homebrewandbeer.com

G'day all,
Thought I'd drop a line or two and share a beer recipe I brewed last week. I've really enjoyed the malt flavour profile of your typical english brown ale (read Newcastle etc etc). But I also enjoy the bold fresh flavours of American Hops. On my last trip to the US, I encountered some ...

I've done a pils with 200g of 3.6% Tettnanger flowers at 15 mins....it tasted great!

Cheers,
TL

Congrats Rotten - it isn't easy to make a balanced IPA with only base malt. Mash temp is pretty important when you're doing a base malt only beer - admittedly MO is an excellent choice, but having made a 100% MO mild the other day, they are a touch light on in colour and the hops can easily ...

G'day Planner,
I'll happily stand corrected, but I don't think one type of connect is necessarily better than the other. I believe it's a case of economics - if you had pin and ball lock connects then you'd have to manage the logistics of which keg and beer / gas line connects you'd have to use.
For ...

drsmurto wrote:You have 3 vessels.

An urn (HLT), an esky (mashtun) and a keg (kettle). Same setup as me.

No point denying it, you are a 3V brewer now.

Aaaaah, I see....!
The ex techo in me was wondering how the hell you could brew anything with only 3 volts!!

Cheers,
TL

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 ...

drsmurto wrote:I know several brewers who rack, gelatine, polyclar, filter and bottle condition...

14 degrees is in the upper band of ok for S-23 and for the moment, I'll have to assume that the yeast isn't too old or stale (which can be a prime culprit behind diacetyl generation).

But you have given me another important clue - a quick primary ferment. If the ferment is now pretty much dormant ...

Thanks for all the help guys.
I brewed it with 7l in the end. Got my strike temp perfect. Used a 20l bucket wrapped in a windscreen shield (reversed), this held the temp to within 1c over the 45 mins. The sparged, but my sparging went very quickly, I need to work a better flow control, probably was ...

Thanks Hirns - I plan on brewing another batch in 7 days - repitching onto the yeast cake - I only used 10g of US-05 for this batch so the next brew should kick off like a freight train without too much of an overpitch risk...The 15C ferment is slow but steady and I won't expect much in the way of ...

G'day all,
After a bit more experimenting, I've made some changes to my house SNPA recipe and after making a batch yesterday, that IMHO turned out pretty damn good, I thought I'd share it...

(All calcs from Promash)
Batch Size: 22L
OG: 1.050 (83% extraction efficiency)
FG: 1.012
IBU: 47.9
EBC: 14.4 ...

+1 on the Superautomatica - never had a failed seal and they're excellent if all your bottles are the same height - and kegging is financially out of reach at the moment.

Cheers,
TL

Lid off is the go - especially when you want to drive out the DMS from lager malts.

Cheers,
TL

Hello TL.
Great thread, i understand a lot more now and it actually doesn't seem that hard. One (silly) question though. Early in the thread you mention we should get 4-5 litres of liquor in one pot after sparging, add half hop bill, then do a 4 ltr boil for example in another pot for extract, rest ...

G'day Matt - get into it and you won't look back. I have a cylindrical mashtun and I use a domed false bottom like the ones at the bottom of beerbelly's webpage: http://www.beerbelly.com.au/mashequip.html

Grainbed depth is important if you're fly sparging but as mentioned before, it looks like you ...

I have a mate who works at the local German Club... 8)
He regularly takes home "staffies" and insists that I drink his german beers when I visit - it's a chore but I force myself!! Anyway, he saves all of the swingtop pils bottles and other 500ml bottles and gives them to me as he knows I'm a ...

I'm no GM guru or anything but surely the grains that we use to brew our beer with have naturally evolved since the early days of human history when races in and around the Euphrates used to make beer with barley? The barley grains that we use today surely must have changed since those days to some ...

It must be a bloke thing! I'm always getting bollocked for yelling at an inanimate object in the corner of the room when the umpy makes a crap call...Mind you, I've never thrown anything at the TV.....yet!

The shed is fine - if you have a fridge and temp controller, you could cold condition / lager all of the bottles, but if you don't want to get too involved, the shed will be fine. Depending on how many bottles you have, open one a month and see if you can detect the gradual improvement in the beer ...

Hops and yeast are fresh, temperature sensitive ingredients. Hops will happily sit at room temperature, and quickly decay in quality while they're at it! We use a fridge or freezer to prolong the life of hops and extend their useful life. Yeast will also happily exist at room temperature (especially ...