homebrewandbeer.com

rwh wrote:

derfly wrote:This will eventually (tomorrow?) go into a blackrock IPA.

I find you need about 48 hours to get high krausen.

Yup, this morning 12 hours later, not a sausage. Fingers crossed the yeasties haven't karked it.

Theve been sitting in a jar in the fridge for about a week, and no, I didn't boil them.

i think i will use my recipe form the last page but add 11g of cascade hops boild for 20 mins with the crystal grain to add a bit of bitterness. the also add the 12g of goldings for 5 mins.

is the extra hops a good idea and could i add 250g of crystal to get a really red colour?

Dont boil the crystal just steep em

how do i steep them

Soak in hot water from the tap then strain them in to the wort/boil and sparge ( run some more hot water through them)...

Done..

also do a search on here for more of an explanation if you wish as there is plenty of info on it

is it good to keep it between 66 and 77 degrees for half an hour then sparge withsome hot water and boil for 5 mins

That would work, but the accurate temperature is not required in this case as the Crystal Malt is already fully converted by the kilning process and doesn't have to be mashed.

So keep the water between 70 and 80 degrees and you should be fine.

melbourne man wrote:if i bought a 6 pack of coopers pale ale and just poured all the dregs into the fermenter would that be enough yeast or would i be better off with the kit yeast?

Geoff's No.73 Pale Ale at http://www.homebrewandbeer.com/ourhomebrews.html was made with just a stubby of Coopers Pale Ale as the yeast.

Geoff reckons it turned out pretty well.

I won't comment on his methods, though!

Oliver