Recent content by foxy

depends how much of the saaz flavour you want but, i would at the very least, boil the hops with the malt. as opposed to just steeping them in the cup of boiling water like the packet says. never tasted the brew your talkin about, but 25g of saaz in a stocking for even 5 - 7 mins, then left in...

hey BG is it a proper micro? has it been goin for a while? i go and visit me uncle at Beerwah every now and then and get stuck into his HB, and he's never mentioned it??? :icon_offtopic:

the simplest way to up the alc - dextrose. is 100% fermentable, but so is raw sugar. dextrose imparts no flavour, sugar imparts cidery esters. so its up t you about that one. as general rule, frment at the lower end of range of whats recommended in instructions. if you've gone too low in the...

what yeast would someone recommend that would impart the "dry" finish in flavour? obviously this would be a better option than using the enzyme

beermen just wanted to post my first experience with the infamous (apparently) enzyme. my recipe: (didn't want to go troppo on the extras before i tried it first) - coopers APA tin - 500g LDME - 100g raw sugar (outside of home brew, im a XXXX man) - dry enzyme - no hops added at one...

dale, just do a search in the top right corner of page for "blue mountain lager" she's a popular brew. my BML is brewing now, at 16 degrees, but took 2 days to get going at this temp. goin like a bat outa hell now though

thanks heaps fellas. some handy info

yeah mate, ive done the half carb on me stouts and reckon its the go. definately suits the style. just make sure you leave it for at least 2 months for the head to properly develop. half carb half the brew, full carb the rest that way you'll be able to see what you like. mark the bottles of...

thought i'd try this kit since it gets such a wrap. i've got a fermenter fridge and want to ferment it at the lowest temp the yeast can handle but the kit instructions are generic for their whole export range. does anyone know how low i can go? the morgans site doesn't say

But yeah, there great for camping and fishing. thats how got using them. i was trying to hold a glass tallie between my legs while i threw a crab pot over the side of the boat. me mate however, just screwed the top back on his PET and threw his beer in the bottom of the boat. and they dont smash...

Tannum Sands and full time at Comalco. Tassie's a bit of a change??

can you? cause i certainly can't. Not with my quaffers that are drunk before they're 10 weeks old anyway. i could imagine that you might taste something if the beer was in the bottle for like, 6 months or more?

yeah Aus, lookin on from the sideline - if thats a 1.5 kg can of extract - id say yr brew might be a bit sweet. try 15 min boil with about 15g of yr hallertau fox man

And yes in saying this from the bottom part of my headless beer. your obviously in the same position as i am: in front of the puter with a half drunk brew...

as for crispyness, yes the lagers of 10-12 are crisp. but if you cant manage that, go the dry enzyme. works great if you like a simple dry quaffing beer for heat