Recent content by SconnieBrewer

I have no complaints with my $20 Chinese corona mill. I consistently get 80% efficiency (consistency is much more important to me than the actual percentage). I don't condition. I hand crank it. I grind quite fine and have never had problem batch sparging with my braided weave. I was warned...

Not extract recipes, but the folks at http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert use various dilutions of blackstrap molasses to simulate the different invert sugars used in the historic English ale recipes found here http://www.unholymess.com/blog/lets-brew I've...

There is data out there... http://seanterrill.com/2011/04/01/dry-yeast-viability/ http://bkyeast.wordpress.com/2013/03/13/more-on-yeast-rehydration/ Results agree with the conventional wisdom that rehydrating in warm water is the way to go.

I've seen the recipe for making invert sugars numbers 1, 2, and 3 on the unholymess.com blog. The process here involves inverting raw or partially-refined cane sugar with heat and acid and then developing color using relatively low heat (240 F) for prolonged times (hours). Given the low...

So I recently stumbled across recipes for traditional English ales on the blog of brewing historian Ron Pattinson (http://barclayperkins.blogspot.com/) and am fascinated by this stuff. One thing that is pretty ubiquitous in these recipes is invert sugar. Appears there were countless...

I've been brewing for ~6 months and trolling this forum religiously. What a great resource for the new brewer! Like many others here, it all started with a gift from the wife. Got a 1 gal APA extract starter kit for Christmas, which led to 10 batches over the next 2 months. Quickly converted...

Thanks for the quick reply! The beer is bittered to 16 IBU with EKG, so I don't think that is it. There is some mild bitter roastiness which I believe is from the pale chocolate and carafa. I've started adding these roasted malts at vorlauf which has really cut down on the bitter roastiness...

I heard Jamil say on one of the shows that a beer can finish "dry" with a high FG, and a beer can finish "sweet" with a low FG. Lately I've been brewing various iterations of the Southern English Brown recipe from BCS. The recipe has ~30% crystal malt, and I've mashed at up to 158 F. I've had...