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Brewer: Queequeg Style: American Brown Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 25.00 l Batch Size (fermenter): 21.75 l Estimated OG: 1.053 SG Estimated Color: 41.1 EBC Estimated IBU: 30.0 IBUs Est Mash Efficiency: 75.0 % Boil...

Yes I think I will try that, I always try to have lager on tap and they go quick, however next lager with probably but a golden Keller with some smoked malt.

This beer is ready to drink now. Beautiful golden lager with a nice malt intensity. Somewhere between a helles and marzen, maybe a bit more malty than a Vienna but not much in it. Could easily add another lb of either Munich or Vienna. Overall pretty pleased with it.

I was thinking of pouring a few 100ml samples and add 0.25ml, 0.5ml, 0.75ml, 1ml etc. Might do a triangle test on the final volume with a few friends

I pulled the trigger because it was only 7 quid and I can always use it for microbanking yeast. I will do some testing and report back.

Here is a photo for your pleasure

I broke one yesterday, 2322

You need to use a lot of weyerman smoked malt in a stout, last recipe I think I used 20% and I couldn't really taste it. I would probably use 40%. Alternatively use briess cherry wood malt. It's stronger so you can use less. I can't recommend an amount as I have never personally used it.

well chocolate spelt is basically cocoa, it has a sutble dark chocolate note and some coffee but it is very smooth. I used over 2lb in the batch i cocked up on and I think i will need to combine it with a little roast barley. By comparison pale chocolate is strong coffee, with a little cocoa.

So wine makers have been using this to improve mouthfeel so can it be used for beer? It supposedly smooths out the flavor and make the drink fuller. It can in large doses add sweetness but otherwise it's tasteless and odorless. You would need somewhere between 10mg/ml-20mg/ml, so that's...

thanks for the recipe hezagenius. Thanks JohnSand.

Looks fine to me

Surprisingly this has cleared up significantly once it went on the gas. I wonder if it was a temperature thing?

Now its finished it doesn't taste as bad, still too salty to drink though. I will dump, not a problem. This is what I am thinking based on research and previous batches including this failed one. 10lbs pale malt 3lbs 5oz of wheat malt 2lbs cararye 2lbs chocolate spelt 3 oz dingmans debittred...

so I brewed something up. It did not go well. The beer tastes awful, sour and almost effervescent (but not carbonated). Also kicking out a quite of sulfur. 3 Things that could have caused this 1) the deliberate stressing of the yeast, I think this is responsible for the sulfur 2)...

So reporting back on my chocolate stout. I dun goofed! tastes gross, either an infection or my deliberate stressing of the yeast as ruined the beer. I will be dumping it and rebrewing this week.

Recipe looks good, you might be able to go higher with the carafa II special because it is debittered. I just made a stout with 15% chocolate spelt so I feedback in the next couple of days and let you know how it tastes from the fermenter.

I like the challenge I will report back on my next lager using the chitosan.

Yeah, I get that but as I said I want a quicker turn around

I'm just going to put it on the gas an drink it hazey as I don't want to add more finings as each time there is an oxidation risk. However, I consulted briggs' regarding clarification. Interesting Isinglass is made up of collagen and gelatin, but it is the collagen that attracts yeast not the...