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1. Topics

   1. 6 row (or other high diastatic malts)

      by mally, 11 years ago in Europe

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      Hi all,
      A quick question for any of our UK brewers.
      
      Has anybody managed to source 6 row (or other high diastatic malts)?
      I know the U.S. is a good source, but i cannot find any available here in the UK.
      
      For reference; I am thinking of doing a high percentage unmalted adjunct brew, and i don't think 2 row has the power for this.
      
      Cheers :peace:

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      Cheers lambert,
      I have asked Rob (yesterday) and was waiting to hear back before replying, but still haven't heard yet. :|
      2 Replies
      10719 Views
      mally
      11 years ago
   2. Obituaries!

      by mally, 11 years ago in Yeasts

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      :idea: I thought i would start a new (fun) thread for our beloved friends whom we have loved & lost (BTW i mean yeast)!
      
      I did a Coopers Euro lager way back last year, and re-used that yeast many times, as it worked a treat on a number of brews. :party:
      Unfortunately, i think he/she may have waved his last goodbye :cry:
      I have tried a rejuvenating potion (DME starter), but it is no good, I think he wants to move on!
      
      So i thought i would pay homage to it here.
      
      Name of yeast: Coopers Euro...

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      Thanks for all your kind words.
      
      Bob - you are probably right.
      
      Joshua - Unfortunately it is against the law in the UK to be ageist , let alone disablist , so there are no mandatory requirements in force. Maybe there should be! :scratch:
      4 Replies
      6926 Views
      mally
      11 years ago
   3. Mally's Sour Mash Experiment

      by mally, 11 years ago in BIABrewer Old Hands

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      After getting inspiration from Todd's sour experiment, and input from Shibolet ( see thread here ). I decided to try my own sour experiment. For those that can continue with the proceeding verbosity, congratulations! :thumbs:
      
      The idea of using spent grains appealed to me (AKA Parti-Gyle) in a berliner weisse style low gravity sour beer, and rather than buy (or waste money) on specific ingredients, I thought I would utilise what I had available.
      
      On a slight tangent, I am carrying out another...

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      Quick update;
      it is now fermenting, and the gravity was 1.030, so looks like the lacto don't consume everything.
      12 Replies
      12861 Views
      mally
      11 years ago
   4. zero kettle trub & buffer?

      by mally, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      I was reading this thread about trub, and thought i would document a method i have recently tried.
      I would like to point out that i am not saying this is a good or bad method, or that it is better than others. It came about because i bought a hop strainer that can sit in the boil (instead of a BIAB bag, which is just as good i might add).
      
      01 hoptainer boil.jpg
      
      I wanted to try zero minute hop additions, but this pot is too small for all the hops on the schedule and would overflow into the...

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      Cool!
      
      And, don't for a minute doubt the savings you are making. The Calculator's default for kettle trub and buffer is set on the high side for an average-hopped brew. It assumes no hop or trub management methods are used. Any sort of method that increases the clear wort you get from the kettle reduces the buffer (waste) so your savings are real and good.
      
      :thumbs:
      5 Replies
      6695 Views
      PistolPatch
      11 years ago
   5. Bag Anchoring

      by mally, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi
      
      Quick question for anybody that can help;
      Does anybody use anything to keep their bag tight to the inner walls of their vessel?
      
      I have seen drawstrings & bungee cords to secure the top of the bag, but i am more interested in anchoring the bag to the inner walls further down. Almost like a big clothes peg or tuning fork.
      
      it isn't a huge problem really, so i am not going to be disappointed if their isn't a KISS solution :interesting:
      
      The reason: When i am stirring the grain during dough...

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      Mally,
      
      I have thought of this problem before.
      
      My idea would be to use a false pot bottom, or a heavy metal ring inside the bag to keep the bottom of the bag from collapsing in on its self. This would stop the whole stirring problem and maybe allow for better mash efficiency by allowing better water movement? Tie a string to the ring or false bottom and pull it out before draining your bag.
      
      trout
      12 Replies
      13898 Views
      2trout
      11 years ago
   6. Contamination question

      by mally, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi
      
      Having read many posts on this forum, about various things. I saw on a couple of occasions a link to the HBD Pale experiment .
      I am not sure if this has been raised or answered previously, however, the one part of this experiment that concerns me (as a newbie) are the columns contamination and primary contaminant .
      It appears about 1/3rd are clear, 1/3 are mild moderate, the rest severely contaminated. Am i to believe that some of these people were careless with sanitisation? Or is this...

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      I wouldn't be too worried about this mally. In this test, they create an environment where any infections can grow freely in ideal conditions, that is one week on an agar plate. So, the results are exaggerations if you like. In reality, your beer does not give these bugs ideal conditions. For example, pH of your beer keeps most bugs to very small numbers.
      
      One thing to be careful of is that if you ever brew a sour beer, do it about 50 miles away from your normal brewing area and never let the...
      6 Replies
      6639 Views
      PistolPatch
      11 years ago

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