Recent content by Redgrave_3

Sounds good. I used 1.5kg of frozen peaches in a similar sized batch and that came out nice, not overly fruity but unmistakably peach. I didn’t add any sugar or fruit to the boil but my wort was probably a little stronger than yours. I also fermented pretty warm at 26c with one packet of Philly...

Obviously a ways to go on the auction but this might turn out to be a good deal for someone. Beer Fridge Kegerator Keezer For Home Brewing | eBay

Just tried these this weekend and it’s probably the most flavourful AF I’ve tried over the years (exception being the Guinness which I agree has great body but very different beer styles)

I’ve had precisely one attempt so far and it wasn’t particularly successful if your goal is get a true LA beer (<0.5%). The result, I thought, was very refreshing and pleasant to drink but not a like for like replacement for beer either. You can see what I did here - Low alcohol partigyle -...

@Rodcx500z makes a great point re efficiency. I don’t have the same system as you but when I pushed mine to a comparable limit my efficiency was way down. Two mashes if you have the patience sounds like a solid plan.

@Sadfield he does say in the original post “More often than not it seems like Im not hitting my numbers and not sure how to correct it.” So it’s not an anomaly per se, but I’ll admit if that was what the post was about the first thought would be what is efficiency is versus what the recipe...

How often do you stir during the mash? Could be a stuck mash I.e the recirculating was just channeling through parts of the mash 🤷‍♂️

Pleased to hear it! I’ve been enjoying mine too and it is a kind of hop tea but chilled down and carbed up there’s some bite to it even if it’s more watery than you’d want/expect real beer to be. Need to get an order in for the next couple of brews. Thinking I might give murgy strait a go and...

The only thing that comes to mind not already mentioned is you could try cutting out racking to a secondary?

Reckon you’ve got a better chance of retaining some malt character than me with that.

Keep us posted @TNP it’s helpful to hear other people’s experiences. At .06 you’re in the realm of making a genuine LA beer sub 0.5% (assuming it takes off). What was your grain bill?

fermentation temp on the best bitter looks about right for the impending heatwave

I did briefly think about “remashing” in the form of a batch sparge with my old coolbox. Then I figured more cleanup. I wouldn’t be deterred from trying due to high efficiency because you’ll know your SG after the mash so can liquor back accordingly.

Had a few of these last night and I’m somewhat pleased. It isn’t really all that beer-like, too thin, no malt character. It is very refreshing and hoppy, I can smell some yeast character but not really taste it. Head doesn’t really hang around. If I decided to do it again I would definitely...

Finished at at 004 which according to BeerSmith gives me 1.3%. Hydrometer sample tasted hoppy and finished very bitter (but I always find that straight from the fermenter the bitterness is much higher than it ends up). Very thin as you’d expect, more like hop flavoured water. Gonna chill it and...