Search results

Thanks for all the replys guys. So far I’ve come up with this.. 90 min boil 89% Marris otter (TF) 10% dark crystal (120) (crisp) 1% roasted barley (610) (crisp) 0.5oz First Gold (90 min First wort hop) 0.5oz EKG (10min) 0.5oz EKG (5min) 0.5oz cascade (0 mins) WLP002 This gives me a est abv of...

You mean to hit that dark red colour? But yeah you are right, it does have that british silkyness, probably better off keeping the grain bill british. Yeah i think a mix of a darker and a medium crystal with some barley could get me too that level of red. Maybe 120/40L mix?

Hi guys, I will soon be attempting my first ever self made clone and thought rather than attempt it all on my own, I’d call upon you lovely brewers to help me out! My mrs father loves this beer and has put me up to the challenge of cloning it, so the stakes are high. The beer in question is...

Yeah like gunhaus said, I would wait another 2/3 weeks and forget about it, maybe it will clear up. No idea what would cause that though, unless you had a large amount of wheat or something in your grain bill. If the beer still hasnt cleared by that time, give it a week long cold crash and try...

I have room for about 20 ish bottles in the fridge, however, I'd need to dedicate some of that space to beer that are ready to drink. I might just leave it until I get a kegging system set up.

Would probably be using WLP029 the kolsch yeast, i think its that anyway. I wont be using any though if it requires lagering? Cant afford to have my ferm chamber taken up for a few months.

Hi guys, Thinking about brewing this soon. Quick question, I know a lot of people lager their kolsch’s. Does this recipe call for a lagering period? My ferm chamber only has room for one FV so I dont really want it taken up for a month or so whilst its lagering (I like to have a new brew in it...

+1 Theres a time and a place for clarity and hazyness, but thats all part of the fun of brewing. Learning the different styles, and controlling these factors of your beer to match said styles :D

Hmm well if we were to narrow it down, the first culprit would probably be chlorine. Are you taking measures to remove chlorines before brewing? Second I would add would be yeast health, are you pitching adequate amounts of yeast, I see you’re using dry yeast, some higher gravity beers may...

Dropping yeast out of the beer will benefit the light, crips style beers like lagers, blondes and even some pales. All in all, with many styles the difference in taste between a clear and a cloudy beer will be minimal. The reason I like to clear my beer is many people taste with their eyes...

My choc stout, delicious

Thanks guys, appreciate the help!

Ok so numbers dont exactly have to be dead on. Good to know the bicarbonate doesn’t matter as much as thats the one im having trouble with. A couple other things while you’re here. I had someone tell me to use the yellow bitter profile, but i don’t have it for some reason? Ive seem other people...

Hi all, So as I've gotten through batches of beer, I've looked to improve on my beer every time. First jumping into all grain, then cooling in 10 mins, then ferm temp control, then extra effort in clarifying my beer. So now my next move is water! For my next batch and batches from then on, I...

5 gals of nut brown ale and 5 gals of mystics raging red. Can't wait to drink the both of em!

It was my understanding that you are to input the fermentation temp so that the software can gauge how much co2 was created to start with? Even though I will be bottling at cold crash temps, the bottles will be stored in boxes in a room at 72F for 3 weeks. Therefore surely once the bottles temps...

But anyways... I’m pretty confident that wether you cold crash or not, fermentation tempature should be input into the priming calculator, not the temp of the beer at bottling. So all im really anxious about now is still just the oxidisation thing.. I guess I just give it a go and if my beer...

Yes this is what I would do, however, people have also said to me that if I cold crash the beer to say 34F wnd then bottle at 34F then I need to put 34F into beersmith to calculate sugar amount. However, I can’t see why I would do that as in the short cold crash, the beer wouldnt absorb the same...

Yes, this is exactly the way I’ve considered appropriate. To me, the 1-2 days that I would cold crash would not be long enough for the headspace co2 to fully enter the beer. Not enough co2 to account for the amount of sugar differnce given by beersmith when changing the temp down to 34F. That...

It’s always been my understanding that unless you are cold crashing for a significant length of time, for instance say 2 weeks, you are better off using the temperature that the beer was fermented at. Apparently this is the case as in a short cold crash 1-3 days, not enough co2 reaches...