alas being a bit gluten intollerent i rarely indulge now. whisky is ok tho;)
Printable View
alas being a bit gluten intollerent i rarely indulge now. whisky is ok tho;)
OK, you persuaded me:)Quote:
Originally Posted by Marco
A little early, it could do with another week or two in the bottle. Golden Saaz Pilsner (apparently Stella uses Saaz hops) - tastes good, just a little cloud at the moment.
https://i.postimg.cc/vTXzxJpw/IMG-0390.jpgopen right now near me
Good friend of ours is gluten intolerant, but loves beer, so I am planning to make a gluten free beer and inviting her over before the end of summer.Quote:
Originally Posted by struth
Interesting to see how it works outQuote:
Originally Posted by guy
Golden Saaz Pilsner, still not quite cleared - either a result of warm conditions in log cabin or dry hopping :scratch: but tasting good.
Very pleased, I asked Fliss to try a bit and she said "That is good, is it a Pilsner?" - Result! I didn't have to tell her :champagne:
https://i.postimg.cc/KYftRVz2/IMG-0447.jpg
Late to this, Guy... However that looks good to me. Home brews don't need to be crystal clear, as bit of cloud is part of the charm, unless you're entering a competition. The important thing is FLAVOUR - and that looks packed with it! Nice one:cool:
Marco.
quite dark for pilsner; maybe the hops.. looks lovely tho. well doneQuote:
Originally Posted by guy
Well spotted - I used a medium spray malt; current Pils (ready in about a month) I have used extra light spray malt. Spray malts give a better body and head to the brew than just using sugar :cool:Quote:
Originally Posted by struth
Top job anyway mate. Didn't make a lot of beer in day. Mostly wine.
my bro made beer mostly tho, but trad stuff
Just started a winter/Christmas "special" - I am getting a bit cocky with my results so far, so starting to experiment a bit.
My brother in law had a glut of plums this year, so I stoned and boiled about 4lbs then strained the resulting liquor in to a "Simply" stout kit along with 1.5kg "Morgans" dark roasted malt. Made up to 23litres with boiled tap water (hopefully to flash off any chlorine) and left to cool overnight.
Measured the OG this morning before casting the yeast and had a bit of a shock - if the brew ferments down well, I should be looking at 6.5/7.0 % :eek: I hadn't really expected to get get much sugar from the plums.
The brew smells delightful though, looking forward to having a few mates around for a Christmas beer sampling session:)
Photos to follow.
Just double checked calculation with an online app: OG 1056, if Final gravity is 1010 then 6% - not quite so frightening :lol: