Recent content by azztech

So just an update with these lagers; they have been in the fridge about what, two weeks maybe. I cracked the kegs last night to take a taste sample and they still have a real sulfur (rotten egg) smell. I used two different yeasts and when in the primary FVs one was more smelly than the other -...

I should probably clarify that I consider anything I can buy at a bottlo to be commercial, so I still consider craft brew to be commercial. Shit, craft brews are a lot better than VB and XXXX but they still don't taste like baboon arse like some of my first HBs ;)

Regarding joining a beer club, I would liken joining a beer club, 7 brews in to joining a swimming club when you're 30kg overweight and pastey white. Wouldn't I save myself some ridicule by waiting until I had some experience under my belt?

Wellll.... I'm not a scientist but foam is still a fluid right? It's still getting wet and thus hydrated, of course not to the level of actual wort but then it is being further introduced with the swirling thereafter. By no means saying you're wrong, but I saw this method in a few american...

Nope! Are you insinuating that all HB tastes awful (to me)? Hadn't really thought of that. I figured HB should taste like commercial beer if you're not botching it.

Hey Wobbly, This is the extract on re-hydration from the manufacturer: I do the alternative, which I would have assumed still to be 9/10 effective if they're saying it's an alternative. To be precise, I sprinkle onto the shaken-to-shit foam :P leave for 30 minutes and gently swirl by rotating...

Thanks for the tip on the slightly lower temps. I have read the online 'how to brew' and certain chapters I have read a few times. My average ferment for the primary has been ~10 days. I take my first SG read on day 7 and then another 2 times over the next couple of days and then rack off the...

All good. Temp is not an issue I don't believe.

No, I haven't - but I do have two different hydrometers and the readings are the same. I'll try this to double check though. Edit: My lagers came out okay taste wise, just low in ABV again.

Come to think of it most of my apparent yeast attenuation has been in the 60s and not 70s as you'd expect... Temp wise my ales are pitched @ 22c and stored @20c (+/- 1c) and my lagers pitched @ 14c and stored at 10c (+/- 1c). Generally speaking I wait until I have 3 days of steady SG readings...

Oh dear.

See attached couple of pictures, they are my last two recipes as supplied by the LHBS. My actual SGs were: Guinness clone - 1042 -> 1015 Golden Ale - 1046 - still fermenting Any comments on these recipes? Do they look reasonable? I questioned the stout as there was a lot of light malt in...

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I am going to give a FWK a shot as those have suggested above. If it turns out as expected I guess all I'm left with is the recipe.

As I said before, I know where I have gone wrong. Kit only- Blonde lager that was too warm the first 24 hours and ended up with a heap of fruity tones. This is also the one and only time I used a kit yeast. Extract - 2x Bud clone lagers that were low in ABV (~3.5%) that I can only put down to...