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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. S

    beer engine with cornies

    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
  2. S

    sugar or malt?

    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.
  3. S

    brand of malt extract

    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.
  4. S

    mash temp rules

    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...
  5. S

    bottle condition from AG

    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...
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    McEwans clone

    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:
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    lack of body???

    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...
  8. S

    chemical taste

    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...
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