Search results

Check out bertusbrewery.com as his American Amber recipe is excellent.

I badly miscalculated my phosphoric acid 85% addition in my first crack at a Czech Pilsner. Using 40 litres of initial water (50/50 RO and filtered tap water mix) for a 19 litre batch I added 15mls phosphoric acid to the total water. Everything else has gone ok and the beer fermented down to...

I'm guessing it's too late but I wouldn't dump it for that alone. I've had similar issues with chlorines and chloramines and now religiously prepare water 24 hours ahead of mash using a carbon filter and a quarter crushed Campden tablet per 5 gallon batch.

Bobbrews I think you might be onto something. With my equipment and process this one has come up too bitter and lacks flavour. Still enjoyable but not what I had hoped for a session beer. My journey begins to brew a magic all late hopped ale at around 4%. Thanks all!

I would dry hop after 7 days in the hope of scrubbing any oxygen assuming ferment is not complete. It may well be complete if you pitched adequate healthy yeast.

You are describing the vorlauf step. Read up on this at howtobrew by John Palmer. I use half quart pyrex jug to do about 5 fills carefully pouring back in so as to not disturb the grain bed.

Racked to keg to dry hop. Down to 1.014 after 6 days. Sample tastes promising.

It will be interesting to see how this one turns out. Definitely some tweaks to consider for a rebrew depending on the results. With regards to dry hopping I'm moving to 3 days as to reduce grassiness. Recent studies have shown 1 day may be enough.

2 days into fermentation and the blow off from the yeast is up there with the messiest. Lovely hoppy aromas escaping from the chamber. OG1.046. High hopes :)

Thanks MHB as my gut told me a dash of Columbus for bittering would be wise. I'm brewing tonight so I'll definitely let you know how it turns out. I'm going to go with your schedule precisely ;)

I have some left over hops (listed below) that I will be using in a 4% abv session ale. I'd love some ideas with reasoning from the awesome HBT crowd thanks. I was thinking of using them at different stages from 15 mins left in the boil and saving some for a dry hop, ideally at 30-40 IBUs. Hops...

Thanks WoodlandBrew! I ended up pitching 1/3 into a 1.066 American Amber and the other 2/3 in a 1.098 RIS. Sippin37 I'll have a play with that calculator and see if I can work out how WoodlandBrew got his estimation. Probably should've done this before pitching but never mind.

TX I did exactly this with my last batch. It is a Christmas Ale with OG 1.091. Rehydrated 2 packs of Notty and it motored down to 1.016 in 2 weeks. I love the convenience and results from dry yeast as liquid does require more effort.

I'm wondering how to roughly calculate yeast cell counts in prep for my next brews given my process as follows: 12/7/14 - Pitched rehydrated new single packet S05 into 1.048 blonde ale. 12/19/14 - FG reached of 1.012 cold crashed in primary at 0℃. 12/22/14 - Racked to keg and placed yeast...

On a recent tour of the Coopers Brewery the guide claimed that they achieve 100% efficiency. They grind to a flour and then squeeze the crap out of the mashed grain to get almost every last drop of liquid out.

His American Amber recipe won me a 1st placing in my state comp. Love the blog. Great to see him back. Excellent recipes.

Thanks MA. I have been brewing for 2 years now with the thought my water was pretty good. It is great to have this promptly confirmed by the gurus. Given a solid malt forward recipe, what are the keys to achieving this complexity?

Thanks AJ. I thought it was pretty versatile water and I have been using Bru'n Water to estimate how much phosporic acid (85%) to control alkalinity. Still my brews lack the malt complexity that I am striving for as, versus the best, fresh commerical beers, my brews lack malt flavours that pop...

Main question is as per thread heading. Secondary question is with my two stage undersink water filter which cartridges should I be using to remove chlorine and chloramines? Currently I have a 5 micron sediment filter and then a 0.5 micron carbon filter, both US made I believe. They are up for...

The temp idea could be on the money. With a full volume mash the temp of the water measured by hand (e.g. Thermapen) at the top of the liquid is likely to be slightly cooler than that at the bottom where the grain settles.