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Thanks iBrewR. I was taking the 120°L from the beersmith blog. Seems MO is typically in the 50-70°L from what I've subsequently read... (I think that the Crisp number is a minimum). However after all the useful input from you guys I've toned down the crystal and oats added the MO and my...

I'm waiting on a response from my LHBS on the diastatic power of the Munich II. If it is 20-25 °L could I look to go half and half with Maris Otter (120°L) ?

Thanks Yooper (yet again). But your answer got me thinking about my next brew, a American Brown that I'm spicing up for Christmas. Grain bill looks like this: Belgian Biscuit 8% CaraAroma 8% Toasted Oats 6% Munich II 31% Amber LME 47% It's going to be a malty/biscuity affair, and...

After asking the question I found this nice article "How Long Should You Mash?" "... In a single infusion mash, your goal is dissolve the starch granules from the malted barley, and allow the amylase enzymes to degrade the starch into simple sugars. The amount of time this takes depends on your...

Thanks for all the responses... HBT and you guys are fantastic!

Cheers guys. It is good to know that I can start my brew day with a quick clean of the essentials, get the mash mashing, and start my cleaning and prep for the boil whilst that's going on, without too much stress. Good to know!

So my brewing is improving and the evolution toward AG is moving ahead smoothly. Next brew day is Friday and I'm moving from steep, to doing my first proper partial mash, with a cooler as mash tun. I'm pretty sure on all my processes, but am wondering if there is a margin of error in the 60...

Drafted these up... Hopefully the brew merits a label. I'm really pleased with how these turned out. Brew day next week, and then we'll see...

Found this boil time calculator previously. http://www.phpdoc.info/brew/boilcalc.html you can set the beginning and end temps, and the wattage of the burner.

Would this be a good candidate for a Festive beer? I was thinking of a "Winter Biscuit Brown", and adding cinnamon, ginger and Vanilla at the end of the boil.

So the guy at who made the recipe seems pretty adamant "DME has a lot more solubles than the grain. If I calculate 0.75 x 750 grms and add 2.5 kg, that yields 3.0625 kg Divided by 19.5 litres makes 157 grms per liter. Given the fact, that the short mash and the not so efficent lautering...

Thanks You are confirming what I was thinking. No there was nothing missing from the kit, i was thinking of changing the boil volume and hop schedule (I prefer my AIPA's up in the low 60IBU) that's why I'm seeing these weird issues in the recipe. Glad I wasn't left scratching my head when...

So I've followed a few recipes in the past and even made my own simple Hefe recipe, with some success. But now I have inherited a "Partial Mash" kit (who's going to say no to a freebie) with recipe instructions for the boil that just look wrong to me... But maybe it's me. To make 19.5l (5gal)...

I have to disagree with Shawn_Brewin (sorry), I have suffered from a stalled fermentation after transferring after 7 days. If you *have* to transfer, then I'd wait till it's done. But I would also consider adding the fruit to the primary rather than transferring to secondary (it depends on the...

I had an extract IPA get stuck at 1.022 (from 1.065 OG)... After a few days of moving it around to warmer spots ...it bubbled as yours has been doing, but it stayed at 1.022. Left it for 3 more days, primed and bottled it... It's not bad at all. Rdwhahb!

Thanks m00ps. I guess I'll start starting then ;) Found this, and it looks dead simple http://homebrewacademy.com/how-to-make-a-yeast-starter

Hi, I'm inheriting an IPA kit off of a friend who's decided he's not got time to make 20l of beer. It's an extract kit, with hops and steeping grains under vacuum.. My only concern is he says it has one pack of Wyeast 1203 for the 20l (near enough 5gallons) and it's marked March 2015. What to...

To me it's lychee, to others it's more tropical fruit...

It's the combo of Simcoe and Saf S-23 (@ 17C) that generates some esters and so a fruity & citrusy nose.

I asked.... And now I know