Recent content by sammy_oz

I'd be keeping it as pale as possible. I'd also be upping the IBU's just a little to maybe more like 22-25, and i'd cut the wheat back to more like 5%. Also, i've experimented around with adding Hallertau as a late addition, and although it makes a nice beer, it's not really a Kolsch...

What do people do with leaf/flower hops and a march pump? I'm worried that flowers will block up the hosing and march pump when recirculating through the whirlpool'ing immersion chiller. What are people thoughts on taking the flowers and shredding them up nice and fine so that they pass...

Hey jahdrummin, how did this turn out? After all the trouble you had with the starter, and the significant amount of time you had to stuff about with it, I was thinking maybe you ended up with wild yeast in the starter vessel. Did the california common turn out ok?

Care to enter into more detail on this? :) Any idea which episode it might be? A search of their website yielded nothing.

I'm yet to perfect my Coopers Pale Ale all-grain recipe. Does anyone have a good one?

You're probably not too crazy. Wyeast Labs actually list their Belgian Abby Ale II as a possible yeast for Strong Scotch Ale fermentation: Wyeast Laboratories. Strong Scotch Ale

Down here in Australia, Aromatic malt is typically substituted by Melanoidin Malt from Weyermann.