Recent content by MSK_Chess

I had pretty good results with putting whole hops in a hop basket inside the receiving keg which was being purged with CO2 from fermentation. The idea being that they are surrounded in an environment of CO2. If you can keep it cool it would help too I suspect. You can then do a closed...

I switched from three vessel electric system to a single vessel BIAB system, its great. As RM-MN says you will lose some efficiency if you do not sparge, just add 10% more base malts and experiment until you hit your numbers. You will love the simplicity.

I don't do a fifty fifty more a four to one, four lager/pilsner malt to one ale malt. :)

It depends where you are, Aldi usually features local produce, in Scotland where I live we have excellent beers from local breweries being sold on the shelves. There is of course a great panache for IPA's but I find that even local small breweries don't make quite as good IPA's as homebrewd...

I would also like to say that I simplified my process by doing a full volume no sparge mash routine simply pulling the stainless steel basket as one does in something like a Grainfather/Robobrew type set up. It took one or two brews to hit the numbers but nothing catastrophic. Whether it helps...

Hi sorry haven't been brewing lately but plan to begin again soon. I am not super religious when it comes to LODO and I don't care about the Reinheitsgebot, blasphemy I know but call me a heretic, I've been called worse! I do take all the precautions that I can to reduce oxygen ingress though...

too yummy :)

An Oktoberfest I brew'd. Was too yummy! Didn't last for more than a month in the keg.

When I force carb I notice not a change in taste but an aroma that is unnatural. I cannot really describe it. I noticed this because when my lagers are close to end of fermentation they are lovely and fresh. When I force carb them they are great for a few days and then I get this kind of...

Sounds like a solid plan. Lacto has an optimal temperature of 48C I believe but perhaps its ok at cooler temps as well. It has an optimal pH of about 3.6 if my memory serves me correctly. I have an Oktoberfest in the fermenter at present, super fresh and super malty. I like using Brewtan B...

Yes I used WLP028 Edinburgh almost exclusively for my Pale Ales and Stouts and Porters, I just love its clean profile without subduing the hops, it lets both hops and malt really shine. The Imperial version (Tartan) is far superior to the White Labs product in my experience and I've used WLP028...

nope, not in the UK anyway, its entirely discernible from drinking it. Many people have postulated as to what it is or what causes it. Martin of Bru n water thinks that you can achieve similar results with mineral additions but I've never been able to do it.

there is definitely an acidic twang to a Guinness but no one is entirely sure how its achieved and Guinness are poker faced about it. In the past it was undoubtedly soured wort, but now, who can say?

either that or food grade lactic acid I suspect. The historical records for Boddingtons Bitter in the 60's and 70's had something termed "enzymatic malt", no one is quite sure what it refers to but its postulated that it refers to acid malt.

rather interestingly British breweries all had souring tanks back in the day, they gradually got phased out and by the 1980's they were all gone.