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thanks Wild, since i've never had my hands on a corny i wasn't sure how it'd work. But that makes sense. cheers, :tank:

Hi folks, I'm looking for a corny to buy, but unsure how to use it with a beer engine. I know that I can use it with CO2 pretty easily, but can anyone shed some light with the beer engine? cheers, Simonj

Can anyone try and explain the differences to the finished beer when using sugar in the boil compared to using malt? I've read that sugar makes the beer drier while the malt gives the beer more depth..... does this sound right? cheers, Simon.

thanks guys, i'll stick to John bull - i've used it before without any problems...... plus its cheaper too!! :mug:

Hi guys, I'm going to buy some malt extract and cant choose between Muntons or John Bull. Is any one better than the other? or both equal? cheers, Simon.

hi guys, had a quick search and found nothing...... can anyone give me a quick rule of thumb for mash temp?..... higher temp more bodied beer and lower temp less bodied beer.... is that right? just I mashed my last lot at 68degrees celcius and it still tasted quite dry, og =approx 1040 and...

cheers guys....... making some changes now..... hopefully they'll work!! :mug:

mikey says: 2) sparge SG drops below 1.010 (some people say 1.000) but is this adjusted SG or unadjusted? ie sparge temp is 80oC where as hydrometers work at ~20oC cheers,

Hi all, after 8 or so All grain beers, I have started to get good clarity and taste (thanks to the members here!) however, my latest problem is that the bottles - having been conditioning for 6 weeks are not very gassy, but almost flat. Once I finish in the primary, I rack into secondary for...

Hi, does anyone have a clone for any mcEwans beers? i've got three books at home and none of them contain any clones for McEwans. In particular i'm after 70/- or 80/- or Champion Ale. I'm sure I could post some here in return (if it's allowed!)... thanks guys! simonj :mug:

It was a clone for wadworth 6x. from a book by Wheeler. OG in region of 1042. the grain and readings should be ok, I made it as extract without any hitches. I'm now determined to make GOOD, TASTY beer!!

does this mean if I raise the mash temp I will get more body? I thought if the mash temp was too high, you get off flavours? *confused!*

thats very true..... guess i was just being daft when i hoped/thought they would be great first time!! but although I thought the first one was junk, my dad thought it was the best yet!..... i'll not give up so easily!! cheers guys.

the taste is away from the beer after a matter of 3 weeks in secondary fermenter. I'm thinking that this could possibly be the 'green beer' taste?? also, the beer tasted as if it was lacking body once bottled..... but the guys told me in another thread that my mash schedule was probably wrong...

I use a single infusion mash. i'll try and reduce the mash time to 60 mins this weekend. Thanks for all the suggestions..... I was pondering going back to extract brewing.... but not any more!! :)

my mash was approx 66degrees C, mashed for 2 hours. sparge temp was between 75 and 80degrees C. Is two hours too long to mash for? or sparge temp too high? simon.

Hi all, I need help!!! I've just started AG brewing after 2 years of partial mashing. the chemical taste has dissapeared (see other thread), however the beer seems to lack body - both bottled and cask versions. Can anyone tell me what would contribute to this? the mashing & sparging temps were...

either more sugar, or add a very pale Malt extract. The latter will give your beer more body and flavour.

Thanks for all the suggestions guys. It would seem to me that the aluminium pot is the source, however it does dissapear from the bottled beer after 2-3 months. I boiled a batch up in my SS tea urn and it has no bad taste. The taste has a chemical like smell to it too, but i guess it must get...

Hi all, I've been doing partial mash for 2 years now and just started AG beers. I put my water in the kettle, bring up to temp(72degrees C), and grains - stirring well to avoid dry pockets and leave for 90mins(67degrees C). I then sparge with water(75-80degrees C) until SG=1005. Then I boil...