Recent content by -Liam-

Great, thanks.

I made a yeast starter on Thursday evening and left it on the stir plate til Friday and then placed in the the fridge to crash. I was to use it this weekend but plans have changed and I can't brew until next Sunday. Will it be ok? Should I just take it out of the fridge on Sunday, let it come up...

I'm planning on brewing a Black IPA and have come up with the following recipe. I would be grateful of input/suggestions/criticism etc. 5 Gallons 11lbs Briess 2 Row 13oz Carafa Special III 8.3oz Carahell 4.5oz Flaked Oats 3oz caraaroma 1oz Columbus FWH 1.25oz Centennial 15mins...

Great, thanks AJ.

Say I use a total of 10 gal of RO water to make a batch, and for arguments sake I will use 5 gal for mash and 5 gal for sparge. Do I only need to treat the 5 gal for the mash and then just sparge with the untreated RO? So as an example, for an IPA it would be 1tsp Cal Chlo & 1tsp Gypsum (&...

After brewing an (Imperial? Yeah, right!) choc cherry stout that already had a bunch of flaws during the process, I was ready to bottle tonight. To cut a long story short, my siphon stopped working and I oxygenated the sh!t out of the beer and stirred up all the yeast sediment while trying to...

I made a stout 3 weeks ago that essentially did not go to plan in various ways, and frankly has been a bit of a mess! - I was hoping to make a Cherry Choc RIS oat the lower end of the style's OG but with some good bitterness. I mashed @ 156 and my target OG was 1.086 with an est. FG of 1.024 and...

So what are the reason(s) for not just putting the cherry juice into the primary?

I've been considering brewing a pretty big Chocolate cherry stout soon and I see that if I wanted to add cherry juice, I would need to do this in a secondary fermenter. I have never transferred to a secondary before and if it's a case that I do this time, I've only got a 6 gallon carboy to...

I guess I meant evaporation, as opposed to 'boil off'. So the whole "boil for 15mins" idea is a bit of a sham then?

This is probably a silly question, but here goes...When making a starter, if I have a boil off of around 300ml and I add this extra amount of water at the beginning, so that my finished boil is at the amount I need. Do I need to add DME for the total volume or the finished volume? For eg. I...

That would be great, thanks.

I used 3711 yeast. If I wanted it a tiny touch sweeter next time, should I put in less honey or should I increase mash temp or both? Sent from my iPhone using Home Brew

I have a Saison in bottles for about 3/4 weeks. It finished super dry @ 1.000 and is perhaps ever so slightly harsh. I think the next one I brew I will try aim for an FG of around 1.004-6 for a little touch of sweetness. Anyway, what should I expect this brew to do over the course of time and...

Ok, I'll give it a try. Thanks.