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Looking to sort this one out on the weekend, but I'm wondering if 500g of quick oats might add a bit to it, what do you reckon?
21L
4000 grams Maris Otter Malt (Thomas Fawcetts Floor Malted)
340 grams Barley Flaked (Bairds)
220 grams Crystal Malt Dark (Thomas Fawcett)
50 grams Chocolate Malt Pale ...

Double batch of house mid PA
42 L
6.0 kg BB Pale malt
0.6 kg pale wheat
0.1kg med crystal
Mash for 60 min @ 69degC
No mash out
Double batch sparge
28g Northern Brewer @ 60 mins
20g Cascade @ 10 mins
20g Amarillo @ 10 mins
1 x Whirlfloc tab
2 tsp yeast nutrient
No chill
Ferment @ 18 degC with Wyeast ...

This is our 2-4 day setup for the six of us. Any longer trips tend to involve a second vehicle , second quad and boat. We are swags, skeeterdomes and tarp type folks, have a big mother tent and hate it...I find it too restricting ( and hot ) on where you can pull up in our local country. Most of the ...

Last one was my first attempt at a fake lager ( and first rice in the mash attempt ):
3500g Wey pils
300g Wey wheat
1000g cooked rice

Mashed @ 63 for 60mins
Simcoe for bittering
Cascade and Amarillo @ 10 mins to about 28 IBU's
No chill
Will ferment with US05 @ 16degC

Smells the business, should ...

Hi Elec

My first simple all-juice cider. Exceeds expectations. Don't know if its even worth carbonating it, its more than acceptable straight from the fermenter after 2 days cc. Next round will have a bottle of Nudie in the mix to add a bit.

regards

All juice cider sounds super tasty, any ...

Golden Rye
21L
2900gm Wey Pilsner
900gm Wey Rye malt
900gm Wey Munich 1
300gm Wey Caramunich 1
Mashed @ 67degC for 60mins
Single batch sparge
No mash out
20 gm Magnum @ 60 mins
15 gm Amarillo @ 10 mins
15 gm Amarillo @ 5 mins
30 odd IBU
No Chill
Will use US05 @ 18 degC

Smells so guud

Regards

Working my way through a keg of Berri juice cider atm, better than expected,it is. Just added some boiled yeast nutrient and Wyeast and sat it at 18 degc for 14 days followed by a 2 day cc. Current one fermenting has a bottle of Nudie juice and some pear juice thrown in for some variation. Even in ...

Reason why I'm going the fake lager road and using US05 @ 16 is so I can still use fermenter fridge space for something other than a lager. My fridge holds 2 fermenters, so while the Risa Riso is on the go, I slid a all juice cider in there to use the space. I did a side-by-side comparison with my ...

I'm trying to make a light bodied fake larger, and using rice or polenta as part of the grist should help. I'm told you can get the same result by using 100% Pilsner malt, but I was keen to play silly buggers with the rice.
BribieG is the Adjunct Overlord 8) , the man to explain the finer points of ...

Would like to buy a bridge, Bribie? I can arrange one at the right price. You seem the likely type of purchaser......


Merry Christmas , bud. Have a great day.

My first simple all-juice cider. Exceeds expectations. Don't know if its even worth carbonating it, its more than acceptable straight from the fermenter after 2 days cc. Next round will have a bottle of Nudie in the mix to add a bit.

regards

Last one was my first attempt at a fake lager ( and first rice in the mash attempt ):
3500g Wey pils
300g Wey wheat
1000g cooked rice

Mashed @ 63 for 60mins
Simcoe for bittering
Cascade and Amarillo @ 10 mins to about 28 IBU's
No chill
Will ferment with US05 @ 16degC

Smells the business, should be ...

Drunkpaul, have a look at Homedistiller .org. More info you will never find.

So that's why my pill press never arrived :evil:
A good cheap 1.5L jar is a V8 glass bottle, but don't use the tin lid as that can't be properly sanitised. The fruit variety isn't too bad but I couldn't imagine the horror of having to drink 1.5L of carrot and beetroot juice :shock:

Mixed with ...

Stolen from one of the good doctors recipes:
2.0 kg Pilsner
0.60 kg Munich
I 0.60 kg Wheat Malt
0.30 kg Carared
0.10 kg Chocolate Malt
20.00 gm Amarillo 60min
20.00 gm Nelson Sauvin 20 min
20.00 gm Cascade 20 min
0.50 items Whirlfloc Tablet

Mashed at 66 degC
Batch Sparge
Ferment with US05 ...

Couple of things I've read/learned/worked out, Bribie. 65% ( 130 proof) seems to be the magic number for both colour and flavour extraction, and a few new chips or staves for 6 months works better than a heap for a short time, where you can risk unwanted "wood" flavours. I use oak strips , jigsawed ...

Doc, what style do you use it for? I have some fresh American White oak planks that I use for my other alcohol creations. Do you need much of the stuff? I oak my white dog for 3-4 months to get decent colour and flavour, would it be similar for beer?

regards

Fermented my house mid with US-05 at 15-16degC , a definite crisper taste than at 18. Used no finings, just an extended CC (5days) before carbonation, and came out clear as. Will use this combo more often, me thinks.

regards

Thanks for the heads up Trizza, it seems like a versatile yeast. Will give it a run in some different styles and do a glass by glass comparison.

Regards

G'day elec,
Are you using a smackpack or is it recultured? I used some, a while ago, that was just past the best by date and it took quite a while to ferment. It turned out quite nice, but I think the flavour profile would have been much better and truer to style had it been younger....which I ...