Recent content by bigears

Sorry for the slighty late (!) response, I just spotted the question now. I've used lemongrass a few times now, usually I chop/bash up a few stalks with some coriander and add it just before flameout, sometimes I add a little more in secondary (or late in primary if I don't use secondary)...

I enjoy what I think of as 'Anglo American' IPAs with some malt character and American hops such as Goose Island and Snake Dog, so hopefully this will be a similar style.

In the end I went with 80% Marris Otter, 10% Munich, 6% Crystal 60 4% Wheat I brewed it on Saturday, initial sneaky samples don't taste too sweet but I'll let you know how it turns out :)

Thanks for all the comments. I think I'll go ahead and do something along the lines of the recipe above. I've done a few IPAs with a pale/crystal grain bill and Cascade/Amarillo combinations recently so I'd like to experiment a little. I don't mind the beer being malty as the hops will balance...

Thanks bird, something for me to work on then. I'll post the final recipe if it works out well ;)

Sounds good. Normally I would use some Crystal but I think using some Munich/Vienna might provide enough malty sweetness to drop the Crystal - is this something you would go along with?

Hi there, I'm wondering if anyone has used more than a handful of Vienna or Munich in an IPA and what the results have been? I have some of both to use up and would like to get an idea of how they would contribute. My recipe is going to be along these lines (measurments may look odd as...

It had its moments ;)

Sounds good. I'll report back! I spent a summer in Munich and quickly learnt the most important phrase: Ich can nicht arbeit Samstag (excuse the spelling, grammar etc.....)

Thanks for the tips guys, even you EdWort - the brewing world sure would be boring if everyone complied with the Reinheitsgebot ;) Reading the ProBrewer thread it seems steeping it at flameout would be the thing to do - would you worry about infection? Granted I didn't worry about the spices...

Inevitably someone is going to say ANY lemongrass is too much :rolleyes: But anyway... I brewed a wheat beer last year which was something akin to a witbier although a little darker, and included no unmalted wheat. I included coriander, orange peel and a little ginger, pitched T-58 yeast...

I'm sure there are reasons why this might not work theoretically but in practice it hasn't posed me a problem. This technique has been a saviour for me as sometimes I just don't have the luxury of setting aside 5 or 6 hours in one go.

I've mashed one day, recirculate, runoff etc. into a sanitised fermenter. The next day I've transferred to the boiler and continued. I've done this several times with no ill effects that I noticed.

That's exactly what I was hoping to hear. :mug: I'll go ahead ans use it. The Best Before date may well just be a legal requirement.

I've smacked a couple of Wyeast packs yesterday with the intention of making yeast starters. I've just noticed my DME is dated Best Before 31st August. I'm wondering how much I should be concerned by the Best Before Date. The DME has been stored in the fridge since I bought it several months...