Recent content by jono1492

Designing a 'whisky sour' Berliner Weisse and making smoked whisky & brown ale braised beef ribs!

Any chance if being sent this recipe? Would HUGELY appreciate it! :)

This turned out AWESOME! Fermentation stalled at 11.3%, and I just bottled without any priming sugar. 3 weeks later, it's delicious and just a little over-carbonated!

Cheers! and yeah I think an imperial is 7.5% or higher? That's why I called it an extra IPA instead, haha.

Haha, it's totally my thing!

This brew came out just about perfect! Missed target OG by a little, but at 6.8% I'm not too concerned! Great bitterness and mouthfeel. Lots of grassy notes in the aroma. Left in orinary 21 days, then transferred to secondary and dry hopped for a further 7 days. Carbonated to 2.5 3.75lbs...

Sweet as, cheers! How about priming with a little fresh apple juice?

Haha, that's not a problem. What about bottling? As per beer, ie. prime and bottle once fermentation is done?

So, just brewed for a bit of fun. OG was 1.132, added more juice and it's down to 1.125, I'm a bit nervous it's gonna be waaaay to much. Here's the recipe; .660Gal apple juice-bottle .130Gal apple juice-fresh 26.4oz table sugar 1/2 pack EC-1118 4 x vanilla beans 2TBSP rolled oats 40g...

Sweet as, cheers for the input!

Thanks for the input dude! I'm a chef also, and just couldn't help but think immersion circulators MAY somehow have a place in brewing. What you did sounds like a good, practical way to apply the technology. Will definetly look into it further! Cheers

Sweet, this is what I was after. But I was also thinking, what if you were brewing from extract and first infused the extract, with say fruit peel or spices for a long period(say 12 hours); then used that extract and brewed as normal? Surely there would be a considerable amount of flavour...

Might be a strange one, but this has crossed my mind a few times now and thought I'd see if anyone else has had a similar thought or tried it. If you're not familiar, sous vide('under vacuum') is a method of cookery where you vaccume seal food in a bag and cook the food in a water bath...

Awesome! I just spent $60(AUS) on hops and can't wait to brew tonight. I'm using; Warrior Chinook Galaxy Simcoe Cascade Topaz I've bought 14oz, but the recipe doesn't call for all of it, but might just use it all up anyway!

And how was the beer? Because it sounds delicious!