Having a couple of pints of my latest effort a brew Adelaide golden ale all grain recipe pack brewed with a Trappist yeast. Awesome.
Also check that your hydrometer is correct, if you are using a Belgian yeast I'd be surprised if it stops at 1020. Some Belgian yeast strains...
I like the simplicity of drawing up a recipe from anything I can think of and sending it through to BB or BA. I love the convenience of click and...
Good tip, cheers.
Neither yeast will have a problem at either temp IMHO. I haven't tried the dry yeast, but 3711 ferments really cleanly up until at least 30 if...
And change your carbon filter, don't rely on an old one to clear up your water. I had a subtle persistent medicinal note in all my beera until I...
See how it tastes when its done. It's doubtful to cause problems. A lot of brewers have come around to the position that water adjustment by salt...
Seems like a lot of caso4, not knowing anything about your water.
I read your recent blog post about it then reread the decoction section in Brewing Better Beer and of course you are dead right. in fact it sounds...
I can see the atraction for the chance to get some nice complex flavours, but its too much of a fiddly sticky mess for my preferences, give me...
put down a brew yesterday. A bit of a drama when I let the strike water get too hot, mixed with some cold in the tun and ended up UNDERshooting...
OCAU geek grog Yeast Culture for Homebrewing Hi folks, I've been reading lots of articles on yeast lately, from BYO and Zymurgy magazine....
Dude that sounds tasty! Marris Otter is great in an IPA, a really deep malt flavour just from the base malt even with no specialty malts. A...
Had a successful brewday today. 27L mash with 6kg ale malt mashed at 64 for 30 minutes, drained 20L of 1050 to the kettle boiled with lots of...
Seems ok to me. Only thing missing is some hops. How about dry-hopping in secondary fermenter?
Well I covered all bases, some stored under water at room temp, some in glycerine in the fridge and in the freezer. It will be interesting to see...
Brewed again last week, same recipe and method with a few tweaks, salts added to the brewwater, crystal quantities halved, both batches chilled...
I suspect what you are tasting is mostly related to yeast. A general murkiness in many homebrews is evident from lots of yeast IMHO, and sometiems...
True, its starting by being a Fermenter, rather than a Brewer.
Amazing how quickly beer disappears at this time of year. Brewed 3 double batches in the last 7 weeks!
