Search results

If you have an old cooler, just add a bazooka filter and a ball valve and you have a mashtun. You can also buy a mashtun made of a round 10 gal igloo cooler. If you don't have much budget, a nylon bag and the BIAB technique in your pot could do the trick.

I agree with using some Crystal. If you'd like to have a taste closer to an real English ale, I'd use Willamette instead of Tettnang.

I made a Hull Melon recipe with a similar grain bill last year and if I had to do it again, I would only use Hull Melon hops for late additions and dry hop.

I’m planning to brew an ESB from different grains and extract leftovers and from new hops. I entered the recipe in Beersmith and the numbers seems quite good for an ESB. Fermentables 1 lb Lyle’s Golden Syrup (Flameout) 1 lb Light DME (Flameout) 3.3 lb Pale LME (10 min.) 1 lb Maris...

I've collected a lot of infos about this fine beer and even contacted the brewery. They are really kind and generous about the ingredients they use in their beer but pretty silent about the proportions and the process, which is where the magic happens. Here is what I have found. What I know...

So, how does it taste? And how many IBUs?

I've been too busy to brew it this fall but I'm getting my hands on the ingredients and planning to brew it during christmas time. I'll let you know for sure.

I don't know. Maybe it's the temp and/or lenght of steeping that brought an oaky or astringent taste, maybe it's the caramelly flavor of the extract mixed with the crystal taste that feels like that, maybe it's also the yeast profile or the temp at which you fermented... You could brew this...

If you finally used Goldings or East Kent Goldings, I'd dry hop 1 oz for 7 days with that. That's what I do with my ESB and the aroma is wonderful. You don't need more than that, it's not an IPA ;-)

J'habite en Montérégie, juste à Côté de Chambly. Je sais pas s'il y a beaucoup de québécois ici. En tous cas, ils sont discrets.

Welcome/Bienvenue. Also from Qc, I brew all-grain and sometimes partial mash when I need a shorter brewday.

It would be the same as over-carbing your bottles: you don't do that. There are a few good threads about natural carbonation in a keg on this forum. Most guys use 1/2 the sugar they would use for bottling, let the beer sit at room temp long enough, then chill and serve.

It doesn't "lose" carbonation. In fact there is less pressure as CO2 contracts at low temperature. Bring it back at room temp and the high pressure comes back. Yes, it's like conditionning in a bottle. The difference is that there is a smaller headspace for gas in your keg compared to a bottle...

There are still starches in Crystal malts but way less than in base malts: the lighter the Crystal is, the more starches remains. But Crystals contribute more to the flavor than to the sugar content, so steeping is perfect to get what we need for an extract recipe.

Hard to say about bittering as I'm used to make full volume boils. Are you using a software? You should try to hit around 35 ibu. For aroma, I use roughly 1 oz. of hops at 5 min. plus 1 oz. at flameout and whirlpool. I also dry hop 1 oz. for 5 days. You might want to check one of the recipes...

Maris Otter extract, East Kent Goldings hops and Wyeast 1968 (or Nottingham Dry Yeast) makes an awesome English-style SMaSH.

DME needs to be boiled a bit though. Otherwise, it looks pretty much like an ESB to me. When steeping the grains, I also like to add some Maris Otter base malt. You get more conversion of the starches in the Crystal and it gives a true british malt taste.

Not Yet. It's planned to be brewed in a couple of batches (with minor adjustments). One thing I know about this beer is that it uses specifically Halcyon malt and equal amounts of Fuggles and Challenger for bittering. I've had this beer a few times when travelling but it's not available where I...

I'm also looking to emulate the White Shield, so you might want to have a look at this thread I started last month: https://www.homebrewtalk.com/f12/worthington-white-shield-clone-479109/ The ingredient list seems pretty accurate, based on the large research I have made but proportions, temp...

Count me in!