Last Activity:04-17-2014 3:46 PM
5 Likes on 1 Posts
Posted in thread: How Many KG of Grain for 30 litres of Beer? on 03-20-2012 at 08:37 PM
If you were looking to calculate it yourself, a fast and dirty way of doing things is;vol L x
OG = total sugartotal sugar x 1.25 (80% efficiency compensation) = total desired sugartotal
desired sugar ...
Posted in thread: Making a beer "maltier" on 03-14-2012 at 02:58 AM
You have several options - first and foremost for a less-dry beer, just mash a couple degrees
higher. 68c is a good place to aim for.For 'maltier' tastes, you can add some different
specialty malts (a...
Posted in thread: Braggot Acidity on 03-13-2012 at 12:06 PM
My experience with braggots is that they need a compromise of aging time - longer than the
equivalent beer of the same strength, but not the years demanded by good meads. It will mellow
Posted in thread: Correcting high pre-boil OG (underestimated effeciency)? on 03-12-2012 at 09:40 PM
It's already been said, you can just add more H20 - save yourself some time, and add boiling
water to the wort to help bring it up to boil. If you're wanting to hit your target OG exactly,
Posted in thread: coffee grounds in mash? on 03-12-2012 at 09:33 PM
Think of coffee grounds like it's crushed malt - if it's held at too high a temperature, or
sits in water too long, or is brewed with too much water, you will get bitterness and
astringency. That migh...
Posted in thread: Di Saronno in my Brown Ale. on 03-07-2011 at 11:25 PM
When making almond stout, I usually throw a whole bottle (think it's 750ml) into 40L at the
point of packaging (ie. cask, keg, or bottle). If you're bottling, I'd just add it in along
with your primin...
Posted in thread: S-33 or S-04? on 03-07-2011 at 11:12 PM
S-33 will take the higher alcohol level without a problem; it works beautifully upwards of 7.5
or 8, but will take levels as high as 11.5 For a homebrew system, it might help to use it as
you push the...
Posted in thread: Peat Water and Scottish Brewing on 08-22-2009 at 09:15 AM
So, I've been traveling around the UK and living in hostels, which is why I've been
on-again-off-again (not that anyone would notice :p). However, I've now been hired on as a
pastry chef for several m...
Posted in thread: Water agitation question?? on 08-22-2009 at 08:58 AM
I know that commercially the mid-sized brewhouses don't bother. They have they're heat sources
set up asymmetrically to naturally create greater agitation, and leave it at that. The only
reason I can ...
Posted in thread: Crabtree Effect and Over-aeration on 08-22-2009 at 08:56 AM
Gah! I was chatting with a phD specialising in fungi microbiology and a 'master brewer' from
the IBD for about 2 hours, and we STILL hadn't come to a conclusion at the end of it. The
question we were ...