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I am about to embark on brewing some chestnut beers for my gluten allergic cousin so quite interested in the outcome of your experiment. A couple of questions I have is do you know roughly SRM of the chestnuts (just a rough guess is fine) and also what the potential SG and finishing gravity...

I am thinking about doing a lager but substituting some of the base malt for smoked malt, the recipe called for 4.2KG pilsener malt but might use 3.2KG and 1KG of smoked malt, would that make much of an impact on the taste or would the smoked flavour be pretty hard to pick?

sounds like I just need to do more brewing and test these things out, I must tell the wife of these findings so that she understands that a lot more ber needs to be made, cheers for the help guys

its a beer smith recipe and it does say 0 minutes for the hop addition so hopefully I have the right end of the stick, I may have to do two batches and try both and see which works better, but I don like the idea of just leaving them in through cooling

good point, I hadn't thought of that, as I have always used a hop bag so I don't block up my plate chiller, from now on I will leave them in for the full chill, Thanks

I have just done my 10th all grain brew and still not 100% sure on hops, I was looking at a recipe that had adding hops at flame out, how long do you leave them in the kettle for them to add anything to the brew, and also after flame out how long should I leave my hop bag in the wort, I have...

Many thanks, I will head to the brew store tomorrow and see if I can get the ingredients and give that one a go, I have been shying off a bit as none of the brew stores where I live are really into all grain brewing so reading as much as I can so I don't destroy a perfectly good beer, cheers

excellent thread, I like easy cheers for that

Hello, I am going to move away from doing kit beers and have a crack at all grain brewing, does anyone have an easy starter brew recipe for a grolsch or heineken type brew that I can cut my teeth on? cheers

I will give the fermenter a hit and a good sanitize with the items you have suggested, I love beer too much to give up, Thanks for all your help cheers Hamish

the fermenter is plastic, it has only has about 6 brews through it, I am thinking about stealing my wifes glass wine carboy though

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I am pretty careful after it happened to me last time as I had to throw 40 litres of beer out as it just got more and more bitter, I tried to recover the fermenter on the first failure last time but the infection remained, it is looking like Pellicle from images I have since searched so my...

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I am using a chlorinated cleaner with boiling water and to sterilise I am using sodium metabisulphate, the picture I have added is about 5 days after clearing. thanks

Hello, I have had a brew go bad it was just a kit beer with some orange zest and coriander, I let it ferment out on a heat pad at about 24 degrees celcius, once done I added clearing to it and turned the heat off, a day after I turned the heat pad off a grey film appeared on the surface of...