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The difference is the mash temp I think. Lower for lighter beers and therefore more fermentable and you will have a drier beer. You need a longer mash time to lower temp mashes to convert fully. For your beer I would mash between 150f and 154f.

I'd go for the full pound of oats. no harm in it.

i like to get the yeast going at the start of the brew day so by the time i pitch it it, it's at full krausen.

Good! Glad to hear it. I've just made a starter. fingers crossed.

last week i brewed an APA. I prepared a large jar of boiled water in order to wash and reuse the yeast. I put the boiling water in the jar, covered with clingfilm(saranwrap) and left outside to cool. Predictably, the clingfilm popped with the temp difference leaving a hole in the cover for about...

You could use 2oz to get the same bitterness but with lots of late hops you will get lots of hop flavor and aroma. Your choice.

Looks fine to me. Never used Carared so i can't comment but I'm assuming its a kind of crystal malt. I like the idea of starting the bittering at 45mins, I've been thinking of doing that myself.

I gave a friend a sample today and after seeing the look on his face i think it might have to go.:)

If its the same type of infection i have been struggling with time will only make it worse. putting it in cold might slow it down a bit but the damage has been done. The flavours of hoppy and sour are disgusting together.

Just to update. I used 1lb of black malt and 1/2 a pound each of chocolate and brown malt. i chucked in 5 or so different spiced about a half teaspoon each and some sticks of liquorice. I seems to have worked mostly in covering up scorched flavour. But... the resulting beer is pretty foul...

Ha! too late i'm afraid. Already fined; did nothing, but did make the beer cyrstal clear, might start using finings in all my beers. i think I'll steep some dark malt and add a load of spices and see what happens. won't cost much.

I guess the idea was to fight fire with fire. i thought maybe the best way to mask the flavour would be to incorperate it some how.

True

I have posted recently about my APA that tastes like someone has emptied an ash tray into it. It seems likely that scorching is the culprit as my heater elements are black with burnt wort. The batch before this one was a stout and i got to thinking maybe the roasty flavours covered up some...

Just boiled some water up in my boiler to check. It doesn't taste too bad. Maybe a hint of ashtray. My batch before this one was an oatmeal stout. I wonder if this covered up the scourched flavour(if that's what this is). So, could I save this batch by steeping some black and chocolate malt and...

****! I bet that's it. I have an electric element in my boiler and it has become quite crusted over. I can't get it off. Just brewed a batch with it yesterday. Nooooooooooo:mad:

Well I have had 3 infected brews out of the last 8. Which really sucks. And yes i'm sure they where infected. But this off flavour is quite different from my previous infected brews.

It was US-05. With this beer it's really full on. I just syhoned off in to another bucket with some finings to see if that will do anything and it not only tasted rough it also smelled strongly. It made me a bit nauseous. I'm starting to think more and more it might be infection. Also it has...

My APA has a really odd and strong tabacco taste to it. I didn't use anything particularly odd in it. But i did use some new green bullet hops at about 20g for bittering and another 20g plus 10g of saaz at 10mins. Does anybody know where this taste comes from? My best guess at the moment...

Good. Let us know how it works out.