Hi all, I fancy doing a simple smash brew - nothing fancy, just an English style best bitter.
I've got a fairly friendly brewer near me who is happy to supply malt, hops and yeast depending on what he's got in. He tends to have a lot of Maris Otter and a fair amount of EKG hops, so thought I'd use those...anyone got a recipe they'd like to share?
thanks in advance.
just finished off the last bottle at the weekend. it was a good crisp brew. not huge amounts of subtlety or complexity in the flavour but a good brew nonetheless, and another notch on the belt in terms of brewdays. it fed well into the next brew which was a hopback summer lightning clone - much the same but more varied hops and more MO malt. I'd certainly recommend this recipe for someone who needs or wants to make a british bitter style SMASH. cheers all
not sure if this is the right place to put this topic, so please move it if you think it ought to be elsewhere.
I was after recommendations for a book of recipes. I've got the Graham Wheeler book already, which is great, but it does tend to focus on classic british styles. Can anyone recommend a book with viable recipes for some of the more exotic or modern styles? eg wheat beer, saison, lagers etc.
One of my early influences in brewing was a book that has been updated called Clone Brews. It has a lot of beers from around the world in a lot of styles. He also has a few charts that are helpful. Biggest part of this book I liked was the recipes are in extract, minimash and all grain.
I moved on from that book and bought a few books on styles of beer I like, One was just about Marzens, one on Pale Ales, etc.
After that I crossed referenced the information I was getting about individual styles...
no...not climbing inside a refrigeration unit for the purposes of relaxation, but I'm about to build/assemble a fermentation fridge using a chest freezer and it got me wondering. Has anyone tried using them for cooling wort prior to fermentation?
on the one hand if I put 20L of cooling wort into a -20C freezer it should cool it a lot quicker (I don't chill at the moment) but I wondered if there's any gotchas with condensation or the freezer struggling to cool it down?
edited to add: i'm...
yep, fair enough - it wasn't worded terribly well.
current scenario is that post boil I tend to let the wort cool down a bit (say to 70-80C) and then transfer to a FV and put the lid, then leave it overnight to cool before pitching yeast the next day.
I've just been given a larder fridge (although I did try and originally use an existing chest freezer but it was too narrow for my FV, hence the original question) and have converted this to a fermentation fridge with a controller and a heater...
Hi everyone, relative newbie here. managed to make a speckled hen clone that turned out ok for a first AG brew, and thought I'd attempt a version of Fullers London Porter from Graham Wheelers book.
what I can't quite work out is that I've inputted the various weights of malts, haven't given it a reference volume to scale it against yet it's decided to scale the malts? is there something I haven't grasped about the the BIABacus?
link to biabacus
thanks in advance
didn't turn out as dark as I was expecting, but it looks and tastes like beer :-)