Here is the first installment of the AussieHomeBrewers brewing guide, lovingly written and compiled by Jayse.
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Posted 21 January 2004 - 02:29 PM
Posted 15 August 2007 - 10:47 PM
Posted 15 August 2007 - 11:25 PM
Posted 16 August 2007 - 08:27 AM
Edited by Fents, 16 August 2007 - 08:28 AM.
Posted 16 August 2007 - 08:55 AM
Edited by Wardhog, 16 August 2007 - 08:55 AM.
Posted 16 August 2007 - 10:17 AM
mate this guide was my bible when i started my AG. read it about 2 times the night before then another time in the morning before the mash. biggups!
I'll have a look at it again and see if i can bring anything to the table from a 1 or 2 yr old AG'er.
How about a short preface to the technical detail?
What is beer?
Simplistically, Beer = Malt + Hops + Yeast + Water.
Malt and hops suspended in water, yeast eats sugar, beer results. However, there can be a hell of a lot more to it, should you be dissatisfied with the beer you make from a can with some instructions under the lid.
The kit cans you buy from the supermarket deal with the first two ingredients for you, the bad thing about this is that you don't get a lot of choice how the end product will taste, you only really control the latter two ingredients.
This guide is to show you how to not rely on cans of hopped extract (kits) to make beer. Thid guide will show you how to extract malt sugars from grain and blend in hops, leading to a much more customisable and higher-quality beer that will be an end to eyes rolled skywards and "Ok, I'll taste some of your homebrew if I must" from your mates.
Posted 18 August 2007 - 05:10 AM
Edited by matti, 18 August 2007 - 05:11 AM.
Posted 18 August 2007 - 09:09 AM
Edited by Jazzafish, 18 August 2007 - 09:11 AM.
Posted 18 August 2007 - 10:01 AM
Posted 18 August 2007 - 12:05 PM
Maybe implementation of BIAB and no- chill?
/me Ducks for cover
Posted 22 August 2007 - 12:16 AM
Posted 24 September 2009 - 06:10 PM
Posted 24 September 2009 - 06:12 PM
Also, a little off topic. Can I leave my copper immersion chiller in my keggle for the duration of the boil? Its very tight to get it through the opening and thus would be easier to just leave it in there all the time. I have just made the keggle today from a keg I found left out in hard rubbish on my street. I just cut the top out of it.
Posted 24 September 2009 - 06:54 PM
I reckon just screw it into your keg with 10 mins left... but see what everyone else says...
Posted 24 September 2009 - 07:02 PM
I don't see an issue with it. better than trying to pry it in when on full boil. the rest sounds fairly good, just make sure you record all your numbers, and adjust as you go (if your so inclined).
I would but it is a really tight fit. I need to really man handle the kettle to get it in, which would burn my hands!
Edited by Maple, 24 September 2009 - 07:08 PM.
Posted 24 September 2009 - 07:04 PM
I don't see an issue with it. better than trying to pry it in when on full boil. the rest sounds fairly good, just make sure you record all your numbers, and adjust as you go (if your so inclined). can I as why a 90 min boil?
Posted 24 September 2009 - 07:23 PM
I do a 60, others do 90. if the guide says do 90, try it, then experiment. I'm not going to go against it, there are a few reasons why a 90 min boil is advantageous - it drives off DMS precursors for one. but given your probable malt bill you aren't likely using Pils malt and shouldn't be a huge factor regardless. ok, I can ramble on, but I'll leave ya with it. stick to your plan.
Just thought how it would go. Would a 60 be better?