Have you used this particular product AC?....and if so, what were the results opposed to using your own mix of malt etc?Aussie Claret wrote:BE2 which is a brew booster and a mix of LDME, Maltodextrine and dextrose.
Have you used this particular product AC?....and if so, what were the results opposed to using your own mix of malt etc?Aussie Claret wrote:BE2 which is a brew booster and a mix of LDME, Maltodextrine and dextrose.
Aussie Claret wrote: If you are after a beer that's a bit drier then you could always add some honey. Ask DD
Cheers
AC
Yet again, you came...you saw....you concurred!...cheers buddy!Aussie Claret wrote:Most definetly, just a suggestion don't use more than 500g of maltodextrine (some times referred to as corn syrup) as it can give an unusual taste in large quantities.
ac
Chris wrote:
As a point of explanation, nothing that I have posted is a "rule." These are all just things that I wish someone had told me when I was very new to brewing.
Oliver wrote:My golden rule is don't worry. As I've said over and over, I reckon that worry has killed more homebrews than anything else.
Wort too hot when you pitched the yeast? Don't worry.
Added too much or too little of some ingredient? Don't worry.
Beer not carbonated after a couple of weeks? Don't worry.
You can worry too much. Homebrewing is an inexact science, and stuffing it up is hard. Very rarely will a beer be undrinkable or have to be tipped down the sink.
Instead of worrying, sit back, have a beer and be fairly confident your brew will be all right
Cheers,
Oliver
scblack wrote:Hey, Carbonator, where are you in Baulko - I'm near the tafe?
Bruiser wrote:Hey Carbonator and scblack, I'm from Baulkham Hills as well. 3 min walk from the Tafe. There's a new brew club starting up in the Hills area. PM me if you're interested. It's a group of blokes of all different levels sharing beers and ideas.
edit: just realised no PMing on this board. Send me an email instead.
Chris wrote:1) Rack your beer!
Whatever it takes, go to your local HB shop and buy a second fermenter and some food-grade hose. It is a simple step, that will SIGNIFICANTLY improve your beers flavour and clarity
yardglass wrote:Experiment.
try a bit of orange peel, coriander, ginger, honey, chilli, whatever....
Chris wrote:Racking will improve flavour, as it ensures that the remaining fermentables actually have time to ferment.
Chris wrote:If you don't rack, the beer sits on the yeast cake, and develops weird flavours from the yeast autolysis.
NickMoore wrote:Chris wrote:Racking will improve flavour, as it ensures that the remaining fermentables actually have time to ferment.
bottle-conditioning serves the same purpose? more important for keggers?
NickMoore wrote:Chris wrote:If you don't rack, the beer sits on the yeast cake, and develops weird flavours from the yeast autolysis.
are we too worried about this? the howtobrew.com bloke (john palmer is it?) says this has happened only once to him and that was with some boiled rice that had been left on the stovetop for weeks. and he advises leaving the beer in the fermenter for two weeks.
I can understand if you are conditioning a lager for a long time you should get it off the cake, but otherwise is it that vital?
plus the fact that racking exposes the beer to oxygen and possibly infections.
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