Recent content by Anachi

Just a heads up, bittering with cascade gives a strong resin flavor in the beer. Might be a bit harsher than you expect. I would bitter with the goldings and just use cascade for aroma flavor. Plus you can get more out of them this way. 50g at 10 min 50g at 0 min = tastey! Have fun.

Haha... Nice! Well i guess all that time apart from the Sassy just made you think she was better looking than she really was;)

Well there is two things you could do with your sassy red clone... 1. More Hops (always more hops). 2. Get it red :P Otherwise its an f'ing awsome beer even if it don't have a real catagory. You still want my stout recipe??

Its worth it, just leave yourself a few good hours to do the mash otherwise you will be stressing out about how long things are taking. Plus if you do it you can proudly say you have done a double decoction :P

Ahh is not as bad as everyone seems to make out. My first weizen (5th AG brew) was done with a double decotion. Like shmick we doughed in thick at 43 for 15 min then infused to 53 for a 30 min rest. We then pulled a big and very thick decoction which we held at 70 for 20 then boiled for 20...

Only ever had a problem with underletting when my mate shook the dry grain up in the tun. Must have compacted it down as the water refused to flow up through the grain :S Otherwise i can't think of why you would do it any other way ;D

I was talking to David Logsdon of Wyeast when he came down to melbourne. He was saying that overpitching is a large source of off flavors in beers as can not only lead to increased temprature but the rapid growth and fermentation (even if the temp is controled) will spit our a much larger...

Would write more, but i am off to bed. The culture that is resposible for the majority of lactic acid production in lambic's is slightly different to your average lactobacili. Its called Pediococcus, it will produce very high levels of lactic acid (up to %2 i think) but it can take a few years...

I do the grain book thing at G&G so i get 50kg @ 110 (not too much more that your cost). The not paying for hops might help. I think $80 might be an over exaggeration, still it would be close to that. So how many batches do you do a month? I must know how much you spend per brew!

$30 on ingedients per month! How often do you brew? I about $80 - $100 a month, for about 4 30L batches (depends on they OG of each batch) but i would think i spend less that $10 on equiptment, just need to replace lines that have gone bad. If you can do four batchs a month at $30, please...

If you found that Stirring increased your efficiency then you might find that the problem is with your lauter tun. Maybe look your water sprayer and manifold, channeling may be to blame for your inconsistent efficiency. Although i would probably try all the other suggestions first, modifying...