Recent content by HK823

So 7 days had passed, I measured the gravity to 1.012 and had a sample. All the mishaps considered it unquestionably had that Belgian character of sweet banana aroma, balanced with reminiscent flavours of fresh bread and spices. Yet I sensed it was missing something. Could it be the elusive ABV...

Sooo I brewed this Saturday night and completely messed it up by only reaching OG of 1.066. First the malt had expired its best-use-by-date by 5 months, with my new malt mill I crushed too coarse (1.3mm vs 1mm), resulting in missing OG by 0.011, and didn't have any DME stocked to adjust it (I...

Very interesting info. Thanks for the heads up. Still, I've had poured 2 ciders with my 650SS and haven't experienced any of the 'sulfur' issues mentioned in thread thread as of yet. Both times the keg was emptied within a few hours - could have an influence on things if cider sits too long...

Could a helpful friendly fellow brewer calculate vials and how big a starter I need for a half batch (shopping)? I Only have my iPhone with me and mrmalty only works with flash.

Coffee will mellow out in time. Simply put amylase is the enzyme that converts the starch in the grain kernel to simpler sugars that the yeast can on. My understanding is that it'll only help if you didn't achieve full starch-to-sugar conversion. Your mash temp of 155 could explain your high...

I've had a few stouts finishing too high too as well, so my take on this is drink as is after it's been sitting in the keg for a while. Fermentation wise it'll probably not finish any lower. I ran through your numbers: Original gravity of 17 brix equates to 1.07 SG (Northern Brewer calc)...

Ahh shoot. I'll put over a small batch next month I think. But will aim for a more appealing mouthfeel. Also I recall it's roasty tones were too astringent (even after 1 month in the keg). Lack of nutty flavours too. Basically blame it all on my chocolate malt which I think tastes like burned...

Ok I don't even remember what the original tastes like but I found a clone recipe online with some interesting notes that I thought I would share with you guys. Maybe just maybe I'll do another attempt later this year but for now here's the link for the more adventurous ones...

Since I'll be brewing this in a months time I have a few points I'd like to have clarified. The recipe/PDF on the CSI website lists Cara 8, yet 001/002 says Cara 45. Which ºL cara malt should I shop for? It also mentions priming with Simplicity. Does this syrup impart any additional flavor...

Maybe a dodgy brown batch, or or just down to preference. I daringly decided to add a wee bit of brown (1.7%) and had a tasty sample of the grains mix. Unfortunately I messed up the water volume and had to extend boil the 60 mins boil to 90 mins. Fuggles for 75min and 40 mins. I've only used...

:mug: Also what I thought, so I've scaled down the crystal and victory to 10oz. Also considering upping the chocolate or add brown. But I'm slightly hesitant with with adding brown, considering my last attempt using it I ending up with a too dry/almost burnt flavour, and no mouthfeel (mashed...

Hi folks, I'm looking for some input on how to spend my left over grains. It's a little bit of this and that. Not a lot of base malt left so I'm thinking half batch or even less? 2100g/74oz maris pearl 600g/21oz cara pils 900g/32oz brown 985g/35oz chocolate 850g/30oz victory 620g/22oz crystal...

After a few weeks of tasting mine is lacking a bit mouthfeel, it's predominantly a "roasty" flavour on the sides of the tongue - not much in the center and back. I even tried dropping a herbal drop in one of the bottles to spice it up a bit and it helped a lot. Can probably blame it on my mash...

I did this exactly (I don't have Beersmith on this computer so can't give you the grain bill on weight basis right now but shouldn't be too hard to work out): 63% Maris Otter - 2 row 13% Crystal 60L 3% Briess 6-row Chocolate 5.5% Brown Malt 7% Victory 8.5% Rolled Oats ==> (sorry...

wow! first taste test. best beer brewed till date. Based on the percent wise grain bill, wyeast 1864. mashed at 150F (66C) EKG and Fuggles hops