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Shepherd Neame Double Stout?

Bloody hell...

I recall reading years ago that pectin in fruit, when fermented, produces methanol. This was in the context of distilling where perhaps extra care may be needed to remove it. I'm not sure if this was proven/accepted or speculation. I understand acetaldehyde is a good one for hangovers, but has...

Updated. Had an IPA last night and it's comfortably in the top 50 IPA's I've ever tasted, but needs a bit more carbonation to lift the aroma a bit and present the head properly. 1) Winkle - Acerola Tarwe (Redux) - bottled 8/6/17, should be hitting its straps after 8/8/17 2) Liam - Chocolate...

I'm seein' double here: four seehuusens!

I would avoid using it if I were you - it has a habit of producing really flavoursome beers. Instead you should pack it in some icepacks and send it up to me. If that's not an option, throw it in your next porter, stout, American ale or British ale and enjoy. It attenuates a lot more than...

There's a Thames Valley -II-?!? Looks like I'm going straight back to Step 1 at Thames Valley Anonymous.... and I'd just apologised to everyone I've hurt for using 1275 :(

Too much headspace in the bottle and overcarbed?

I probably need to lighten up. My main point was that you weren't being particularly constructive, but I appreciate saying "do it properly" is still a very long way from the end of the world. ******* off out of this thread is being precious - you should instead stay and continue to provide...

Pm'd...

Probably that with the higher temperature difference means that the temperature on the very inside surface of the coil - being wort - is actually quite a bit higher than the bulk/average temperature, which the probe/controller will measure. This should only be for a couple of minutes - as the...

Read this post and see if someone could perceive it as argumentative, condescending or arrogant: After making it from scratch less than 24hrs ago it's looking such that I'm happy with it, even if I didn't "do it properly".

The flowrate only really needs to be high during ramps - and then backed right back during rests. And you shouldn't be boiling during rests... only as you ramp and come up to the 70-80°C mash temperatures. If you do start to boil, make sure you have a hole in your vessel to provide relief so...

Fair call - for example, topping up with water from the kettle. You're bang on - the heat transfer coefficient goes through the roof with boiling water.

Gotcha. I'm guessing that the 50mm gap basically means that flow around the outside of the bed then has to come in past another 50mm of grain, reducing preferential flow down the walls of the malt pipe? I'm still thinking that 48cm2 over a total diameter of 40cm diameter (1250cm2) is not a lot...

have a good one today guys. remember - drink big volumes, strong, and early! pints of barleywines and quads from 2pm and you'll be sitting pretty...

Although I guess 19kg on 300mm diameter is still a lot of grain... my 50L setup was 450mm diameter but still never got up to using 19kg so I can't really claim any experience at those weights.

Sorry I didn't realise that the thread was back in May so DBS is comfortably on his way anyway. Ok, calm down buddy. I may not -need- yeast from fruit skin, but I have chosen to do this. It may be that the residual yeast in the flour is much higher in quantity and vitality so the fruit yeast...

Sorry, low flow will equally higher HERMIT vessel temperature and slow ramp rates. Very low flow could cause some oscillation and overshoot in the wort return, but you won't get any in the mash tun. In your pics, is the false bottom the second photo, with the cleaning title? I'm probably...

I just did one with bit of rye, plain flour, water, passionfruit skins and a touch of juice. We'll see. But yeah I can appreciate it would take a while to become predictable... And in the meantime always allow more time rather than being impatient.