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just cracked the elf and its a damn fine drop, highly recommend it

just wondering if anyone has tried it, i just bought one for tonight, went to get a chimay blue but they were out, so i got a hoegaarden forbidden fruit instead

after 19 days fermenting its down to 1030 after an OG of 1092, reckon it will be okay to bottle on saturday arvo??
cheers

sorry to sound like an idiot but what does the formula (half the OG) IBU's mean in terms of the hops, is it grams of hops to add??
og1050 half that is 25, so is it 25 grams of hops???
cheers for all the info guys

cheers for the input guys, i havent used a lot of hops in many brews as of yet, i'll have to start trying them

i was after a strong belgian ale after i read about Keg's brown mule recipe

3kilo esb belgian smoked ale
1kg of dried dark malt extract
a 1.25kg bag mixed of 500 gms of DLME, 500 gms of DAME, 250gms of corn syrup
yeast T-58
any hops needed????
cheers

is it safe to send some home brew to San Francisco, just thinking about the pressure in the plane and all that type of thing
any thoughts appreciated
cheers all

just checked my gravity after two weeks its 1020, it started at 1046, its temperature has been between 16-20 what do ya reckon it should come down to??
cheers all

cheers lethal, so just steep in hot water for 20 mins??

leffe blond and the hoegarrden, is it grand cru or forbidden fruit, i love the grand cru

col at the homebrew store told me to just use all the crytsal, should i not use it all, maybe half

i cant leave it out, i buy a mixed bag of all the malt from my local home brew store

doing this brew tomorrow
what are peoples thoughts.. good hopefully

Morgans royal oak amber ale
1kg dried amber malt extract
500gms dried light malt extract
250gms dried corn syrup
500gms cracked caramalt( brought to boil and steeped for 20mins)
15gms of cluster hops (steeped for 10mins)
safale 04 ...

i was wondering the same thing

just tried my chimay clone, bottled on the 24/2/08 using lethal dogs notes, a dammn fine brew, my only downfall is i got greedy and made it to 23 litres instead of 15, making it to 15 must make all the difference, cause at 23 litres its one of my best yet

its actually been fermenting at 18 for the last 5 days and just dropped back to 16, so hopefully the first 5 days have got the most out of it.
cheers for the in put, appreciate it

ya learn something new everyday
cheers for that

just wondering what the consequences are for brewing t-58 yeast at 16-17 instead of 18-20, do you not get the full effect and taste of the yeast??
cheers guys

i've noticed out of all my 14 batches i've done the 2nd glass always pours more cloudy that the first, is this normal and does it happen to everyone or is it just me and my bad pouring technique???
cheers guys

the one i use is OG minus FG x 0.135 + 0.5