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Ok, here's the story: 1. Made ~1.055 english style ale, with a dollop of homemade amberish malt and EKG hops. 2. Finished unusually high as for Nottingham, 1.018. 3. Dry hopped with EKG, after 5 days removed the hops (strange film on the surface) and tasted - uuugh - meh - sour! 4. Kept in a...

Just picked 500g of fresh Hersbrucker and 850g Perle from the back garden. Made a quick hop tea comparison to estimate bitterness against dried commercial hops... and to my surprise, found they made the infusion very milky and apart from bitterness, there is strong, stinging sensation at the...

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Hi! I've cooked a little twisted hefe recipe today: 3000 g Wheat Malt 2000 g English 2-row Pils 500 g Rye Flakes 300 g Melanoidin Malt 50 g Hallertau (2,2%) - added during boil, boiled 120min (for 25L) OG:1.048 IBU: 13 The issue is that there must have been loads of scorching at the...

Is it ok to let the mash temperature drop, i.e. from 69C to 63C, within lets say 1 hour, and expect results as if it has been mashed at 66C? Or do enzymes working in the lower range are dentaurated already at the higher one (~ 70deg?)

Hi guys :-) I am considering the move to AG in the BIAB style. Essentially 40L urn plus grain and bag hop bag, both full sized, plus wort chiller. The thing I'm cosidering is: taking into account the bag textile will be tight enough not to let any serious particles through, why wouldn't one...

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