Recent content by Rosshedley

Would you guys let this condition for a full 4-6 weeks, or just crack open after 2?

Thanks everyone! Most appreciated. I have 500g of the stuff (yes it is Muntons) and 100g of Simcoe hop pellets, and on the lookout for a recipe that makes about 2 gallons of 4-5 percent pale ale...

Thanks everyone! Really helpful as ever. My main learning points are to: A. Bag the hops in both initial brew, and fermenter if dry hopping B. Get some kind of auto-siphon. Someone elsewhere recommended a corny system. C. I may also explore that bottling bucket bag mentioned. I am also...

Had a bit of a bottling disaster tonight. Did a NEIPA for first time. Seemed to go well. Starting SG was slightly high but finished bang on. Came out as 7 % instead of 6.8. Had trouble siphoning though. Only time this has happened to this extent in 5 years. I definitely used more hops than I...

Hi brewers, I brought some extra light spray malt. Can I use this alone as the malt extract to make beer (obviously adding hops)? The pack seems to imply this is a sugar substitute to be added to extract. confused, Ross

So I bottled it today. It may have dropped to 1.025 after another few days (liquid was a bit cooler when reading was taken so hard to be sure). It's 6% vol and tastes delicious. Ta for all the advice and will let you know how it turns out. (Oh it was BIAB method I was using btw. Also my...

Thanks everyone - super helpful as ever! I have given the bucket a bit of a shake and I think I will wait a few more days (to a full 3 weeks) and if SG is still 1.026 I will bottle. (So if I understand correctly, accurately maintaining mash temp results in just the right amount of dextrins and...

Thanks! "My guess was your mashing temps were/are the reason for not getting closer to your FG." -how come? As I got more malty goodness out of the malt than the recipe called for. Does something else happen to the mash at certain temps that make it harder to ferment for longer?

I think it was Magrove Jack's US West Coast Yeast M44. I was aiming for Mash temp of 66 degrees c but it dipped below at times, and probably a little higher at times when I added heat to raise back up. Fermentation temp was between 21-24 degrees c. Probably 22/23 mostly. Thanks.

Hi Brewers, I have brewed an 11 Litre all grain IPA. Target OG was 1.061. Actual OG was 1.071 (taken with refractometer). Target FG was 1.012. SG at 15 and 17 days (hydrometer) was 1.026. (Reading at 15 days with refractometer was 1.038, but I understand that this is inaccurate due to...

Cheers! Update: I just opened one over the sink and although foam gushes out it looks like I am losing more than I am. I started pouring and probably only lost about 5th-6th of a pint. The sediment all rushes up so it is a cloudy drink mind.

What!? One of the reasons I brought a refractometer was because I thought the temperature of the liquid didn’t matter. I know nothing. Thanks people! Ross

Oh yes I meant Refractometer sorry : ) I don’t understand the comment above about needing to correct for alcohol present. I use a Refractometer as you don’t need to adjust for temperature, and you only need a few drops (latter especially useful for small batch brewer). There is nothing in the...

Thanks for all the really helpful replies people! Smellygrove: I never knew about Diastaticus. Looks extreamly difficult to diagnose as a novice home brewer but I really appreciate the link you sent. It helps expand my knowledge, and could be a possible cause. bracconiere: never knew about...

Hi brewers My beers are super super foamy upon opening. I will lose *at least* half the bottle. I am surprised they have not exploded. There seem to be three possibilities: 1). Infection. I don’t think this has happened as the beer tasted fine. 2). Bottled too soon. There is a possibility...