Recent content by hoox

Thanks for the quick response man. OK so getting into OCD questions... 1) adding at the end of the boil will continue to do some bittering? Or do I wait until the kettle has dropped to something like 90degs? 2) will the effect of a 30 minute addition be 1/2 bitter 1/2 aroma (compared to...

Has probably asked a hopillion times...but. OK so hopped beers let of a particular aroma (I can never pin point the flavors like they try to on the labels!). I tried a Hop Federation Red IPA and boom...I could smell the actual hop as if I had just snorted it. Three homebrews I've tried...

Sounds like my first batch...check out my Thread for interest sake: https://www.homebrewtalk.com/f39/fermentation-too-hot-451380/ I can't stop drinking my second batch. My third batch is way more 'text book perfect' and about to bottle in the next 4 days (Has been 7 days at the mo).

...everyone likes a follow up. Doing my third batch now...currently @ Day 4 of fermenting. My second batch wasn't so bad and now I'm actually liking the beer very, very, much. For my third batch, same recipe as second, I used way less water to mash so I could get better temp readings...

OK so tonight I had my New Zealand Harrington's brew club and I asked the head brewer what he thought and he said first up check fermentation temps then mash temp...un/fortunately I will do both so if it comes out good then I will not know the real cause. Had a Wiesenbock tonight, my first...

Thanks for all the feedback! With regards to mashing: I've questioned myself on this too. I've learned a lot from my last two mashes and noticed hot spots (within the grain-bed) in the my last one where it was 68. 68 is too high and should be 64-66 AFAIK. I read somewhere not to...

This would have been asked countless times already. I have completed two BIAB brews both which have two 'high alcohol tastes'. The first tastes like this after having 5 weeks conditioning (nz epic pale ale clone), the other I bottled this morning (american IPA) and has the exact same...