I think your idea of a pale mild is an excellent one.
English Ales - What's your favorite recipe?
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Some suggestions from me:
Twice Brewed in Hexham- they have a taproom and B&B.
Hadrian Border in Newcastle.
Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way.
Holy Goat are in Dundee, some of the best sours and mixed fermentation beers in the world IMO.
There's about half a dozen decent breweries Glasgow way.
Otherworld are out of the way in Dalkeith but plenty of bottle shops in Scotland stock them, they brew some excellent beers.
Also try Glengoyne distillery.
Twice Brewed in Hexham- they have a taproom and B&B.
Hadrian Border in Newcastle.
Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way.
Holy Goat are in Dundee, some of the best sours and mixed fermentation beers in the world IMO.
There's about half a dozen decent breweries Glasgow way.
Otherworld are out of the way in Dalkeith but plenty of bottle shops in Scotland stock them, they brew some excellent beers.
Also try Glengoyne distillery.
After passing through Heddon on the Wall, the route goes south to walk along the River Tyne and just before the village of Newburn is The Keelman. Rooms can be booked there, but it is also the home of the Big Lamp Brewery. Their beers are wonderful, and of course are fresh and in perfect condition.
JohnA
Member
We’ll be through Newburn tomorrow, but it might be pretty early. I’ll try to drag my feet a little. 
Thanks!
Thanks!
I working on a brown ale recipe. The flavor is where I want it but head and persistence still needs a tweak. I used midnight wheat for color and protein. Does this have the same contribution as white wheat? Perhaps add the white and match the midnight?
Not much protein left in the midnight wheat...
Ok that would explain why my predicted results were lacking. Where does one find that information?
Just have a look at it. It is almost burnt. There is almost no starch left and at the point where the starches get burned, the protein is long gone. 10% Wheat flour is a good head booster! But tbh, head is also what I struggle most with.
Gottcha. I have my brown ale recipe posted on brewers friend @ Hungry Brown Dog for your interest. As I say, I have the flavor, color, and clear separation from the Porter/Stout style, so hopefully these minor tweaks will solidify the recipe. Going to place an order for my grain bill directly. Thanks for your interest.
What also helps is a hoch kurz mashing schedule + a mashout. The higher temperature steps really do wonders for foam. Unless they do not... sometimes they seem not to work
.... don't ask me.
Northern_Brewer
British - apparently some US company stole my name
Apropos of nothing, I was just looking at Yeastman and our old friend WLP037 is on release again, along with WLP022 Essex which feels like the first time in a long time.
However, WLP038 Manchester appears to have become a non-yeast, it's no longer even on the White Labs website, so last year's release may have been a last hurrah?
However, WLP038 Manchester appears to have become a non-yeast, it's no longer even on the White Labs website, so last year's release may have been a last hurrah?
Shenanigans
Well-Known Member
I'm going to be MIBA (missing in brewing action) for an while at the end of the month so want to get a few beers in before hand.
I plan on brewing the below but won't be able to package it until 5 to 6 weeks after it goes into the plastic bucket fermentor.
Do you think it will survive or would it be better to brew something stronger?
The strange hop weights are because it uses up exactly the 85g of Bramling X I have.
Also I'm using biscuit malt instead of amber malt as I have a lot of it left over but could still swap it out if it would be better.
I plan on brewing the below but won't be able to package it until 5 to 6 weeks after it goes into the plastic bucket fermentor.
Do you think it will survive or would it be better to brew something stronger?
The strange hop weights are because it uses up exactly the 85g of Bramling X I have.
Also I'm using biscuit malt instead of amber malt as I have a lot of it left over but could still swap it out if it would be better.
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Are you located within the Arctic Circle?
Well close to it, about 70km south of it.
No, luckily enough they are not. However they are were our veggies, cabbage, carrots, onions etc live during summer.
Colindo
Well-Known Member
@Erik the Anglophile The furthest north I ever was was Norway in 2004. It took noticeably longer to get dark. But I never was anywhere near the region where it stays so bright near midnight. Impressive.
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 much a southerner is able to understand...
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 much a southerner is able to understand...
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.
schmurf
Well-Known Member
@Erik the Anglophile not sure where in the north this is... it's a strong dialect but not impossible to follow. Maybe because I spent a year up north (or technically in the middle of Sweden...) when I was younger?
A little more on topic: I was in London last week and had some mixed experiences with my usual goto bitters, the first days almost all of them was in a pretty bad condition but luckily it improved later on. Guess it just shows one can't judge a beer based on just one or two samples.
A little more on topic: I was in London last week and had some mixed experiences with my usual goto bitters, the first days almost all of them was in a pretty bad condition but luckily it improved later on. Guess it just shows one can't judge a beer based on just one or two samples.
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 Chevallier!
Weird since my ChevalierbPorter was brewed using the same schedule, same percentage (15%) sugar but only got 71% AA...
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 Chevallier!
Weird since my ChevalierbPorter was brewed using the same schedule, same percentage (15%) sugar but only got 71% AA...
Chevalier is a weird beast. I've had the most marvelous beer from it in a very short time and I've had unpleasant harshness that needed aging for almost half a year to disappear. I've also witnessed these strange attenuation discrepancies. I think this heirloom barley just differs heavily from vintage to vintage. I'm personally not using it again.
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" with adjusted mash temps though.
Will try 10% sugar next time I brew it.
Looking at the period I've been drawing inspiration from(last/first decade of the 1800/1900's) AA in the high 70's/low 80's definitely happened.
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" with adjusted mash temps though.
Will try 10% sugar next time I brew it.
Looking at the period I've been drawing inspiration from(last/first decade of the 1800/1900's) AA in the high 70's/low 80's definitely happened.
Northern_Brewer
British - apparently some US company stole my name
It's also a reminder that the average quality of cask in London is quite possibly the worst of any major city in England, although there are some notable exceptions.
Go north young man...
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