Recent content by redhill

I am going to disagree, I dont see why you couldnt use them. It might be simpler to bag late additions (and dry hops I suppose), and use them to bitter your next batch, rather than drawing various extracts and adding them back into the beer. You may find it takes a lot of experimenting to get...

Good to see, makes sense using beer yeast to leaven bread given the amounts of it most of us have lying around. My experience is, the temp. you ferment at, and the time you do it will influence the final flavour far more than any difference between one kind of ale yeast and another (say 3068 and...

My experience of it (limited) is pretty similar as far as smells go -- pitched a healthy starter of about 1.5L into 23L (stepped up from one fifth of an old smack pack). Aromas coming out of primary made you want to suck at the airlock: mashed up fruit salad and lovely sweet mild wheat; as...

Agreed. Possibly not best practice, but works. My previous routine was to leave the kettle outside on the ground over night, with a brick on the lid. I have since improved this system by dispensing with the brick. Cheers

Evening, Pardon the slight hijack. Those of you jungle-juicers who bake sour bread and are interested in these quickly-brewed lambics might like to consider kvass, another very old drink, everyday stuff in Russia. Mash rye flour (or rye bread if youve got no flour) and sour it with the same...

Til a blanda skittlebru arf eina ds (ea flsku) af Lwenbru Original og nokkur Skittles. Ngjanlegt er a setja ca. 20 klur af skittles hverja ds annig a ltill poki af skittles dugar vel sem bland t heila kippu af Lwenbru. = "To make up skittelbrau you use one can (or bottle) of Loewenbrau...