Recent content by foreigngreg

Thanks dstockwell, thats interesting. I think I will give it a shot with WY 1010, and without the dry-hop. An all wheat IPA, certainly not something common... Just finished lautering, not without dificulty though!

Hi I'm breweing beer right now, just mashing and I have just realized that the 26.5Ib of pilsner malt I had ordered is actually wheat malt (95% of my girst)! As you can imagine, this makes mashing quite a challenge, this I will manage though. My question pertains to: How can I save this beer...

Ok, so ill try it and post something here. Cheers Greg

Im thinking to do a rye beer but I do not have ale fermenting temperatures at the moment (yay, spring). So I was thinking to do a california-common rye. California Rye All Grain: 50l ABV: 5,8% OG: 1.063 FG: 1.014 IBUs: 44 Color: 11 SRM Mash @ 63°C Grist: 9Kg Pale ale 66% 4Kg Rye 29% 0.5Kg...

Ok, I thought that might be the case, will do smth else! Cheers

Its all in the title, I was going to make a Wit, but it turns out the only yeast I have available right now is 1762 Belgian Abbey II, any of you have any experience with this yeast? Thoughts? Would it make a good Wit? Thanks for your replies! Greg

Anyone have any experience with Germand 'Merkur' hops? Any Idea about aroma, bittering ect.? I bought some of these in germany and have planted them (they were the only thing I could find this spring). I would be love to have a better idea of what I planted. I anycase, I guess it might be an...

Cool to hear this works. Well for my part I have a cali common I want to brew this winter, I have already done this one in the past so I think I will try doing a "double-batch" by diluting post boil. Will keep you updated to how it came out.

Hehe; here goes for my next experiment: High temp aging! I am going to brew an american wheat next week, which I think will be an Ideal subject for a kettle to the glass speed test. Ill update the thread when I have results.

I was wandering, has anyone ever tried high temperature priming? That is: - Add priming sugar and bottle as usual - Let the bottles sit at a higher temperature than usual (e.g... 35°C) I was thinking about this the other day as I would like to create a record fast brewing process from grain...

Ok I figured there should be a reason, thanks for the info!

I have no problem actually diluting and hitting the right targets and all, my question was more along the lines of; does it affect the produced beer to do higher concentration boils and then dilute, and if it does how so? I mean, if no differenct can be seen between a high concentration boil...

Hi people, Have any of you ever tried to dilute your brew after the boil to get greater volumes for a given boil size? I ask this as I would like to make 50l batches, my mash tun could take it for say a 1060 or less OG beer, but my kettle is only good for up to 25l batches. Seen this my...

I have cracked open the first one of these, it has fermented down and primed properly now and its really good. Smooth yet very spicy and a little tart, really quiet a sucess. The WLP300 I used to finish off seems to have gonne pretty well with it. Now for the yeast: It seemed to ferment pretty...

OK, so no bottle bombs from lacto, just acidity. Si I think Ill just leave the bottles a few months and see what happens then.