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Simon Morris

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Join Date:

02-21-2005

Last Activity:

03-04-2006 9:19 PM

LATEST ACTIVITY

  • Posted in thread: Forced Carbonation - how long? on 12-04-2005 at 12:03 PM
    I can find out about all the pressures and temps i should use but for how long?

  • Posted in thread: All grain - make it sweeter? on 12-04-2005 at 12:01 PM
    Can't get the yeast you are all talking about in the uk, but i will try the other ideas one by
    one, all sound good.Thanks

  • Posted in thread: All grain - make it sweeter? on 11-16-2005 at 06:42 PM
    looking to make my all grain bitter a little sweeter any ideas?

  • Posted in thread: Too many hops on 06-02-2005 at 12:26 PM
    I had a look at promash what is a target IBU to aim for? or that is the normal range?

  • Posted in thread: Too many hops on 06-01-2005 at 07:23 PM
    yes it would be bitter, i know every thing was clean i was extra carefull. for a 40 pint batch
    would the above hop make the beer quite bitter?

  • Posted in thread: Too many hops on 06-01-2005 at 06:10 PM
    Further to my bad taste post....The over hopping sounds like a very good cause, i had a pint in
    my local the other night and it had the sour taste but it was no where near as strong.I used 2
    1/2 oz of...

  • Posted in thread: Bad Taste on 05-25-2005 at 08:39 PM
    Best way to make a starter?????

  • Posted in thread: Bad Taste on 05-25-2005 at 07:50 PM
    Every thing is clean, that was my first idea, and then i thought yeast as it is the only thing
    i have not changed.Its an all grain brew by the way. What yeast would you recomend? but it
    needs to avali...

  • Posted in thread: Bad Taste on 05-25-2005 at 06:44 PM
    All of my brews seam to come out tasting very sour/bitter you can also smell this taste if that
    make sence.I have followed advice on brewing times, i am keeping the brew at 20c (sorry) during
    fermenta...

  • Posted in thread: Brewing Times on 05-18-2005 at 06:43 PM
    For bitters what would be the rule of thumb length of time for each process?Primary
    fermentationSecondaryand conditioning in kegs.

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