Last Activity:12-27-2013 5:24 AM
2 Likes on 2 Posts
Posted in thread: Unexpectedly low final gravity on 12-25-2013 at 07:58 AM
Well, a 69C (152F) mash temp is going to give you a higher-fermentable beer so you would be
creating more fermentable sugars, which would result in a lower FG, lighter body, and higher
ABV%. What was ...
Posted in thread: Second fermentation on 09-12-2013 at 09:41 PM
To achieve your higher abv from the outset, you have two choices: 1.) Higher attenuation- this
would have involved mashing at a lower temp (assuming you mash) so that the FG was lower, say
1.008. Or i...
Posted in thread: Fishers Hobgoblin on 08-15-2013 at 11:47 AM
I'd aim for around 28 IBU. Also, my advice would be to go for pale chocolate. Mine came out a
touch dark. FG: 1.014 by memory.
Posted in thread: what category for hb competition on 06-09-2013 at 06:37 AM
It sounds as if your recipe will fall into category 10.B (American Amber Ale) Get the BJCP
style guideline app, it's free. You really need to know OG and FG range, bitterness (IBU)
range, colour, abv....
Posted in thread: what category for hb competition on 06-08-2013 at 10:49 PM
Need more info. Yeast? Hops? IBU etc
Posted in thread: How safe is hose water? on 06-07-2013 at 10:50 PM
I have to disagree. Spend a few dollars on a decent drinking water grade hose. It's a cheap
insurance policy. In a darker beer you may not taste any difference, but in a pale, more subtle
Posted in thread: boiling hops on 06-07-2013 at 09:56 PM
Don't stress about it, won't make any difference to your brew. I normally splash wort against
the side to splash it off the side of the kettle, not because it makes any difference to the
beer, just so...
Posted in thread: Coopers English Bitter - 0.011 - Is it ready? on 05-24-2013 at 10:13 PM
Oh also should I be keeping it between 21-27 degrees celsius for the whole duration of 2-3
weeks in the fermentor, or is that just for the initial 3-6 days for the yeast to do it's main
Posted in thread: First brew question on 05-11-2013 at 10:17 PM
What amount of hops are you using? The more hop bitterness you add will usually mean needing a
bit more malt to give the beer some backbone so it can stand up to the hop bitterness and help
Posted in thread: Siphoning away from hops into bottling on 05-11-2013 at 10:13 PM
I guess I'm just going to siphon it over to bottling bucket and hope that I don't get to many
hopsI use(d) an old stocking that I cut the end off and soak in sanitizer with an elastic band.
Tie this t...