Recent content by Witherby

Here's the passage from Radical Brewing that I was remembering (in the section on "Twelve Ways to Improve a Stout": 7. Oddball roasted grains: Fire up the oven! You can make all kinds of roasted grain you can't buy at the homebrew shop. Wheat, oats, buckwheat and other grains can be toasted...

I won’t be able to get to my copy today, but Randy Mosher talks about this in Radical Brewing, and I think he says it adds a dimension of oatmeal cookies, which I’m not sure I’d want in a cream ale.

Just make sure you are ordering Tübinger mugs and not British dimple mugs: https://www.casketbeer.com/home/2020/11/21/not-all-mugs-are-created-equal

FWIW, my beer where the twang went away was a dark mild with a mash pH of 5.5 (according to Bru'n Water).

I am still convinced the apple-y tangy flavor was acetaldehyde from the yeast flocculating too early and not cleaning it up, not acIdity.

The worst part was that my beer was the first one being judged, which is usually the kiss of death. But after tasting the pub version I knew it didn’t matter what the judging order was. We had 8 solid entries in our competition and it was a fun night.

Something worked! I did pitch a very active Nottingham starter into a keg and transferred the beer on to it with maybe 10g of whole leaf Worcester Goldings dry hop. It cleaned up the weird flavor and the beer ended up coming in 2nd in our club mild competition. The winner had a very similar...

Michelob was touted as an all malt beer for much of its history. Jess Kidden has great info about American dark beers on his website and scattered throughout Beer Advocate: https://www.beeradvocate.com/community/threads/vienna-lagers.563586/page-6#post-5943015...

I appreciate that reminder. My reply was “Kellerbier, German Pils, Best Bitter, and Vienna Lager” but I should have been more specific because I think regional differences and variations are important and so my real answer is Franconian Kellerbier, Northern German Pils, Yorkshire Bitter, and...

Kellerbier, German Pils, Best Bitter, and Vienna Lager are in constant rotation after 15 years

I feel that it helps keep the temperature more consistent throughout the mash and that is a good enough reason to recirculate for me.

This is what my yeast microbiologist friend told me last night in our weekly homebrew club zoom meeting. Reading through other threads (there is a LOT written about this yeast) S04 can drop out and not finish the job cleaning up acetaldehyde (or take a long time doing it). This 1.037 beer has...

Here is another HBT thread about S-04 twang: Let's talk S-04 and tartness Some quotes: Weirdly, Lallemand says the correct range for S-04 is 18-26°C (64.4-78.8°F)! I fermented at 64-66 (according to the Tilt, which seems to measure temps very well). I don't have a pH meter and I'm not...

Good to know that there is a chance the twang will go away. Tilt says I am at 57% attenuation after 4 days. The sample I pulled was very clear. I do fear that the yeast has already flocced out, but I know I should let it do its thing. Some threads say to ferment this yeast cool to prevent the...

Just look at what even the National Homebrew Competition does to mix the BJCP styles: https://www.homebrewersassociation.org/national-homebrew-competition/compete/#tab-stylesguidelines