But then the question is wether they do extract + steeped flavour malts or strictly extract.
I have an accuintance who brews extract + grain beer and produce tasty beer, but both him and I agree strictly extract produce a "bland" and one dimensional beer, there's just something missing in it.
I...
And do any of the Euro's in here have any recommendations for online shops who carry Chevalier malt by the sack and do EU shipping? My go to for it(humle.se) seems to have dropped it.
Still have plenty left but it'll run out someday and would be nice to know wether it's possible to get more then.
Brewed a batch of bitter yesterday, then I'll likely take a summer break from brewing, as the kitchen just gets too damn warm while boiling the wort...
Pitched yeast and put it in the FC around 17.30 and kept it 17c, then 5-6h later dialed up the cooling limit to let it freerise to 20.
1.041...
I assume you fermented in a bucket or some such then transferred to kegs to carbonate, either with priming sugar or force carbing and then bottled from carbonated keg?
In any case some sediment at the bottom is completely normal and nothing to worry about, it's yeast and some proteins most...
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...
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...
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...