Recent content by Miraculix

OK. Well, let's say, onion and garlic is not part of any hopsesseses flavour, at least not if they've been treated correctly.

The real alcohol tolerance of yeast is at above 14%, so be prepared for something dry and strong that needs probably some aging. Can be a good beer though! But don't expect too much flavour from the honey. When fermented out, it doesn't leave much flavour behind unless back sweetened.

Was the initial yeast also a kveik? If so, there's not even a problem with under pitching here.

Harvested too late = oxidised in the fields?

I think that something has to drop out that decreases head. I've witnessed this many times before, that after a given time in the bottle, the head increases. The colder the beer, the quicker the improvement?

Yes, or a lager. Same beer in light brown is also nice.

Something pale around 20 ibus with about 4.5 abv.

:D The truth can be harsh my friends!

You guys that are experiencing increased head retention with the cara malts, do you do a higher temperature step when mashing? Edit: for those who didn't answer about that subject yet...

Do you incorporate high temperature steps in your mashing schedule?

What's your experience with the carapils? Are you using it at the suggested 3% rate or have you also tried higher rates? Do you do a higher temperature step in general? I guess you've had success with the head improvement?

The problem is that you will have unfermentable longer sugars from the malt extract and no hops too keep lactos and other microorganisms from digesting these. These means your have to keep either a sterile environment during the whole process, or you pasteurize the bottles after carbing...

This! Skeeter pee is a specific recipe for a hard lemonade.

I bought a 25kg sack of mo and although I'm loving it in general, I'm getting a bit tired of it. I'm going to brew a nice American-ish lager-ish beer next with pilsner malt and imperial brown malt. That should do it. Next will be a mo bitter then.

Porter and stout is just a different naming for the same type of beer. What you do not like is a badly brewed stout/badly brewed porter. And I agree on that. They used to butcher dark mild in the UK with your mentioned "process", that's also true. A well executed dark mild on the other hand is...