Recent content by PJ912

So, amber IPA turned out more like an APA. Certainly not clear but still good enough. Beginning to think my previous issues were a slight infection or too much drub and grains passed over from the boil.

I'm comparing the nutritional panel on the back of a bag of a brew enhancer (dext, malt, malto) and dextrose. Maltodextrin doesn't ferment, so.... Whilst the energy values are similar = 1580kJ and carbs are similar at 91g, the total sugars vary. Dextrose is 91g, which I take to be 91%...

I've just been able to try my previous brew (Nelson Sauvign APA) which had a weak cold break and where I used gelatine. It's not crystal clear but that's not a problem, it is certainly better and acceptable to me, plus it tastes great! My Amber IPA was crystal clear in the fermenter before the...

Ok. Tried gelatine in the fermenter a few days out from bottling my last brew after only getting a weak cold break. didn't really do anything. Today I did the usual 10L boil and bought a 5kg bag of ice. Cold break and pitching temp of 25deg C in 3 minutes! 10L boil flame out at 50 mins. 10...

Or do what I just did, add a 5kg bag of ice to a 10L boil. Pitch temp of 25 degrees Celsius in 3 minutes! Proteins are dropping out in the fermenter

Tanks all. Trying gelatine for the first time in 20 years, a few days before bottling. Got a partial cold break with this brew. Next brew will try 0.5kg malt in the (partial) boil and add the test at flame out. Then add a big chunk of ice or two, maybe leave some trub behind. Unfortunately the...

I tend to put the bottles in the fridge the night before, so will try and fit some in for some fridge lagering. With a cold break, why not dump everything in the fermenter and drop a big lump of ice in? Or a bag of commercial ice cubes? I've heard people are worried about germs but its only ice...

Meant to say haha I need a bigger fridge then !

Haha

Thanks guys, yeah I'm working in my cold break and looking at getting some Irish moss. I've tended to just strain the whole boil into my fermenter and top with water then try and chill -- expecting the stuff to drop out. Last brew I added a bowl of ice at flame out and that dropped the temp more...

That sounds fine, or reduce your Nelson hops to 0.5-0.75 ounces depending on how much bitterness you want to lose. Amber malt might add too much colour too, LDME will add less colour. Up to you.

I'm brewing extract kits, basically 3kg LDM with whatever hops, yeast and some steeped grain. 10litre boil topped up with 10litres of water. Getting chill haze lately and a bit of turbidity and flavor definition is out. Questions: 1. I've varied the amount from 1-3 kg of malt in the boil. As...