Recent content by Erik the Anglophile

This have been a cold spring in most of Europe, we've definitely noticed it up here with the trees taking a bit longer to bloom and the last little bits of snow being later to melt away than usual. Where in Italy did you stay? I and my wife went a few winters ago and stayed a few nights...

I mean, it's not really anything out of the ordinary. You have to keep in mind that for the past month the sun has never set here, so when the summer warmth comes, it comes quick and unstoppable like a freight train. We had the coldest winter here in about 20 years this winter so I don't really...

@corkybstewart we don't have any cold weather issues here atm...

It's been dry and fairly warm for the last 10 days or so it's not that bad during daytime unless you're deep in the woods or something. But towards evening when the sunshine is not as intense and the air cools off a little they come out to feast...

The mosquitoes are waking up...

Just brew a pale ale and call it IPA...😉

It was the same vintage for the Porter and the AK though... I think the 15% sugar may be the culprit though, that in combination with a 62c first rest and a mix of AEB ay3 and Brewly English, as the AEB yeast is similair to Notty in how it just chews through sugars. It's bit more "tame-able"...

I took a gravity sample on my rebrew of my house AK just now, in wich I tried a Hoch-Kurz mash as mash schedules akin to those were popular back in the day. It had gone from 1.045 to 1.006 for a whooping 86% AA! I wanted a bit higher attenuation than last time but I did not expect this from...

So 3hr smoke, 2hr wrapped with butter, 1hr sauced if I got it right?

Don't own a sous vide... And I meant the simplest way doing the old fashioned way on the smoker. But judging by the posts by @bailey mountain brewer my plan seems solid. Good tip about the butter, might try that, do you just cut a few thin slices and put them on top of the ribs before wrapping?

@schmurf I think it's shot in the region around Piteå, but a bit further inland, I live a bit further north. Cask condition is important, a bad cellar master can ruin great beer...

Just a question, gonna go into town for some grocery shopping and doing errands today with my 2 little hooligans, and try to finds some decent (pork)ribs for the weekend and maybe get a few friends over. What's the simplest way to make ribs? I've never really done ribs American bbq style on the...

Just got done bottling my Imperial Brown Stout. About 1 year 4 months in secondary and gone from 1.094 to 1.013 for about 11% abv with priming sugar included.

Going wildly off topic here, but since I know there are at least one other Swede in this thread, although a southerner, thought to throw up this video here. 2 guys from around where I live who make films on hunting and fishing. Warning for extremely heavy northern accent, would be fun to see how...

Not meat, and not strictly smoked, but I grilled fish today. 4 unlucky individuals were caught and ended up as dinner, and as I threw on some juniper twigs when they were almost done they were technically smoked... Our local variety of Whitefish(Coregonus Laveratus) a distant relative to salmon.