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ChristinaS1

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ChristinaS1 last won the day on April 16

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  1. Ah, an element. That makes sense. I use a pot on the stove. No element. Cheers, Christina.
  2. Hope you make a bitter. I would like to see your recipe! Why in the world would you dissolve the sugar in water before adding to the boil? Just throw it in the kettle; it will dissolve in there. Easy peasy. Cheers, Christina.
  3. Yes, Wychwood's Hobgoblin is delicious. Wychwood's King Goblin is my favourite EB, "Brewed only on a full lunar moon." I am sure that makes all the difference! It is 6.6% ABV, so I would never make it myself, but man is it yummy. Wychwood's website gives quite a lot of info on what is in their beers. King Goblin is late hopped with Styrian Goldings and Cascade. Can anyone who has used both Fuggles and Styrian Goldings tell me how alike or different they are? My LHBS does not carry Styrian Goldings, but does carry Fuggles. I have yet to use Fuggles. They say that Styrian Golding is Fuggles grown in Solvenia, and that it has a more "refined" character. If a recipe calls for Styrian Goldings should I just use a bit less Fuggles? Cheers, Christina.
  4. I don't like that they changed that either. What I do now when I want to edit a post is copy it to my clipboard, delete the original post, then make a new one with the edited text. Only works if someone hasn't already posted after you. In my case, being in a different time zone, that usually isn't a problem. You guys are usually sleeping when I am online. It is a bit of inconsistency on Cooper's part: they don't let you edit a post, but they let you delete it. Anyway, I am happy to hear that the next upgrade to the site will once again allow editing. When is that happening PB2? Is another upgrade in the offing? Cheers, Christina.
  5. I decided to move to kegs too, after some encouragement from my landscaper, who used to keg. He is going to sell me a couple of his (19L) kegs, to help me get started, and I think I will spring for a new 6L keg, so I don't have to bottle, and for taking places. Going to use the old chest freezer I am currently using as a fermentation chamber for the kegs, as it's taller than the mini freezers they make now. Trying to figure out what gear I will all need. Just ordered a regulator today. It will take me a while to assemble all the necessaries as I pretty much have to order everything except the CO2 tank online; my LHBS doesn't carry much in the way of kegging supplies. I may have some questions coming. Cheers, Christina.
  6. That is a long time. So you found it did make a significant difference Ben? Cheers, Christina.
  7. One sign of oxidation is premature loss of late hop aroma and flavour. Is that happening? If you are storing beer in a shed in the summer, it can become stale within days, but at 20C or lower, two weeks is not going to result in noticeable oxidation. If you are getting "unfreshness" that quickly at this time of year, it is probably being caused by something else. Cheers, Christina.
  8. @porschemad911 and @BlackSands BlackSands mentioned using Beano / Alpha Glactosidase in another thread, to clear a hazy beer. I have read that commercial breweries are experimenting with enzymes to get more gravity points from their mash and reduce their costs. While your aim, John, is to create a low alcohol brew, it just occurred to me that partial mashers could go the opposite way and try to wring more gravity points from their grain by cold mashing with Beano. So the process would be: 1.) Using a 4L/kg ratrio of water to grain, measure water into kettle. Water should be roughly room temperature, to kick start enzyme activity. 2.) Crush Beano tablet (s) between two spoons and stir into water. I am guessing 1 tablet per kilo would be a reasonable dose, but more might be better, as it will have to work at sub-optimal temperature. 3) Using a grain bag, add grain to kettle. Stir, and stick in fridge x 24 hours. This would be the safest approach from an infection control perspective. Another (possibly more effective) option would be to start the mash at 10C x 14 hours, as John did, since he got plenty gravity points from the grain, even without Beano, and did not have any trouble with lacto infection. It would then be possible to keep the mash out of the kitchen fridge....John, I am guessing your higher mash temp accounts for your higher than expected gravity. 4.) Next lift grain bag into a sieve and drain wort into kettle. Using 2-3L/kg pour hot tap water slowly over gain, or use a separate vessel to immerse the grain for 10 minutes. Wearing rubber gloves, squeeze the bag. 5.) Bring wort up to mash temp and rest for 20 minutes. 6.) Finally, turn up the dial and boil as per usual. This would denature all enzymes, including the Beano. It would take some experimentation to see how well Beano enhanced cold malt extraction would work: the gravity could fall short of normal hot mashing, match it, or exceed it. I might have to try making two small batches, side-by-side, using John's 10C x 14 hour method, one with Beano and one without. If I do, I will certainly post about it here. Cheers, Christina.
