Brewing With Total Confidence
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I'll often change a recipe while I'm drinking it. I'll use the previous snapshot to check how any changes worked and maybe roll some changes back...
I just print them onto standard office paper and brush the back with milk. The labels stay on in most situations and come off relatively easily...
The rule of thumb I"m using at the moment is: Under a month, pitch straight from the fridge 1-3 months, make a 0.5 litre starter the day before...
10 psi soda water doesn't do it for me. Comes across as still water with an annoying acid flavour. Relatively affordable option -...
Hmm, could be. Looking at the standard off flavour pages it really doesn't give a great idea of what that one would be. Maybe underattenuation?...
Sorry for the terminology pedant thing, but you did do a secondary fermentation, just not in a secondary fermenter. A secondary fermentation is...
I think it's more the function of homebrew kegs having been an industry relying on second hand soft drink kegs. As we've grown and there's fewer...
It's breed dependent (or so I read). Many are in standard sacch rest temperature ranges, but some breeds are higher. So I tried out the advice to...
The slightly more up the production line ones are healthy fermentation and a high flocculating yeast.
Probably. I've taken to grinding them separately and boiling for about 10 minutes before adding to the mash which seems to get the extraction...
I actually think I'm the one that added this to the public register, so it's probably my fault, but could someone fix up a few problems with...
The return of Southwark beers that my in laws always talk about?
It felt wrong to click on the like button for this. So commiserations. Just about to start committing a few wild captures to the freezer. I...
I'm another full volume/no sparge masher. I find it very easy for anything above about a 1.040 OG and am more than happy with the slight...
