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Messages - Kevin

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1
Ingredients / Re: making invert sugar
« on: February 20, 2019, 06:13:34 PM »
I don't have a deep understanding about invert but from what I understand it is supposed to remain stable after the invert process. I have never had any stratification or crystallization. And certainly no "jelly".

2
I cringe just a little bit when I see someone refer to all grain brewing as an "upgrade". To me that diminishes a perfectly legitimate method of brewing and using extracts does not make you a lesser brewer.

Where are you reading this? All he said was that he wanted to switch to all-grain brewing. The "upgrade" in question is about AG equipment, not the leap from extract to AG. What's the cringing for?

The title of the thread.

3
General Homebrew Discussion / Re: 1x2 weeks or 2x1 week fermentation?
« on: January 30, 2019, 06:46:31 PM »
What's the advantage of doing two one week fermentations vs. fermenting for two weeks in one carboy?

What you are trying to ask is... is using a secondary fermentation step necessary. The answer is generally No.

4
I cringe just a little bit when I see someone refer to all grain brewing as an "upgrade". To me that diminishes a perfectly legitimate method of brewing and using extracts does not make you a lesser brewer.

5
~30-45 minutes to make a starter using DME?  ??? ...Dust everywhere??  :o I'm pretty sure you and I are not making DME starters using the same methods.

6
Zymurgy / Re: Available for download or just for online reading?
« on: January 14, 2019, 05:25:09 PM »
As currently enabled the digital versions of Zymurgy are not compliant with the ADA.

Shame on the AHA for ignoring our disabled members needs.

A PDF version of the magazine and articles would allow for download and viewing options that are ADA compliant.

The ability to increase font size IS built into the digital version of the magazine. Others have pointed out how to do it. I just tried those tips myself on several different browsers with 100% success. If it won't work on your browser I would suggest the fault lies in your court and not with the AHA. Your cry of ADA non compliance rings hollow.

7
Beer Recipes / Re: Formulating a RIS
« on: January 11, 2019, 05:17:19 PM »
I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

That certainly is simplistic grain bill!
I will keep that book marked for a possible brew.

Thanks!
I've recently done some Ron Pattinson-based porter using just pale, brown and black malt.  The brown is the characteristic flavor of London porter and stout,  and somehow, dark fruit shows up in there.  No idea how.  Even though I'd probably add brewing sugars more often than not going forward, it's worth doing a simple, historical recipe like that just to get an idea what the fundamental flavors should be.

Sent from my SM-J727V using Tapatalk

It also serves as a base that you can add on to.

8
Beer Recipes / Re: Formulating a RIS
« on: January 09, 2019, 05:57:48 PM »
I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

9
Equipment and Software / Re: Temperature controller software
« on: January 09, 2019, 05:50:29 PM »
Just get an Inkbird.

10
Beer Recipes / Re: Latest ESB recipe
« on: January 03, 2019, 07:11:44 PM »


On the Fuller's tour the guide said they just add gypsum to the London water. Saw a stack of gypsum bags by the HLT.

Fullers is likely using River Thames water from the local supplier as opposed to the London Aquifer water which is better suited to Porter brewing. The Thames water has modest mineralization, so the inclusion of gypsum makes sense to me.

In an interview a few years back then head brewer John Keeling said they use the London municipal water.

11
Beer Recipes / Re: Latest ESB recipe
« on: December 31, 2018, 07:43:46 PM »
One more discovery... The Brewing Network's "Can You Brew it" podcast has an episode where they brewed both ESB and London Pride with a side by side comparison with fresh examples direct from the brewery. Their panel declared both to be accurate clones. When listening they provide the recipe and brewing process at about the 50:30 mark of the broadcast.

http://www.thebrewingnetwork.com/post1633/

12
Beer Recipes / Re: Latest ESB recipe
« on: December 31, 2018, 04:19:44 PM »
Here are some more Fuller's information I turned up over the weekend... along with discovering a little specialty beer and wine store outside of town that stocks Fullers London Pride, ESB and Porter.

Ron Pattinson has brew logs he obtained while working in an advisory role with Fullers in developing their "Past Masters" series. This article has a snapshot of a 5-gyle brew from 1962 which includes Golden Pride, Export London Pride, London Pride, Pale Ale and Ordinary Bitter...

https://barclayperkins.blogspot.com/2010/05/fullers-party-gyle-from-1968.html

13
Beer Recipes / Re: Latest ESB recipe
« on: December 29, 2018, 08:58:18 PM »
If you can decipher a brewers log here is the ESB/London Pride/Chiswick Bitter partigyle recipe direct from Haley Marlor a brewer at Fullers.

PS. Anyone know an alternative to photobucket that doesn't put a hideous watermark on photos?



14
Zymurgy / Re: Zymurgy's re-design opinion
« on: December 27, 2018, 05:52:45 PM »
60+ here. I read it on my iPad. As Robert said it's easy to resize the page so no problems here.

15
My break in homebrewing came not from putting it off... not having time etc. but rather from brewing too much. Several years ago my resolution was to keep every tap on my keezer full at all times. I was able to accomplish that but by the end of the year I was brewed out. To the point that it was nearly 9 years before I got back to it.

This year my brew-years resolution is simply to brew with a plan. I have one recipe I began working on this year that I want to continue to perfect and two styles that I want become proficient and consistent with. This plus a couple of equipment/brew room projects to complete.

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