Recent content by Lewyh

Don't you find that you can make some really great IPA's, Belgian beers, barley wines, etc... But no matter how good your beer is, there's always going to be people who's (how do I put this politely?)... taste buds aren't as adventurous / worldly and will taste you best beer and say "wow this is...

Oh, if you make it, please rate it on my beer blog using the star system or leave a comment :p

Hi everyone, I just wanted to share a recipe I made. It's a clone of a beer called Zythos by a New Zealand brewery called "Epic". This is sooo good, it's an American Pale Ale, everyone who's tasted it raves about it :mug: Here's the recipe...

ooooh magic brew science knowledge :) sweet. All sounds good, but how do I find out the Lintner rating :) And if the Lintner rating is below 35, does that mean I just have to mash it for longer or will it just not work?

Thanks guys, good knowledge. I guess I'll just wait and see how my rice beer turns out...

Do enzymes get used up? Im thinking to make rice beer by boiling the rice then using a small amount of barley for the enzymes. Assumming that barley enzymes can convert rice starch (can they?), will I be able to get away with only a very small amount of barley if I'm willing to have more...

recipe looks great - so similar to the first brew i did. PS: since we have similar designs, you should taste vienna malt. I'm looking forward to doing something with this malt as a base :)

<- noob here, but I'd say use them. Rice hulls stop the mash from gelling. So if you're doing BIAB, I'd imagine you'd increase your effeciency by adding the rice hulls. Without them you may struggle to extract the sugars a little

Amazing, to hear people saying it's a slow starter. I just put a yeast starter together with k97 and it was fermenting within the hour - vigerously. I'm wondering if I need to get a blow off valve ready on my carboy or not... here's my yeast starter: 250ml of Weyermans LME about a litre of...

Hey guys, this isn't that much of a brew science thread, but I'm hop-ing (brew pun :mug:) that it will be. otherwise, webmaster please feel free to move the thread into the right category :o Basically, in NZ all our hops have a high alpha and a beta that is one point below the alpha. I know...

anyone know where I can buy a mash tun online?

thanks all, and thanks for the reading resources :) "Munic, vienna, rauchmalt, bisket and honey needs to be mashed" is interesting, so these must have been roasted and not mashed, whilst things like crystal have been mashed already to turn it to crystal? I wonder if you can taste the sugars if...

I think I got my answer with research :ban: so: specialty malts (munic, vienna, crystal, etc) don't need mashing, wheat malt DOES... but does dark wheat malt? is it dark because of the type of plant it comes from or because it's been roasted? If it has been roasted, does that mean it can only...

I'm about to do my first AGB and have been wondering about a few things in the process: If you buy a grain such as crystal grain, where the sugars have already been crystalized, surely it must have already gone through a mash - in which case, do i just need to sparge it? Also, as any named...

Personally, I'd just leave it out, unless it's necessary to the recipe and your OG was too low. Also, if it wasn't mixed into the wort, will it not make your beer inconsistant because it wont be mixed nicely? Also, I agree with malevolent, it's not a big flavour changer - the beer will not...