Recent content by Kold Brygg

Anyone playing Music League? I've made a beer theme. Join if you would like to match songs to with classic beers. https://app.musicleague.com/l/0e42954beaf44e13bafe54934dcf705c

Have gone through my freezer and realised I've got some 2020 hops and Columbus (300g), Centennial (200g) and Comet (100g) doesn't have great storage capacity. Thinking a DIPA (Pliny maltprofile) would be the perfect beer to use most of these. . Brewing 6-7 gallons My current hop schedule @60...

Don't have Chinook, but quite a lot of Columbus and Centennial in the freezer. Therefore I consider making an Arrogant variant with these. Would you make a single hop with either of these or a Columbus/ Centennial mix?

I've done a Kold IPA based on this article. https://crispmalt.com/news/not-another-ipa-cold-ipas/ I used a mix of pale ale (leftovers)/ pilsner and flaked rice (20%). Used Columbus, Talus, Mosaic and Citra. Lovely result. Easy drinking, crisp and hoppy...

Have anyone tried a combo of Cashmere and Southern Passion. In theory they might fit. Maybe with a touch of a more potent hop like Vic Secret or Columbus.

Looks like a large city. I've seen similar buildings in Asia. Hong Kong?

Bulls eye

Correct No

I'm I the one who should give the next skyline.

Malaga

You might surely be correct, but to me the attenutation of most of AEB yeasts seems high. Sierra Nevada Yeast Origin: Sierra Nevada - Apparent attenuation: 89% Fermentis US-05 78-82% Big Bold - British Ale Yeast Origin: Whitbread Brewery - Apparent attenuation: 87% Fermentis S-04 74-82%...

Would be interesting to se reports of the attenuation as most seems way to high. Is this theoretical or actual attenuation. @Erik the Anglophile have given positive reports of the Whitbread strain in Brewly branding. Which must be produced at the same Swedish factory. If interested there is...

I've just updated my template and design. Should I go with my old template? Or the new template?

Carbonation test, bottled 2 weeks ago, still a bit fresh. malted. Bread and slight caramel. Some floral hops taste and balancing bitterness. This is very promising.

I've had 2 spilt batches with the street as a base. Spiltting dryhops between Amarillo (great), Nelson (great) and Yellow Sub (average). Have anybody tried to add Black Malts or Carafa and just steep while sparging to make an Black Street?