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cool, i'll checkout the ratios on promash in the morning :@> woofwoof

I heard that if you add a very small amount of black patent (2 ounces) then it gives the batch a distinctive red hue. Ive not tried this myself yet but it might be something I that I will experiment with.

Im in disagreement wiht you on that. For me, clarity is a massive issue. Part of the reason for me continuing with this hobby is that I have had crystal clear batches in the past. However everytime I get a cloudy batch it seriously annoys me, leading me to drink less beer and to turn to other...

Are u kidding, I hate drinking beer that has a 'haze'.

Im not too keen on honey in ale. I tried it once but it was not that impressive.

The guy starting the thread is a troll. This brew would taste like black death.

1 lb black patent? Are you out of your mind!

Really, my current batch is hazy because of the cooked rice i added to the mash. When I used oats before (250g "Ready Break" cereal) it worked out good. If this batch works out cloudy im gonna be pissed.

Did the following today: 3kg Pale 250g Crystal 500g Supermarket Whole Oats Mashed at 62C for 90-120 minutes with enough water to submerge the grains. Sparged with enough hot water to fill vessel. Used 2 Oz of Fuggles in the boil. Used Muntons Gold yeast sachet after heat transfer. How will...

Alright the temperature would have been hotter than that but the taste is so awful that I am lead to the conclusion that the batch must have been spoilt.

My beer recipe was very simple: 3kg Pale 250g Crystal 125g Black Patent I have a giant kettle type of thermostatically controlled boiler. Adding the grains directly to the kettle causes scorching just like I suspected would happen. I dont think i'll be using black patent again after...

It actually looks and smells just fine. But the taste, well it is difficult to describe since just saying that it tastes "bad" isnt all that descriptive. But a real sour tangy flavor is quite accurate.

I was just wondering how you can tell if a batch has been spoilt. I had doubts about a brew recently when I could only get the boil up to 65C because of a problem with the equipment. The beer tastes bad but I dont know if it because I used 125g black patent or if it is due to other bacteria than...

When I used corn it my beer it was a small amount. I was ordering through a commercial supplier and the idea of 'flaked maize' seemed interesting enough at the time. It was ok but I dont have much of a desire to repeat it. There was certainly nothing wrong with it. I think I might experiment...

I was not talking about the smell of the beer. I meant once the beer has been decanted, the large volumes of yeast that are left at the bottom of the fermenter.

Well it smells like methane. But yeah a bad foul smell, like excrement.

I just racked a mild brown off into my keg after sitting in the primary for 12 days. At the bottom of the fermenter looked like a cow pat and smelt like one too. The yeast rarely has an offensive smell after shorter periods in the primary eg 7 days. The yeast really packed together well though...

Hey guys im going for an interview at a brewery in London on Wednesday. I have had a string of rejections/no replys in the last few months but Ireally like the prosect of the job I am going to. Being a AG homebrewer I feel like there are people in this forum that would envy a chance to do work...

It is quite wrong to think that dried yeasts specifically intended for homebrewers are sub-standard. It is true that they would likely get rejected by commercial brewery's but for 5 gallon batches it the results are fine. If I had to place a wager, I would bet that the quality of the hops you...

Yeah what you have written down looks simple enough. You wont get a hard time if all you are doing is getting you malt extract out of tins.