Recent content by Kiwi_Jonno

Thanks a ton for your post! Have heard aerating was important but never knew it was THAT important. I normally do pour the wort from a height, but I think your whisk trick sounds the go! Since the wort is cooled when aerating and yeast isn't picted, is there no risk of getting wild...

Do any of the experienced brewers have any ideas? Am gonna have to use another yeast of corn sugar next brew....

What are yeast nutrients? And no I don't think I used any, but did rehydrate the yeast. I aerated by stirring after pitching yeast and vigoriously pouring water into the brew after the wort was put in.

Hi, For some reason my last few homebrews have been 5-6 points too high for the FG. A Porter I did OG: 1062 but FG: 1021. BeerSmith said FG 1016. A Brown OG: 1044 but FG 1016. BeerSmith said FG 1014.(This one wasn't too bad) And one this IPA that I still have brewing, OG: 1061 but FG...

Any thoughts? Is 46 IBU's about right for this beer? I slightly changed the hop amounts as the Southern Cross was 14.8 IBU's, and the Hallertauer was 6.1 IBU's. Are the hop times ok though?

OK, Im gonna bite the bullet and go ALL-MALT. What do you think of this recipe? Is a pretty bitter IPA, I have increased volume also. (more beer and less cost!). Type: Extract Date: 17/08/2008 Batch Size: 7.13 gal Boil Size: 2.51 gal Boil Time: 60 min Ingredients Amount Item Type % or...

I used dry yeast - it was rehydrated 45min before pitched. Started bubbling and fermenting pretty fast so I think it was aerated enough... Unless there is a lot of unfermentables in the LME?

Thanks for your help. I have got quite a bit of the crystal/caramal grain. Also chocolate grain but probably not for IPA? How much crystal should I use? And is there a point where there is no real benefit using more? Thanks

Hi, Im thinking of brewing an IPA. Firstly though I wanna work out the fermentables needed to get OG to 1056-1075. - American IPA from BrewSmith. It seems straight forward working if out, but I can only buy LME in cans (no DME and too exp). Also, Im having trouble with my last 2 brews...

Thanks for that, makes it easier to see now. I didn't think of a middle "flavour" secton. Would using a small amount of a 12% hop at 30min work? Or is that still the aroma hops job?

I find that lagers do bubble slower then ales though. The temp is normally quite a bit cooler then ales so it ferments slower. Most of my ales are done in a week, lagers can take 2weeks +. Since your airlock was working after 12hours I wouldn't worry at all.

Hi, Iv used pallet hops a number of times, but still don't REALLY know what times are best to use them in the boil. I usually base it on others recipes. Obviously the beer style is going to determine the hop timetable to a degree. For a bittering hop, say 10% AA or more, they are...

Hmmmm... My girlfriend getting a lil tired of my beer getting all the attention!! What shud i do??

So it seems no one ages overly long? Is there any REAL benefit is leaving a med gravity (say 1055 OG and lower) beer for more then 5-6 weeks secondary? Would a beer thats 3weeks primary, 6weeks secondary, 6weeks bottle taste better or... One that is 2weeks primary, 2 weeks secondary...

Just wondering how everyone here determinds how long they leave their ALES in Secondary for? I know many people don't use a secondary for ales. Is it purely how patient you are? Or when you need the secondary for another beer? Or the style? How dark the beer is? If you were in no hurry...