Recent content by Davey_Boi

Was just listening to jamil in the brew strong podcast on dry hopping today. His comment was that all plants r covered in wild yeast so I would want to dunk them in boiling water for a few mins at least. This is for fresh hops only. Maybe the dehydrating process would kill the wild yeast...

It may be possible that your fly sparge is not rinsing out the sugar adequately and may be flowing through the path of least resistance through the grain bed rather than reaching all of the grain. One way to test is with a batch sparge and give the grain a good mix with each batch of water...

I just did this with my last batch. In the warmer weather I can't get the wort past 18 deg c with immersion chiller so put my 2 fermenters in fridge overnight which brought the temp to 10, perfect for pitching lagers. I reckon pitching a larger warm would definately ruin the flavours so it is...

I'm not sure of a one time setup can really be relied upon. I found yesterday that my tap water ph went from 7.1 to 6.5 which explains why my usual water adjustments were off. I wasted about 1 hr after I had drained the HLT and reheated back to strike temp. On the ph meter, I've got a Hanna...

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Panning on ordering grain tomorrow for an IPA style beer although I'm not looking to stick strictly to the style. Basically I'm aiming for full body, high final gravity, high alc and high bitterness and heaps of hops. I want a malty biscuity flavor without being too sweet. I'm looking for...

Just bought the ingredients for this today and will brew on the weekend. Looks good!

I asked the very same question a few months back! My beers had a tanginess that was hard to describe but "bite" seems to sound like the same thing - it was on the aftertaste and more noticeable in lighter coloured beers. Since then I purchased a Hanna pH meter and on my next 2 brews I found...

Is there any way of being sure it is overcarbed? Or is that a given due to the foaming?

Got a new keg setup and I am pouring foam! Problem is that the beer still seems flat - even when I back off the pressure and manage to pour without much foam. Here some background on my setup & process: 1 CO2 bottle, 2 kegs, 2 taps, gas lines with splitter taps to each keg. Serving line is 3m...