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Re: Tasting a 115 Year-Old Beer (That is not a typo)

Did anyone get in touch with Bass? They may have had some interest, just wondered. Also, maybe Charlie Bamforth, as he used to work at Bass in the 70's IIRC? I haven't checked but there is a website called Barclay Perkins (run by Ron Pattison), he tends to cover a lot of info about historical beers,...

Mad_Scientist wrote:Maybe mally has this Greg Hughes book
Sorry, I only have the Graham Wheeler book.
There was a thread here but I dont think an answer was reached.
Maybe you could email Greg Aamcle and ask him what his volume refers to?

I am guessing you have your alkalinity under control due to using acid (Salifert kit maybe)? I use CRS in mine to get alkalinity sub 30. BTW I tend to buy "Crisp" Malt as well (as it is usually the cheapest)! I don't think you can underestimate the mash time & agitation. Often when I go back to agit...

Where do you source milled grain from Aamcle, I normally get mine from the malt miller, though occasionally worcester hop shop too. Pre-ground, I never ask for anything special (i.e. I don't mention its for BIAB). For average gravities (1.040/1.050) I have no problem getting 80% +. I mash 90-120 min...

The best way to improve your procedure is to FVM! :lol: There is something wrong if your FVM mashes are getting you 65%, but same grain bill and water with some of that withheld for a sparge gives you 15% more. IME sparging gives a couple of percent more, not worth buggering about with. Do you have ...

jhough wrote:Smoked a Pork Butt at the same time
Just out of interest for us "internationals"; Is this a euphemism for smoking marijuana, or is it literally putting pigs ass in a smoker? :scratch: :lol: :lol:

I have never heard of us05 causing apricot flavours, it's pretty much one of the cleanest yeasts available... Goulaigan, just google "US05 apricot" and you will see a lot of hits about it. I have no personal experience but others are commenting about an apricot flavoured ester that appears when fer...

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