds (as they often do here in the UK): http://barclayperkins.blogspot.co.uk/2018/04/why-dry-hop-part-three.html

I had stopped dry hopping for some beers but this has made me rethink. There we go.

It is really interesting so I won't give any spoilers http://barclayperkins.blogspot.co.uk/2018/03/why-dry-hop-part-two.html

Spotted this on SUABP. An article from the 1890s on the reasons to dry hop beer (other than "we have always done it"): http://barclayperkins.blogspot.co.uk/2018/03/why-dry-hop.html

Try Nottingham and Brett C if you want traditional style high attenuation :-)

Efficiency: I think my first all grain was around 50-55%. Many years later I still use a simple setup and it's around 70 with the odd surprise.

I'd avoid biscuit malt in that quantity and add a cascade dry hop.

The recipe sounds strange for a strong ale compared to the ones we actually have here (which have fewer adjuncts). In addition to EKG and Fuggles; Styrian Goldings are often used. Progress, Pioneer, Northdown, etc are good too.

The only ones I've had are three of the Cantillon ones. They were good enough to take a couple of bottles home. Not sure how well they would work in a beer that is hoppy or not very dry.

No-one mentioned amber malt this far? That will give you some toast to go with the biscuit. It's quite aggressive so I wouldn't use more than a pound.

Lol, I'm such a genius. Just give it a go with a bit more hops, tad more roast and a bit darker crystal or brown malt. Then you can skip the lactic. I add a bit of gypsum to get closer to a traditional London profile (my tap water is good but very low in minerals).