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  1. K

    FG for my IPA still far to high...

    Thanks a ton for your post! Have heard aerating was important but never knew it was THAT important. I normally do pour the wort from a height, but I think your whisk trick sounds the go! Since the wort is cooled when aerating and yeast isn't picted, is there no risk of getting wild...
  2. K

    FG for my IPA still far to high...

    Do any of the experienced brewers have any ideas? Am gonna have to use another yeast of corn sugar next brew....
  3. K

    FG for my IPA still far to high...

    What are yeast nutrients? And no I don't think I used any, but did rehydrate the yeast. I aerated by stirring after pitching yeast and vigoriously pouring water into the brew after the wort was put in.
  4. K

    FG for my IPA still far to high...

    Hi, For some reason my last few homebrews have been 5-6 points too high for the FG. A Porter I did OG: 1062 but FG: 1021. BeerSmith said FG 1016. A Brown OG: 1044 but FG 1016. BeerSmith said FG 1014.(This one wasn't too bad) And one this IPA that I still have brewing, OG: 1061 but FG...
  5. K

    IPA Recipe Help

    Any thoughts? Is 46 IBU's about right for this beer? I slightly changed the hop amounts as the Southern Cross was 14.8 IBU's, and the Hallertauer was 6.1 IBU's. Are the hop times ok though?
  6. K

    IPA Recipe Help

    OK, Im gonna bite the bullet and go ALL-MALT. What do you think of this recipe? Is a pretty bitter IPA, I have increased volume also. (more beer and less cost!). Type: Extract Date: 17/08/2008 Batch Size: 7.13 gal Boil Size: 2.51 gal Boil Time: 60 min Ingredients Amount Item Type % or...
  7. K

    IPA Recipe Help

    I used dry yeast - it was rehydrated 45min before pitched. Started bubbling and fermenting pretty fast so I think it was aerated enough... Unless there is a lot of unfermentables in the LME?
  8. K

    IPA Recipe Help

    Thanks for your help. I have got quite a bit of the crystal/caramal grain. Also chocolate grain but probably not for IPA? How much crystal should I use? And is there a point where there is no real benefit using more? Thanks
  9. K

    IPA Recipe Help

    Hi, Im thinking of brewing an IPA. Firstly though I wanna work out the fermentables needed to get OG to 1056-1075. - American IPA from BrewSmith. It seems straight forward working if out, but I can only buy LME in cans (no DME and too exp). Also, Im having trouble with my last 2 brews...
  10. K

    Pellet Hops - Boil Timetable

    Thanks for that, makes it easier to see now. I didn't think of a middle "flavour" secton. Would using a small amount of a 12% hop at 30min work? Or is that still the aroma hops job?
  11. K

    Lager ferment question.

    I find that lagers do bubble slower then ales though. The temp is normally quite a bit cooler then ales so it ferments slower. Most of my ales are done in a week, lagers can take 2weeks +. Since your airlock was working after 12hours I wouldn't worry at all.
  12. K

    Pellet Hops - Boil Timetable

    Hi, Iv used pallet hops a number of times, but still don't REALLY know what times are best to use them in the boil. I usually base it on others recipes. Obviously the beer style is going to determine the hop timetable to a degree. For a bittering hop, say 10% AA or more, they are...
  13. K

    Abbey Dubbel's - Easy to brew?

    Hmmmm... My girlfriend getting a lil tired of my beer getting all the attention!! What shud i do??
  14. K

    Poll: How do you determine how long in secondary?

    So it seems no one ages overly long? Is there any REAL benefit is leaving a med gravity (say 1055 OG and lower) beer for more then 5-6 weeks secondary? Would a beer thats 3weeks primary, 6weeks secondary, 6weeks bottle taste better or... One that is 2weeks primary, 2 weeks secondary...
  15. K

    Poll: How do you determine how long in secondary?

    Just wondering how everyone here determinds how long they leave their ALES in Secondary for? I know many people don't use a secondary for ales. Is it purely how patient you are? Or when you need the secondary for another beer? Or the style? How dark the beer is? If you were in no hurry...
  16. K

    Extract bewing - use corn sugar as well?

    The book even said to use brown sugar for some styles. Kinda weird. "Use dark brown sugar for dark beers, raw sugar for bitters and so on..." I think I'll stick to malt for now. Perhaps try different yeasts.
  17. K

    Extract bewing - use corn sugar as well?

    Yeah ok that was me doing a quick calculation between grams and pounds ... :drunk: The books extract recipes have 250g-500g or sugar in them as well as malt extract. I was trying to convert to pounds for the american following on here ;) Book is "The Complete Guide to Beer & Brewing" by...
  18. K

    Extract bewing - use corn sugar as well?

    I see your in CHCH too, where do you go? I normally go to Your Shout or that place on Linclon Rd and there is only dry yeast?
  19. K

    Extract bewing - use corn sugar as well?

    Oh was that part of the All Blacks Haka? It looks different written down! Only know a few maori words :-) Gonna be good watching the All Blacks thrash Aussie this weekend never the less :rockin: :rockin: :rockin: Yeah I was told by someone else here to use light extract instead of the dark one...
  20. K

    Extract bewing - use corn sugar as well?

    Thanks for that post. Yes yeast selection very poor in NZ. We have most of the safale/saflager types however. OK maybe won't add sugar... hopefully still strong enough alc with good fermentation. With the other batch, here is a brief summary... Plastic Coopers fermentater. In semi dark...
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