Recent content by Paulielow

I sweetened mine with pure blackcurrant juice... Worth trying.

24771+14 = 24785

Ok thanks guys ill take both of your advice and rack it onto some campdem cheers.

Bump

Ok I'll try again https://www.homebrewtalk.com/attachment.php?attachmentid=62990&stc=1&d=1338352756 https://www.homebrewtalk.com/attachment.php?attachmentid=62991&stc=1&d=1338352756 https://www.homebrewtalk.com/attachment.php?attachmentid=62992&stc=1&d=1338352756

Sorry its been ages since I've been online and I've forgotten how to load an image from phone

I made some apfelwein a while back and when I bottled it up I made up a 5L batch of spiced apfelwein using bayleaves, peppercorns, coriander seeds, cinnamon quill and cloves. I think the floating white bits are the coriander seeds but I'm not sure, also im not sure what the oily residue on the...

I ended up puting 1kg of brown sugar in my last stout and its still got a really full on molassesy flavour that I'd like to avoid in this brew... And I've done my first boil now ill be stepping up to steeping next so I'll probably use some choc malt and some fuggles at 60min, 30min and 5min

Ok I didn't even know they had made a sitcom out of it but I'm sure it would be a fictional series of events based on the non fictional book, so I'd read the book first before I let the show bastardise my idea of what the book should be like.... That being said I've read the book four times and...

Can't believe I forgot about waiting.... One of the funniest movies ever.

Can't believe I forgot snout waiting.... One of the funniest movies ever.

That's a good question why don't you post me some and i'll do some test batches and let you know. :D

Patience is a virtue mate... Or some **** like that, anyway my first stout was only 6.2% and its still not ready after six month in the bottle an RIS is probably gonna take atleast that long to come good IMO. Any one more experienced with RIS's wanna reassure the posty...

Did my first batch to original recipe but using SN9 which has cleared well but smells boozy and for my second batch I've added a small amount of tannins, acid blend, nutrient salts and left out the extra sugar and I'm using t-58 Belgian ale yeast as an experiment.

Yer I know it won't be an actual kolsch I'm just looking for that nice clean, clear and light style. The hops were my main concern so that takes a load off, what do you think of the yeast selection I've been told that although t-58 could work it might be too peppery....