Search results

Thanks - very helpful. I've done ferulic acid rests with no issue several times before, so I wonder why it emerged this time... In any case I think I'll avoid feruloc acid rests from now on! The wort is obviously a dumper...was wondering if the grain would be salvageable for a single infusion...

Brewing a saison today, and had an absolute disaster using a ferulic acid rest. Have done this step before with no problems in wheat beers. However, today it caused the wort to gelatinise, forming milky clumps, and burned onto the element, causing the mash tun to trip out. I emptied and cleaned...

I was planning a few brews with wyeast London Ale III, and was wondering if anyone has compared Lallemand's Verdant yeast alongside it. I'm aware that this is a dry version of London Ale III (be it a mutation or not), just wondering if anyone has compared the two for performance, ester...

Ha! We're taking over HBT... I'm now leaning towards pils, caramunich, and dark syrup. Possibly a little Special B. Sound promising based on your experience? I've seen dark syrup for sale on some UK home brew sites, but might try to make my own instead...

How essential is candi syrup? Looking at Brew Like a Monk, while some Belgian and most US examples involve candi sugars, other Belgian examples (e.g. Chimay Red) only note 'sugar'.

Was planning for this to be ready at Christmas, so perhaps more complex to bring out fruity and other seasonal flavours.

I'm trying to devise my first dubbel recipe. The title says it all - does anyone have any advice on building a grain bill? Thanks!

Say I formulate a 5 gallon recipe with 40 IBUs. If I split the wort equally between two kettles and hopped one with enough hops to reach 40 IBUs for 5 gallons, will the acids be diluted? Or would I be hopping one kettle to 80 IBUs then diluting it to 40 when combining with the unhopped wort?

Could you explain how adding the hops to just one kettle would result in a maximum of 50 IBUs? I was thinking that hopping one kettle then combining the two would still result in the intended IBUs? Or am I thinking about this all wrong?

Could you explain how adding the hops to just one kettle would result in a maximum of 50 IBUs? I was thinking that hopping one kettle then combining the two would still result in the intended IBUs? Or am I thinking about this all wrong?

Could you explain how adding the hops to just one kettle would result in a maximum of 50 IBUs? I was thinking that hopping one kettle then combining the two would still result in the intended IBUs? Or am I thinking about this wrong?

Could you explain how adding the hops to just one kettle would result in a maximum of 50 IBUs?

I perform a split boil for my brews due to space/gear restrictions, and the two pots are combined in the fermenter. I have made good beer for years this way, but have a few questions: - Is it ok to have the first runnings from the wort in one pot and the second runnings in another? Or should...

If my issue does turn out to be lauter efficiency on larger grain bills, is there a way of improving my efficiency during the sparge?

Thanks for this! Next brew I'll try to identify whether it's a conversion or lautering issue.

Interesting - this is a possibility that I hadn't thought of. However, I've brewed high gravity beers in the past with no real problem in hitting my target OG.

Recently I've been experiencing problems with efficiency. I've been brewing for about 5-6 years on the same equipment. Up until about a year ago my efficiency was consistently between 75 and 80%, but recently it has been very unpredictable. For example, my last two brews were a Kolsch and an...

What is Beano? Being British it just means this to me: https://en.wikipedia.org/wiki/The_Beano

Hops were Magnum (bittering only) and Hallertau Mittelfruh. I'm thinking the off-flavours came from stressed yeast as you say; I must have underpitched by not making the starter using the smack pack. I haven't had any problems using smac packs without starters in the past, but I might just...

I recently made a Kolsch using Wyeast 1007, which resulted in a soapy-tasting beer. I repitched the yeast from this batch into an Altbier, which turned out very clean and delicious. Both were fermented for 21 days at exactly the same temperature, and both brews were subjected to exactly the same...