Search results

Well, I brewed this a few weeks ago and put it into a corny last weekend. the gravity was 1.010 which is lower than designed, I think low temperatures during mash created more fermentables than expected. the beer aroma is a citrusy/grapey with some maltiness. The taste is very clean and fresh...

Well, I brewed this on Saturday and It seemed to go mostly well *appart from my electric element cutting out as i was heating up to boil but i fixed that and no problems after. One problem though was i got about 65% efficiency which is the worst I've had to date. My mash temp was one degree...

Same here, anyone who's built their own PC will probably have some thermal compound left over, I too used Arctic silver which usually would be overkill for an SSR

Yup, you've got it right.

I can't find these anywhere in Europe at anything like a reasonable price. Does anyone have any suggestions? I live in Sweden but have family in the UK so can buy there too. Failing that, it's a long shot but is there someone in the US who can send me some (i'll pay of course)

Yeah i'm going for a light amber colour. I'ce removed the chocolate from the recipe, it was such a small quantity anyway. I've also switched the 100 EBC crystal for 150 EBC and reduced it to 7.5% with the pale malt being 92.5%. The colour is a couple of points lighter now but that's...

batch size of 23L (about 5 imperial galons, enough for a cornie plus some bottled to keep longer) for what reason would you say to scale the crystal back? I put it at that much to keep some sweetness, would it be better to switch the crystal to a darker variety so that the colour can be kept or...

I've just created my first recipe using beer smith, I have previously used Brewmate but was drawn to Beersmith's nicer interface, tools, inventory etc.. My recipe is a first for me on quite a few levels, It will be the first time I use any non-british hops, the first time I use a beersmith...

but if oxygen can get in, then surely other potential nasties can get in. I should guess the seal of tin foil is still adequite enough to not allow any significant amounts of oxygen in but not adequite enough for maintaining a sterile environment. I get that the point of using the stir bar...

wouly you ferment your brew with tin foil as your seal? if we go to such great lengths to ensure everything is correctly sanitised, surely the same care should be taken with starters? I popped into the only homebrew shop in my city and was supprised to find something which will do the job...

I just got my first 2L conical flask in the post yesterday. the thing is much bigger than I had expected! I was counting on using a bored rubber bung which I already use with my fermenter barrel but the neck of the flask is far too wide for it (the opening is 45mm in diameter) I have found a...

My first few AG brews I batch sparged. Intrigue and the desire to hit greater efficiency led me to try fly sparging pretty quickly. I don't use a sparge arm, my mash tun is a double bucket setup so my grain forms pretty deep so just putting the hose from my boiler straight into the tun and rest...

Hi Folks, I've been using my king keg for a few years now in the same configuration as I bought it. It came with the pin valve for using 8g disposable cartridges. Now i'm brewing more often I thought i'd switch to a larger Co2 source. I had orriginally though about the hambleton bard...

Thanks, anyone with any ideas regarding the grains?

Electronic engineer by degree but i've just found myself in embedded software development.

Hi Folks. I las brewed about 9 months ago. I took a break as I moved country and for most of the time, have been unemployed so havent really had the spare cash to brew. I'm now preparing for my first brew of the year and have taken my ingredients out of storage. For most of the time the...

i've read so many conflicting recommendations re: starters for dry yeasts, some say sprinkle it in as it is, some say just re-shydrate and pitch, some say make a starter. Also, where does 200 billion come from? the datasheet from danstar says 5 billion? If it does turn out that it ends up at...

Hi all, On sunday we brewed our new smoked porter recipe Recipe Here./. We used Danstar nottingham yeast, we prepared a starter about 18 hours before pitiching to our wort. The yeast was pitched to the wort and started fermenting quite quickly. A day into fermentation and it's bubbling...

Thank you very much chaps! That's just the information I needed. Paul

Hey Folks. I'm planning a new recipe and had to contact a maltster to get some data which they haven't published about one of their malts. They have provided me with the following information. What i'm struggling to figure out is the extract potential of the grain. I guess i want to be...