Search results

Bottling night. 20 x 750ml. Brought swing top bottles to eliminate capping. Smell is good 6 week lay away in the dark. Named it Fingers crossed IPA for obvious reasons.

I made a stout a while back with chocolate grains, I added freshly brewed Italian Espresso coffee straight in to the fermenter on bottling day, worked a treat.

Haha sometimes doing that is the best way I guess. The best brew I did was a choc stout with espresso. Did the same thing just dumped a pot of espresso in on bottling day and it was fantastic. Thanks heaps

Sweet. How much would you recommend for a 20lt brew?

I don't really have access to a smoker, but I'd imagine it would work pretty good. You could even use a cherry wood chip and put a third flavor through it. Nice! Hope it works out well for you.

Hi I'm planning on making a stout or a Porter and want to add the following; Smoky flavor Bourbon Extract. Questions 1. Porter or Stout? 2. Can I use a bbq product like liquid smoke? 3. Recommendations on type of bourbon extract? Styles / Brands 4. Do I add it at time of bottling or during...

I may be a nervous brewer, but is there any greater sound on earth than the blob blob sound from the airlock when your yeast kicks in for the first time? [emoji4]

I'm going to dry hop with Centennial. I have 125g and plan to use the lot

Ok. We are away. Brought 5lt of pure water. Didn't mess with anything. US-05 pitched. Looks like about 18ltrs. Let the good times roll.

Cheers from Melbourne Australia

Cheers from Melbourne Australia

Cheers from Melbourne Australia

Hi all I'm from Melbourne Australia. I've brewed on and off over 5 years with mixed results. I'm looking forward to brewing more and taking advice from the forum in the name of better beer. Favorite beers are IPA and a big thick oily stout. Happy to chat, cheers.

Just an update. Had a conversation with a home brew store. Yes these worts should be used in the 3-4 month range to extract the highest flavor and quality of the hops. The brew itself will be fine at his age but may suffer from a bit of flavor deterioration. So 2 questions. 1. I can add some...

Yeah agreed, the only reason I didn't really question the age was because I thought already being boiled etc it should be fine, and I'm dry hopping with fresh hops, but it does raise a valid point.

I'm planning on doing this tonight, so I'll post progress shots through this feed as I go.

Good advice on the dry hopping. Thanks.

Appreciate this view. Defiantly ties my hands. The ability to add anything to tweak the taste except for dry hopping is taken away. But I'm about to put everything in to a stout so thought taking a quick option here might be ok. Cheers