  9. Bottled #3 in my string of English Bitters yesterday and put down #4 today: Fancy Molasses Bitter 1.7kg Coopers APA 850gm Maris Otter 24.3% 415gm Home Toasted Maris Otter malt 11.9% 140gm C60L 4% 70gm Aromatic 2% 60gm Acidulated malt 1.7% 260gm Crosby's Fancy Molasses 7.6% boiled x 10 min 15gm EKG boiled x 20 min 20gm Centennial hop stand x 20 min 15gm EKG DH x 4 days 10mL Clarity Ferm 22L water 7 gm Coopers Ale yeast. Fermentation temp 22C. OG 1.042 FG 1.011; ABV 4.01% + 0.4% = 4.41%; EBC 22.6; IBU 19.5; BU:GU 0.75. In Canada Fancy Molasses is pure sugarcane juice that has been evaporated down to 25% moisture. It becomes partially inverted during this process. Crosby's is also purified. It is considered the highest grade of molasses, but technically it is not a molasses because no sugar has been removed. We will see how this one turns out. After this I might take a break from making English Bitters and make something else. Cheers, Christina.
  10. Yes, you can use enzymes. But you'd have to open all of your bottles, dump them into a FV, treat it, and then rebottle. You'll have to let the brew sit until the enzymes have broken down everything they can and the gravity stabilizes. With alpha amylase you might still end up with some residual sweetness, but Beano will dry it right out and turn it into a Brut IPA... Meanwhile any dryhops you used will be loosing their aroma and flavour. Maybe just pretend you are drinking a NEIPA. Cheers, Christina.
  11. Depends on the ABV, IBUs, and the amount of roasted barley or black malt used. The kind of Guiness we get here in Canada is only 4.2% ABV, moderately bittered, and probably has no more than 10% roasted barley. A stout like that can, and arguably should, be drunk relatively early. A stout you intend to age should probably have a minimum of 5.5% ABV. They should also be more highly bittered, to keep it balanced as it ages, since you loose a lot of bitterness over the first six months. Some stouts have 13-15% roasted malts. Those ones will need some aging to smooth out, and possibly the addition of some crystal malts. Cheers, Christina.
  12. Anything with a mealy endosperm ought to be mashed. As far as I know the only specialty malts that don't need to be mashed are crystal malts and the dark roasted malts, from chocolate malt through black malt, plus roasted barley, because they don't have much starch left in them. In the case of crystal malts, they are mashed inside the grain, before roasting, and in the case of roasted malts, the starch is mostly burned off. Chocolate malt obviously has more residual starch than black patent, or roasted barley, but not enough to cause an issue. There are quite a number of specialty malts that should be mashed, such as dark Munich and Brown malt. Cheers, Christina.
  13. What off flavours / symptoms are you noticing? I believe Greeny is right: secondary fermentation should clean up any oxygen picked up during bottling. It is one of the advantages of bottle conditioning. Try a tighter fitting hose. If that doesn't solve your problem, maybe reevaluate. Just out of curiosity, at what temperature are you storing your beer? How old is it when you drink it? Do you bottle in PET? How old are they? How are the caps? Cheers, Christina.
  14. Welcome back Blacksands. How was the trip to the UK? Did you have any nice brews over there? Isn't biscuit supposed to be mashed? In that case maybe the haze is unconverted starch? Or is it yeast still in suspension? A three day CC isn't that long, but if it has been conditioning in the bottle for four weeks, you'd think it would have settled....How many times have you reused this yeast? Cheers, Christina.
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