homebrewandbeer.com

Did a Blackberry wheat beer a while back. Receipe at http://www.homebrewandbeer.com/forum/vi ... a&start=20

Was a good beer for summer.

Before I had my large boiler I used a cheap and cheerful 19L pot and split my boils into 2 lots. I began spliting the boils into equal parts, with equal amounts of hops in each, but the time to boil, cool, strain the hops out etc and then have to do the whole process again got on my nerves. With ...

I completely missed the oats. Don't add the oats unless you want to add ale malt as suggested above.

I just dont get why a brewer would go to all that effort (sic) to brew a beer and then deliberately cause an unwanted chemical reaction to occur that adds an unpleasant taste and aroma to it.

Dr. I'm disappointed you made this comment. What about many Belgium beers that deliberately let wild ...

Brew gurus , just want to run this recipe by you .
1 x Coopers Stout tin
100gm crystal malt steeped for 30 min .
100gm choc malt steeped for 30 min .
100gm oats steeped for 30 min .
25gm Goldings hops 30 minute boil .
10gm fuggles added last 5 minutes of the boil .
1kg DDME .
10ml liquorice extract ...

When I first started Kit and Kilo I made a rule that I would wait at least 3 months before drinking a batch as I found after 3 months the beers were loads better. I kept a stock pile and kept up a good rotation enabling me to do so. 8) I am no longer so disciplined :roll: and am making All Grain so ...

What did the instructions tell you to do? There are many different instructions out there.

Edit: If you have condensation on the lid of the fermenter and if you look at the bottom and there is a white layer (yeast) then all is fine and the yeast is taking it's own time which it often does. Don't ...

To get an aprx 40 pts gravity for a 10L batch you would need about 1200gm of Light dried malt. So you firstly need to decide what you want your OG to be? So that means if you want an OG around the 1050 mark from your original 1030,(adding 20 points) then you need to add about 600gm of dried malt ...

I concur with Chris. There is probably alot of sleepy yeast or there aren't enough yeast cells in the bottle and they need help as suggested by Chris.

My views are that you should get more bottles. The extra cost can be zero and more bottles means you can stock up and keep the rotation going as you drink the more mature beers. Make lagers in winter for the lower temps and keep for the summer, wheat beers and ales in spring, ready for the summer ...

On my first homebrew. Have followed everything to the letter. Drawn off a sample today (day 7) but the beer is still hazey even though I have added finnings to the wort 2 days ago. Should I leave for another 24 hrs or should it settle in the bottle.

The starter kit came with a corona style beer ...

Chris, your receipe sounds spot on. I only have an AG receipe for Maibock. Has only Pils(4.25kg) and dark Munich malt(2.6kg) with single decoction. Similar hops to yours too. Hope it tastes good

I swap mine from the BBQ to my AG set up on a needs basis, but it lasts between 6 months to a year depending on how many brews or bbq's I have. I'd guess that 9kg would get me through 8 brews, but I've never measured it so I could be way off. I'd get the 9kg anyway though so as to have a spare for ...

I disagree that you have probably oxidised your brew. If it had been brewing for 6 days, then stopped bubbly then it had been pushing all the oxygen out of the top of the fermenter and was full of mostly CO2 when you 'rolled it vigourously' so I doubt you put any oxygen in it. What happened when you ...

Yeah, definately sounds like it. I would suggest if you want to get some better flavour out of your brew to leave it for 2 weeks to mature and settle. This will get rid of a lot of those off flavours commonly associated with home brews. Thats 3 weeks in total from when you began the brew. If you can ...

Oh ye of little faith.

My bad Porn is a better name though

Porn,

Read this post to learn more about finings http://www.homebrewandbeer.com/forum/vi ... f=2&t=8035

1. Your last brew. What sort of infection? Describe the taste etc.. how do you know you got an infection?
2. Leaving the brew in the fermenter is not a problem for a number of weeks as long as the temp is normal (below 25C) and you have sanitized everything prior to brewing, which brings me back to ...

More interested in sterilisation than sanitisation for just these bottles (which may have had an acetobacter infection in them).

Can we PLEASE stop calling it sterilisation!

You are sanitising the bottles. Dogger would have a fit! :)

Chris, I think Andbrew knows the difference and makes the ...