Recent content by cornishpasty

Yes I was also worried about LME scorching but I've never seen any stuck to the bottom of the pot though. I had heard that DME and steam don't get along, so I put in my DME to the cold water then brought it all to the boil. In my opinion this was a lot easier than dealing with those sticky cans...

Ah, it's only the yeast which is Mangrove Jack. It's not a kit - just DME, hops, mineral water and yeast. Still fermenting away nicely...

Thanks for clearing up that I can use all DME. I was sure I could but wanted to double check. I've done a very simple brew using the following recipe (it's only a small batch): 0.67lb (300g) light DME in a 1.32gal (5litre) water, brought to the boil. Fresh Fuggles hops added: 0.7oz (20g) for...

Hello all, I have been brewing (slowly) for around a year and have done 4 batches and a kit. All my batches I have used liquid malt extract and a small amount of steeped grains (chocolate malt etc.). The kit tasted fantastic but all my brews have had the same strong liquorice flavour which I...

So I think I've found the problem, or at least a contributor. In Palmer's How To Brew, he describes Maillard reactions as potentially giving a liquorice and ballpoint pen aroma. This pretty much fits in with my beer, and after reading other threads on here, realised there were a lot of questions...

Ah, thanks for the info. Seems I could well have underpitched then. And I'm now quite convinced that my yeast was not healthy. It was manufactured in November last year, which, according to yeastcalc makes only 41% viable. I won't be buying liquid yeast from the same place again... Hmm. Can...

Ok. I assume naively that they can't solve the problem in this batch though? :)

Thanks for all the feedback. I have nothing to lose at the moment, so I will try moving it to a warmer place for a few days and seeing if the yeast cleans things up. Yooper: My wort was definitely cool when I pitched, because I ended up waiting overnight for the smackpack to swell before...

Hello, I brewed a Bock two weeks ago, and I'm preparing to bottle it this weekend, but it smells and tastes terrible. Here's the situation: Chocolate malt (crushed) Caramunich malt (crushed) Amber malt (syrup) Munich malt (syrup) Hallertauer hops (aroma & bittering) Irish moss Wyeast...