Search results

How did you let it cool? Did you get the chiller in there right away or did you let it cool naturally for a bit first? I haven't looked into this myself yet but the longer the brew takes to cool the more bitter it becomes. If you look at the brewmate application there is a little tick box...

Hey Beerhunter I don't know what the accepted rule of thumb is. It depends on how specific you want to be. I usually go by beer style. So if I'm making a stout I'd only use hops for bittering. If brewing an American Ale I'd go for citra, cascade, centenial or something with punchy citrussy...

Hi guys We brewed a stout a few weeks back. Fermentation stopped the other day so a mate and I got together to bottle it last night. But we opened it and were hit in the face by a horrible vinegar/leather smell. I even ventured as far as having a swig. You could taste the stout but...

No probs: Recipe Specs With Weights ---------------- Batch Size (L): 60.0 Total Grain (kg): 13.622 Total Hops (g): 170.00 Original Gravity (OG): 1.050 Final Gravity (FG): 1.013 Alcohol by Volume (ABV): 4.91 % Colour (SRM): 8.0 (EBC): 15.8...

Thanks for that info Aleman :thumb: I would really like to test it out myself so I am going to experiment with a batch soon. Maybe split it in three, one unfiltered and 2 others filtered to varying degrees. I will be sure to post the results. Interesting that it is just the bittering that...

So a number of weeks back I had a few drinks with a friend at our local (or being Ireland, one of our many locals) the other day. Being an avid home brewer and lover of real ale I had a pint of the guest ale - which I can't for the life of me remember the name off though it was pretty good...

+1 for electric blankets. Plus they allow you to step up the temperature for specialty yeast like WLP56 Saison strain. Worked for me. Youjust need to work out what temperature each setting heats to. You can get intermediate temps in your wort by increasing the space between the blankets and...

Just thought I'd bump this... Maybe the recipe isn't up to scratch?

Hi All So here is my recipe: Original Gravity (OG): 1.050 Final Gravity (FG): 1.013 Alcohol (ABV): 4.91 % Colour (SRM): 8.0 (EBC): 15.8 Bitterness (IBU): 33.6 (Average) 68% Maris Otter Malt 22% Wheat Malt 10% Crystal 30 0.5 g/L Chinook (11.4% Alpha) @ 60 Minutes...

Another 2/3 weeks and counting down. Looking forward to cracking these open and seeing how they turned out (or if they turned out) :whistle: Would love to give it a try again only this time with more of an international flare about it...maybe add some citra, saaz, spalt, galaxy, ekg, etc...

Thanks for the quick reply guys. Still the same this morning. Its sitting at room temp. Average of about 19c. Maybe we had some sort of freak accident last time and somehow brewed an optimum US-05 environment. This time maybe not so lucky. Hopefully it'll kick off tonight or tomorrow.

Hi guys Just looking some reassurance I guess. We got an AG APA brew on the go yesterday and pitched safale US-05 at around 7pm. Checked there now, over 24hours later, and there is a very thin krausan and a little outward pressure in airlock but no bubbles yet... I am a little worried as we...

Even when the yeast is finished fermenting there is still a layer if co2 above the wort which stops any air getting in. Its good not to seal completely so as to allow co2 to escape during fermentation as the yeast can end up dying from co2 poisoning...for want of a better term. It causes their...

Hey Scubabrewer It means Single Malt and Single Hop. As way of an update these were bottled last night and should be ready in a phew weeks. Should be fun.

No probs. This one was me. Thanks the great feedback. Allowed it to ferment for three weeks at room temp. Then 22 for three days, 25 for three days and 28 for another week. Cheers Paddy

#BG1 Apologies for the belated reply. I cracked open the "Strong Belgian Saison" 10% but only getting the chance to post now. In the bottle it was crystal clear but was a little lively on opening so I got some sediment in the glass. Appearance: Packaging was the same as the BG2 (first...

Would have loved to do an AG brew but, lacking a lab, it would have added too many variables. So we decided the extract route was better considering it was just the hops we were experimenting with anyway. Will definitely be doing a grain taste profile experiment at some point in the new year...

Some Pics as Promised:

:rofl: I'm taking it this adjudicator would be yourself graysalchemy? It was labour alright. I'll fire a few pictures up after work if Stevie doesn't get to it first. Since we didn't need to worry about the hot break and were working with smaller batches we only boiled each batch for 30...

I think it broke my back! But a worthy sacrifice in the name of science (or in the name of beer drinking :drink: )