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Just had a thought, what's the maximum ratio for pale malt to adjunct for enzymic purposes? (Is LME diastatic?) Sorry, but I hardly use adjuncts or extract, so cannot comment on your recipe. Other experienced forum-ers will, undoubtedly. Just had the thought, that's all. YeastGardener.

oh well, it'll be a light beer ... :o but that's O.K. isn't it? Personally, I don't recommend adding even more sugar - it'll dry it, and 'thin' it even more. If it were mine, I'd accept it as it is, or mix it with a stronger (2nd) brew. Sugar as a main ingredient is to alter taste rather...

Hmm. Sounds OK (although I always give at least 90mins mashing, more normally 2-3hrs, but that is probably OTT). Also, check your sparging, did you 'over-water'? My wort usually tastes 'sweetish' because I like IPAs with little or no adjunct; but with your recipe you'll need to get to know...

At what temperature did you mash?

Is this the same as 'cornflakes' that my local brew shop used to sell? i.e. an adjunct. If so, it's quite acceptable according to your taste preferences. (Sounds like a good 'breakfast brew'?:) - morning drinking, that gets me thinking.:rockin:)

Not at all - it demonstrates that you love this hobby!:o :mug:

how did you know? waste not, want not.:D O.K.:off:

Yeah, and why not just drink the wort instead :eek:- to save even more time. (It's sweet enough.)

Hopefully, not a step closer to being a deceased one ... :o Take care there, it sounds dangerous. (That's partly why I prefer barrels with pressure-relief valves.) Anyway, you passed the initiation rite ...:rockin: YeastGardener.

There aint no taint on my autolysis, I assure you.:o

Great info; and do you mean 3 months in the primary alone? This makes me ask whether anybody has managed to get an autolysis taint in their primary? If so, how long had it been in there? YeastGardener.

Just wondering, how do you do that? (Should have said, I use plastic pail fermenters.)

I leave an hydrometer in the primary - to take a quick 'peek' now and again. As long as nothing has stuck to it, and it's been sterilized, I find it a great way to monitor the end of the primary stage. It has saved my brews several times from 'stuck' ferments. Hope it helps. YeastGardener.

Yeah, you just can't stop that enthusiasm for your first 'real' beer:) ... it was several batches before I started drinking 'yeast-free' beer!;) Now, I tend to brew in series: stops the temptation to try too early ... just.

Thanks Gnome, I take a bow to you ... and OH, is where the superior race go? Got to admit it, this forum is just great ... if it was in the UK, might have been worth joining a group. Yeah, and sorry for being off-topic. Back to you guys.

:off: Near Southampton. BTW, all of these homebrewtalk groups to join - is it a good idea? What's in it? :off:

... just in case you forgot what the bubbling looked like ...

... Mind you, I take pint samples all the time ... for research purposes...

Wow!, that's one pint gone ... and if that's a sample, what's the bulk quantity?:rockin: Like it.:D

Yeah, we really are 'TV nations' aren't we? There'll be a soap opera for 'armchair brewers', soon. :rolleyes: (BTW Have you taken any vids yet? - for the archive, of course.:D)