Recent content by Macdoc

In live in Australia and I can't really justify using the huge quantities of water it takes to cool down the wort. I just put it straight from the keggle to the plastic fermenter, put on the lid and put it in a bar fridge which i ferment in, then I pitch the yeast 24 hours later. There's no...

Ok, thanks for the advice. I've been reading up on the guidlines for an AAA and they all say that crystal malt should make up about 10% - 15% of the grain bill. To make it "less sweet" would you suggest reducing the percentage to 8% - 10%?

This is my attempt at a Partial Mash American Amber Ale, it's also my first attempt at designing a recipe so i'm not too sure if the quantities of Crystal malt and other speacialty grains are adequate, here is the ingredients: I designed the recipe in metric units, then converted it, hence the...