Recent content by peterlonz

Thanks for the quick response. Are you recommending a 4 gal x 60 min boil with (what, maybe 20grams) of bittering hops. Using Cascade or Citra with a 60 min boil would surely reduce any impact on flavour or aroma? What is "flame out" is this some old brewery legacy term, does it apply to...

Looks like a recipe to note & try. Several questions, pardon my ignorance: 1) "shoot for an OG between 1.040-1.045" 2) "hops at 60 + flame with a varietal" 3) "keep the ibu between 20-30 depending" 4 "and whatever amount of sugar I would need to prime a total of 5 gal to reach my desired...

Re-reading this thread & noting the op's request: "how much Maltodextrin should I add", I wonder if we have drifted off subject. If the general conclusion is "don't add any" - fine, but this could only be based an the assumption that the extract wort itself is adequate? And for the record just...

Hell that's an awful lot to digest. I am now completely lost & I can't see the key points in the above with any clarity. The effort to post is appreciated, hope it helps someone.

Obviously it worked & that's great. FYI, I have for many years brewed a Coopers two-can stout. It turns out strong tasting & bitter, but I regard it a decent clone of Guinness & the cost is minimal, just two cans nothing else, even the Coopers kit yeast works (under any conditions). As I say, FYI

Not exactly a report on the lemon shandy. But I did brew a cider from a similar pouch product. They included a sachet of artificial sweetener & although I was careful to use only half it ruined what might otherwise have been drinkable. Yes dopey me! I should have known better. My wife is a sweet...

Sadu, You seem to have a great recipe for chocolate stout, something I have been searching for for ages. Don't wish to hijack this thread. Maybe you can PM me at peterlonzatEMAILdotcom? Thanks

What is "carapils". And worth noting that matodextrine is not completely fermentable, tending to add sweetness to any brew. It is often present in "Brew Enhancers" at usually around 20%.

Very interesting & introduces some science to the hopping process. I did become a bit glassy eyed trying to absorb all the issues. Frankly I think you have tried to cover too much & introduced inevitable confusion. For my part, I need simple straightforward instructions on what to do & exactly...

How & which you put in the fermenter first does not really matter. It's just common sense to attempt to fully dissolve both, but often the brew enhancer, because it is hygroscopic, will have hardened & be a bit more difficult to dissolve. You can use as much hot water as necessary, better if...

Yes: Not suited to brew made from extract kits (the so called K&K brews). Pity about that, I wonder if modification could be made so that extract brewers could benefit also? Regarding alcohol, I was trying to ask if it is useful to predict the ABV; after all it's not rocket science to be able to...

This is very clearly great work & should be helpful to many. My question would be whilst predicting the IBU of a given brew, how important is the prediction of alcohol? One other thought, how well suited is this to Kit brews, particularly those modified with extra malt & enhancers?

Mason jars with Vacuum seal attachments - Not something I have ever seen. Any links to a source(s) for purchase in Australia. Thanks

The use of (only) BKF on stainless seems overly restrictive to me. I spent 14 years in the stainless industry, & can advise that so long as you practice any form of ordinary kitchen cleaning routine you will be just fine & probably for longer than you have left to live ( I have seen stainless...

Interesting! I have never filtered (do not have suiutable gear) and I dislike the inclusion of any avoidable chemical suchas "finings". I always remember the "German Standard" malt, hops & water ONLY. That said I would like to try using finings but very unsure about the type & the how.