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  1. ACBEV

    Critique this Recipe...

    Using oats upto 10% of grist isn't an issue.
  2. ACBEV

    Is this bad?

    In my case both is true.
  3. ACBEV

    Is this bad?

    I've never heard of this non splashing hot side stuff, here in the UK... I just open my valve,into a bucket (3 feet), then tip into boiler. Plenty of splashing... Not noticed any bad things happening to the beer.
  4. ACBEV

    Irish Stout

    You could do, but you could also keep your strike water at 3 gallons...
  5. ACBEV

    Irish Stout

    This is not hot enough!... Once you add grains the temp will be too cool to maintain 149f. Use the mash calc to get the right strike temp.
  6. ACBEV

    Recipe Editor DP Calc Bug

    Yes it is, I have a feeling its to do with custom malts. But not all I'v submitted are effected. Some Warminster crystal malts I've submitted calculate correctly.
  7. ACBEV

    Recipe Editor DP Calc Bug

    Here is another example... Malt DP is 40, the calc says 0, if its the only malt in the list.
  8. ACBEV

    Recipe Editor DP Calc Bug

    Today I noticed the DP (Diastatic Power) is not calculating properly. Hence giving a wrong result. If I add 4000g of "Unted Kingdon - Maris Otter Pale" the DP is 62, then is I add 500g of "United Kingdom - Brown" the DP changes to 55. All good, it worked as expected. However, if I choose...
  9. ACBEV

    How long will cask ale untapped

    With me, it would last about 3 days... :D I've kept pins for 3-4 months without any problems.
  10. ACBEV

    Little Bug with Water Chemistry

    The selected target water profile always says "Bitter Custon" and not what I selected in the recipe editor! Example of Selected target water... Water chemistry editor result (I change this to Pale Ale in this case).
  11. ACBEV

    Electric Brewing question

    I put my chiller in the kettle before I start the boil...
  12. ACBEV

    Low ABV

    I reckon you under pitched... My rule of thumb with London ale is two packs or a starter if over 1.050... If the pack was very fresh, one pack might be enough.
  13. ACBEV

    Today's Updates

    My honest feedback to this long winded painful process is... You can't keep everyone happy all the time. Especially if you keep adding stuff that most brewers don't need or want and you run the risk putting new brewers off, due to the mind bending complexity. You need to have different...
  14. ACBEV

    Milk Stout

    I thought that recipe would be fun to post... Like most beer brewed by British breweries in the 20th century, invert sugar of various grades was a staple and still is for some breweries. In Watneys case 14% ullage would have kept the beer sweeter. Maybe adding some old beer to the boil would be...
  15. ACBEV

    Milk Stout

    Your recipe looks OK, apart for the Maris Otter, IBUs and lactose... I lean towards English Mild Ale malt for stouts or I would use more pale Munich malt in this case. For this style I have two hop additions, one at the boil start and then at 30 minutes, between 15 and 25 IBUs. "Lactose", I...
  16. ACBEV

    longer conditioning for an ale

    English Old Ale was typically a strong mild ale brewed in southern England , some good examples are still available. The recipes tended to be identical to the breweries mild ale, just greater quantities (usually parti-gyled).. When I brew Old Ale, I leave it in primary for 2 weeks, then...
  17. ACBEV

    My Home Town

    I'm from Sheerness, Isle of Sheppey, Kent, England. The population is around 11,000 with a very small gene pool, mostly due to inbreeding for centuries. 99.9% are original English with almost zero immigation, most people with an IQ greater than 50 have left. This guide is worth a read and is...
  18. ACBEV

    CEREAL IN BEER

    I got no idea what Trix is! But I use breakfast corn flakes upto 10%, so I reckon 5-10%.
  19. ACBEV

    J.R. Anderson and Billtown Brewing Co.

    That sounds great... Wish my wife would be head of sanitation too. She is my self appointed chief taster and critic. :(
  20. ACBEV

    Using spare bread in your brew

    I've brewed brown ale with toasted wholemeal bread... 5 slices (about 225g) toasted in a toaster, then crushed with a food processor and mashed. I think it works well for brown ale.

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