homebrewandbeer.com

Hmmm very strange..

Maybe some rogue high density BE2??

hyrdo is no good i reckon

Test your hydro in water, RUM. The hydro should say on it what temperature it's calibrated to, so just throw it into that temperature (roughly) water and see if it reads 1.000.

EDIT: Fixed typo.

cheers bullfrog,

Its just the one that comes in the coopers microbrewery kit.

the small one i have is from kmart and i think it said 1002 @ 16C on the box

bullfrog wrote:Test your hydro in water, RUM. The hydro should say on it what temperature it's calibrated to, so just throw it into that temperature (roughly) water and see if it reads 0.000

I think bullfrog means 1.000

A couple of degrees difference shouldn't alter your readings all too much, mate. With the reading that you got, if the hydro is wrong, at any rough room temperature the reading will be nowhere near 1.000. If it's really close to that though then your mystery is caused by something else.

EDIT: Yes, Matr, typo. Sorry guys.

will have to do some testing once i get home..

Thanks for the help fellas

Gonna brew my first double batch this weekend, a lawnmower beer if you will. A loosely based american mild.

40 ltr
1036 OG
25 IBU

4.75 kg Pilsener
1.25 Wheat
0.35 Munich 1
0.25 Chocolate

10 g Magnum @ 60 min
10 g Simcoe @ 45 min
10 g Northern Brewer @ 30 min
10 g Amarillo @ 15 min
US-05
ferment 18c

Whilst a lawnmower beer, I like em to have a bit of bite, just not so much alc. Wish me luck.

Interesting blend of hops there, Rotten. I've never used Northern Brewer for anything other than a 60 minute addition. Let us know how it goes.

I've just kegged my first ESB(-esque) and my first DSGA. I also currently have one of my own Golden Ales on tap so I'm anxious to compare the two. I left the two brews that I kegged tonight to cold condition for a touch over a week, so I'm hoping that they'll be good to go pretty soon.

The two brews being kegged means I have two spots open in my fermentation fridge. Anybody got any suggestions on what I should brew next? I was thinking a Munich Dunkel for one (I've only ever brewed one by accident [failed stout which fit the MD guidelines much better than anything else]) but not sure on the other. Been some talk of Irish Reds recently, so I might try my hand at one of those.

EDIT: Just poured a glass of the bitter to test its carbonation (I force carb, modified Ross method) and it's lovely. The keg needs to settle a bit as it's a bit muddy but it's beautiful. I can see why people like Marris Otter. I also threw some amount (can't be arsed to look up my records) of naked oats into this brew and it has a wonderful mouth-feel. Coming in at a rat's pube under 6% abv, it's not the lightest beer going, but it hides the alcohol well.

Forget the Red, go with a Blonde, great versatility.
Cheers

If I brewed a blonde it would be a Belgian one, and I don't quite think it's the time of year to be pumping Belgians out yet.

rotten wrote:Forget the Red, go with a Blonde, great versatility.
Cheers

Yeh that's right, forget the red heads, they are cranky bitches but go like a thrashing machine!!

Mick.

My wifes a red head!! Gotta love her for it, certainly can be lively

May be lively, but I've heard that rangas have no soul. In your experience, does this ring true, Rotten?

bullfrog wrote:have no soul.

That's a bit harsh

Experience has taught me, they have no shame!

Mick.

Brewed a pretty simple one, 25lt no chill

5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
80.00 gm Saaz [4.50 %] (60 min) (First Wort Hop) Hops 40.4 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Urquell Lager (Wyeast Labs #2001) Yeast-Lager

I intend to do the same again next brew but sub some pils grain for Melanoidin because I haven't used it before.

Any sugestions on how much to use?

I just put a Fat Yak down, according to this recipe: http://www.homebrewandbeer.com/forum/vi ... yak#p99975

I ended up getting some NS flowers and they smell great! Might have to throw in some more for dry hopping.

Another Fat Yak will be my next brew. Plan is to build up some stock with a couple of fermenters going in the brew fridge at a common temp. Then I can muck around with some brews which have special temp requirements eg Belgian with temp increase throughout ferment.

Hi All,
Just had 2 days off work and managed to put the following down:

Morgans Blue Mountain Lager 1.7kg Can
Morgans Lager Pale Malt Extract 1.5kg Can
Dextrose 1kg.
Tea Bag of Nelson Sauvin Hops steeped in 300mls water, liquid / bag put into fermenter.

Ended up using the morgans yeast and seems to be going ok

Hi Rum

A while back morgans got rid of their 1kg range and changed all their extract tins to 1.5kg. If you have a 1kg tin its probably old stock. If you have the option you may like to look around and see if you can find fresher extract to work with. Apparently it can affect the flavour.

I think the yeast that comes with the Blue Mountain lager is Mauri 497. http://www.maurivinyeast.com/upload/mau ... %20497.pdf
Hadn't really looked at it before but could be a good option for lagers where you can't keep the temp down.