Last Activity:06-02-2013 5:04 AM
1 Likes on 1 Posts
Posted in thread: Ridiculously high SG. on 04-09-2013 at 12:22 PM
Just put on an extract porter that read 1100 when I measured it at around 28*C.Checked my
recipe on beercalculus and there is no way possible that it should be that high.Is this a
problem with my hydr...
Posted in thread: Wichita Falls, TX on 06-25-2012 at 11:22 PM
I thought this was going to be a 'starting strength' thread...I'm in australia at the moment,
but WFAC is on my lift of places to visit, so if you get your club set up I'd love to visit
when I'm there...
Posted in thread: My First Cider on 06-14-2012 at 06:08 AM
9*2.4L bottles of Apple and Pear Juice1*2.4L Bottle of Apple Juice(Total 24L - Approx 6
Gallons)1kg Raw Sugar500g of Rolled Oats4 Sticks of Cinnamon1 Vanilla Bean1 Pack no-brand dry
Posted in thread: Noobs High Grav Attempt - Pointers? on 05-29-2012 at 10:44 PM
I'm also thinking of moving towards unhopped extracts and building recipies from there. I'll
probably get LDME online rather than LHBS, they're geared up for tin brewers and spirit making,
I go in the...
Posted in thread: Noobs High Grav Attempt - Pointers? on 05-29-2012 at 10:32 PM
Time for an Update.I went with both tins (7.5lb) and one kg (2.2lb) of raw sugar in 23L
(6Gal).Added about 1/4 Oz of Amarillo and 1/2 Oz Cascade for 5mins. (both tins are hopped so I
thought I'd start...
Posted in thread: Coopers kit instructions - LDME & Dextrose on 05-24-2012 at 06:44 AM
I went with a kilo of raw sugar (2.2lb sucrose). It makes a thinner higher alcohol beer due to
being almost entirely fermentable. This is often frowned upon due to missing out on the
'maltiness' of th...
Posted in thread: Noobs High Grav Attempt - Pointers? on 05-22-2012 at 01:19 AM
well, smell and taste are indeed closely related (smells influence taste, tastes in the mouth
can migrate up to the nasal passages and create smells, someone with a blocked nose can't taste
Posted in thread: Noobs High Grav Attempt - Pointers? on 05-18-2012 at 12:03 PM
Thanks again sweetcell. I Just read the partial grain section of 'how to brew' for a bit more
info. I may as well have a go, this is basically one giant experiment brew anyway. Crystal
Posted in thread: How much temp oscillation is ok? on 05-18-2012 at 02:53 AM
The temp will be averaging out a bit in the barrel. To be honest, less than a degree variation
seems incredibly small to me, even if it's within a half hour window. It's kind of impressive
Posted in thread: Noobs High Grav Attempt - Pointers? on 05-17-2012 at 09:59 PM
Oh wait, there was more....I'm confused about the attenuation thing. Won't the unfermented
complex sugars (RE Champagne) help to balance the cidery taste from the sugar? Also, raw sugar
has slightly d...