Recent content by edsa1984

Thanks, I'll see if I can get it on amazon and what it costs over here!

I'm in the UK and want to take my home brewing into the garden as my stove takes a while to get 6 imperial gallons boiling. Does anyone have any suggestions for gas burners that can get 10 gallons boiling "quickly" and where to buy them?

Ok so the next question is; why are they serving these beers hazy? Is it because they think it's 'in'? Is it because they want to serve as 'fresh' as possible? To give you guys a point, I had a Bock there that was very nice indeed, but you couldn't even slightly see through it

Sure I'm with most of you so far. I accept haziness to a degree depending on style, etc but I'm saying it seems to be an "in thing" to be cloudy. Is it that they want to serve the beer early to really accentuate the hops?

So I was at another homebrew club meeting the other night and as per usual it was held in a local craft ale house. I've now been to a few of these places that have sprung up everywhere and i can't help noticing that all, I mean, all the beers are not clear. Not one. Now I know Vermont yeast is...

I'm thinking I'm going to give it another week, cold crash then step up into a 3 pint starter. Then maybe brew a really straightforward ale recipe to see what this yeast is all about, maybe just a 4 gallon batch, possibly a wheat beer? Any thoughts/advice?

I had a sniff of it yesterday and it was like honey and orange, not sure if that's good, it was nice.

So after having a read of various articles I saved some wort from my last brew, diluted it to 1.028 and threw in some flowers from a blossom tree in the back garden into a sealed jar with an airlock. For 3 days, nothing, then bubbling, cloudiness and lots of activity. My question is, how likely...

So I completed the experiment. Some good, some bad. The day I brewed the actual beer was fine but as predicted my efficiency was only 66% when it's normally around 78%. However, the beer has turned out well. 3.9% abv, nice colour and a nice toasty flavour which I'm really pleased about as I...

Ok I see some good points being made. I'll have a bash at it and see, ultimately it's an experiment and it may be crap. Whatever happens I'll put it up. The recipe I've made up requires flame out hops anyway so that'll go in at the end, it's the bittering hops that may struggle. We'll see.....

Sorry I'll explain, the water to top up with, will have had the hop additions as the wort normally would in full boils. I always do full boil, all grain beers which (so far) have turned out great and wondered what impact adding the cooled, hop infused water would have.

So I'm going to do a SMASH partial boil but....instead of adding the hops to the wort I'm going to add to the water I'll boil then cool the night before, adding that into the boiled wort to, a: Cool it and make volume and hopefully, b: Add in the hop flavour, aroma, bittering etc The style is...

I've had a thought, dangerous I know, that I could secondary in a pressure barrel and if I left it long enough I could drink straight from it? This I thought is just like cask conditioning only a step earlier and without adding extra sugar. Is this possible, good or does anyone do this?

Ah, should have said, they're bottled! Anyway, I don't think it's the wheat as I use that In all my brews. It could be the trub, although again, I've done nothing different to before

7lbs 2-row, 4.4lbs Vienna, 0.6 wheat. Its an exact replica of another brew that cleared in 5-7days except this time I used CF and dry hopped with Chinook?