Recent content by dangloverenator

I'll PM you my recipe and notes :)

Slightly off topic, but I've just remembered I also have a bag of Centennial hops in the freezer. Definitely throwing some of those bad boys in too!

FWIW, I just brewed a 1.047 English-style pale ale with S-04 and had a similar experience. It stopped burping and bubbling about 5 days ago, but I tasted it today & took gravity after 8 days in primary (I know, I know, I got antsy...) and it's still got a little way to go, but other than that it...

Based on what I've actually got at home, and all your awesome comments, I'm now thinking something along these lines... 75% Low Colour Maris Otter 15% Wheat Malt (to hopefully make up the body that LC Maris Otter lacks) 5% Crystal (in the UK, crystal malt is just "Crystal," we don't tend to...

Bramling Cross can have a really nice blackcurrant-y fruity note if you use a large amount of it for aroma. Alternatively, to my palate Simcoe can be very "peachy" which might set off the Sorachi nicely.

Agree with all of the above, however for this beer I want to let the Nelson hops shine through, because they're one of my favourite varieties and I think they would work well in a BIPA/IBA/CDA. Just to throw it out there, what do people think about the possibility of adding wheat to give it some...

Thanks, yeah that's what I was thinking - think I'll avoid the roasted barley for this reason. Am I right in thinking that chocolate malt is de-husked? Or should I head to my LHBS and pick up some sort of carafa malt? I've also got some Munich that I could add in conjunction with a small amount...

Hey all! Hoping to brew a Black IPA tomorrow, pretty much decided on the hops (Willamette for bittering, Nelson Sauvin for aroma) and yeast (US-05 for a nice clean ferm) but I'm still undecided on the malts. I have a large amount of low colour Maris Otter, so I think that will be the base...

That was my thoughts exactly. Just gonna go for it... :rockin:

Belgian Pilsener and Centennial is lovely, particularly if you use a Belgian yeast strain. Kinda like a Belgian IPA (Stone Cali-Belgie, GD Belgica etc) but slightly herbal and "dank".

So, I had a genius idea that now may not be so genius. I brew 5l (1 gallon) batches mostly, and it seems a waste to use a whole packet of yeast on them. I recently managed to get hold of a few lab-standard airtight sample tube things, and I decided that instead of wasting half the packet of...

Awesome :) hopefully brewing this weekend :ban:

Yeah I've had it, love it! I've also had Great Divide Belgica which is similar - it's a style I like, it's just the pilsener malt I'm worried about, will it be "too clean"?

Been getting pretty stuck into SMaSH recipes (got a Maris Otter/Nelson Sauvin one on the go that I dry-hopped just the other day, smelling and tasting amazing!). Recently picked up a vial of WLP550 (Belgian Ale Yeast), and I thought about this as a recipe... (I BIAB with a 10-minute dunk...

I like the sound of this... Not sure what to use yet, but I fancy doing something sour, might try with a 75cl bottle of Cantillon or Oude Gueuze. By "the new wort," I assume you mean the starter wort (ie. DME boiled up in some water)?