- Posts 10
Last Activity:05-20-2014 8:18 AM
Likes Given: 1
Posted in thread: That's Grolsch! on 05-20-2014 at 01:18 PM
Thanks for the recipe, shaigl. As for the hops, I think that Halertauer and Saaz are quite
standard for Grolsch. The only thing I would change is the Northern Brewer bittering hops. I've
used them a l...
Posted in thread: That's Grolsch! on 02-14-2014 at 10:01 PM
Btw I'm looking for another interesting set of hops for this one if anyone has ideas for it
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Posted in thread: That's Grolsch! on 02-14-2014 at 10:00 PM
Shaigl, would you mind posting the recipe as you have modified it? Thanks.Hey mate, sorry for
the late reply but I've just seen yours now.That's my recipe for 50 liters:10kg German 2 row
Posted in thread: That's Grolsch! on 12-03-2013 at 11:16 PM
for the 'dry' facts:brew was fermenting for 21 days at 7-8C. no dyc rest (was out of the
country and when i came back fermentation was already done).no cold crushing before bottling.no
Posted in thread: That's Grolsch! on 11-21-2013 at 11:54 AM
21 days in and FG is 1.011:ban:bottled today and it looks and tastes awesome!!(gonna lager in
bottle) ill upload a photo in a month or so
Posted in thread: That's Grolsch! on 10-28-2013 at 04:34 PM
browed it today, my first lager ladies and gentelman :rockin:made it with a regular mashing and
batch sparging method, seems great!over shot the the OG a bit so i had to add around 4 liters
of fresh w...
Posted in thread: Where did we go wrong? on 10-23-2013 at 04:37 PM
That's only true because of the airpumps commonly used in commercial kegs, like for parties. If
you use CO2, oxygenation isn't an issue, and kegs don't go bad.fair enough :):mug:
Posted in thread: Guinness Draught Clone on 10-22-2013 at 04:27 PM
thanks for this great recipe! i brewed it a week ago and now waiting for it to
fermant.differences in the making:10gallon batch7kg crisp maris otter (around 15.4 lbs)3kg
flaked barley (6.6 lbs)1kg roa...
Posted in thread: Where did we go wrong? on 10-21-2013 at 04:02 PM
what happens in commercial beers is: once you started drinking a kag you have a certain period
of time, depending on the beer itself, that you have to finish it before it will go bad.that
time period ...
Posted in thread: That's Grolsch! on 10-21-2013 at 01:06 PM
thanks for the recipe!!has anyone ever tried using saflager on this one?unfortunatly i only
have s23 and w34/70 in my country (lager-wise), any recommandations?im really into trying this
one next week...