Recent content by andrewg

Otherwise it will be at least 2-3 months before it drops clears

At 1024 you'd have a few more points to drop before fermentation is complete. Flavour profiles change markedly during fermentation and conditioning, so let it finish & bottle up - it will probably turn out ok. But like other have said - get your fermentation temps under control and your beers...

You, as in Chris Taylor - well done! cheers HaigStBrewery

As other have said, fantastic post Chris. Apart from the occasional entry into the comps and recognising that these events must be a massive undertaking for the volunteer organisers, I was blissfully unaware of the the shortage of judges for comps. I would be more than happy to get involved -...

It all depends on what sort of wheat beer you are brewing. I find K-97 works great in wit. It ferments clean so those lovely orangey spices come through nicely and takes a quite a while to drop out so helps keep the beer cloudy = perfect for a wit (white) bier. On the other hand I am just...

Hey Youngy The flavours in a wit are driven by the spices not so much by the yeast. You may find that the WB-06 gives clove flavours that come over the top and dominate the orange and coriander. Try and keep the ferment temp as low as possible to minimise this. K-97 or even US-56 are better...

You'd need to crush the wheat and oats and include some base malt in the steep get conversion, otherwise I can't see the point. Also you will really struggle to get the very light straw colour that is typical of a wit using malt extracts. but good luck HStB

Right on Screwy - K-97 goes very well in a wit. Fairly neutral and takes a fair while (several weeks) to drop out of the finished beer so keeps things cloudy = perfect for a Wit cheers HStB

I've brewed a Kolsch with K-97 and while it was a nice easy-drinking beer it really lack the flavour profile I was expecting in a Kolsch. Next time I'll go with 2565. cheers HStB

I agree - most of the articles on beer and craftbrewing in the mainstream press are just drivel! I checked out some of the Northeast Victorian micro's last summer. Great beers at the Bright Brewery, but the beers at Boynton's Winery Porepunkah were very disappointing. Perhaps it says something...

Being a grumpy old *******, all I want for Xmas is for everyone to stop annoying me, go away and leave me alone........that way I might have more brewdays in 2008! Now Santa, is that too much to ask? <_< cheers HStB

Hey Fenris Like you I toyed with this idea when getting into all grain, but good insulation on your tun should keep the mash temp in the range and not sure of the efficiency of steam powered boiling? In the end I went for an immersion heater element. I still use it from time to time, but mostly...

I was conned into taking the beard off to grow a 'tash for Movember Going the Uncle Chopper look So "harden the f*#k up" and grow a mo or at least sponsor someone who is....its for a good cause cheers HStB

25. HaigStBrewery (Ringwood N) - 1x Barret Burston Galaxy Better late than never (I hope) cheers for your organisational efforts Chris HStB

No hop sock for me too - whirlpooling works really well and if there is any residual debris it drops out in the cube or (at worst) the fermenter. The only time I would use a hop sock would be to dry hop. cheers HStB