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Haha, sounds good. How does that Red Wheat taste? How is it different to the other Wheats?

Thanks very much and apologies for being last minute.

1. PAID Grainer: 1 x Marris Otter, 1x Bohemian Pilsner, 1x Vienna Malt,1 x Munich Malt, 1x Trad Ale 1x Flaked wheat, 1 x Wheat Malt Pale 1x Briess Red Wheat (Cocko split) 1x Briess Midnight Wheat (cocko split), 1 x Simpsons Crystal Medium. (50% Split Northbrew), Cara Hell 50% (Split 50% DARKMAN)...

If you put the tap in hot water for a minute, you can bask it apart with a long bolt or the handle of a wooden spoon - set it half way between open and closed, smash the inner cylinder out of the outer and caustic soak them. Lost a batch with the same problem. Skunge between the tap cylinders.

Both good points, particularly about the yeast. Maybe I could phrase the question more productively like "I'm wanting to achieve a full malt spectrum and learn how to balance a grain bill of non crystal kilned malts". Humour me. For the sake of the excercise, pretend you have to brew a clean...

I'm making a dry malty AG beer to learn the flavours of the kilned malts. It will be about 1060, a smooth noble 25 or 30 IBU and fermented at fairly low temperature with a dry Saison ale strain. What is a good ratio for these malts? JW Ale Malt Vienna Malt Munich Malt Melanoidan Malt I'm...

You could try the classic Sierra Nevada hopping schedule - Magnum at 60, Perle at 30 and 10, Cascade at 10 and flameout (and dry hop). I've done several beers with no bittering addition, just Perle at 30 and Cascade late - the Perle given the most amazing warm round fruity hop flavour that works...

I've been brewing AG Ales and really like the ester flavours that result from fermenting at higher temperatures. If I brew a Lager with a bottom fermenting yeast, does the 'clean' (non estery) result come from the low temperature fermentation or from the yeast strain? What flavour result will...

Compared to gas flame or steam heated boiling, a direct electric element must get parts of the wort much hotter. What flavour impact does this have? How is long (or hot) direct element wort boiling different from decoction mashing in terms of flavour development? Does it darken it faster or...

Hi All :) I'm hoping someone has thought about this or has done an experiment; If I step mash with my electric BIAB system, will I denature many enzymes in hot wort near the element? I know that the rumble sound (like a kettle boiling) is water vapour bubbles collapsing, so I know that the wort...

Righto, I'll crank the Fuggles a smidge to make sure it isn't sickly, I don't want it hoppy though. Cheers lads.

Ok great, time will tell - patience might be a virtue, but it isn't one of mine ;) Feg, this is what I'm planning, should end up at around 7% (from 1.071) with 24 IBUs; Amt Name Type # %/IBU 6.276 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 79.1 % 0.500 kg Caramel/Crystal Malt - 60L (118.2...

I'm building a porter that I'd like to bottle condition for at least several months. Along with decent hopping for some preserving action, what else will help it last a long time? Do the large sugars and proteins that give good body affect this one way or the other? I'd like to keep the things...

If I add some oats to an AG porter brew for a smoother chewier mouth feel, does a protein rest help achieve this from the oats?