Recent content by jamp2511

Nah the Jamp2511 was started by my wife as she is a casual brewer. Thought I would get my own.

60 mash @ 66 60 min boil

Yeah I probably should have elaborated. 50 litre Batch 12kg Grain OG was 1060 S-04 x 2

Hi guys. Have had my Sweet Stout fermenting for 2 weeks now at a steady 18-20 degrees. Last 2 days gravity reading 1022 Brewmate saying Fg should be 1013.Is it normal to be this high for this style of beer. Added 1kg of Malto.dex at flameout.

Cheers. I'm sure it with be all worth it when I'm blowing that froth of a few chilled glasses of the finished product.

Yeah it's always a plus to have more beer wombil but now I've got froth pissin out the airlock. Fermenter temp is 18 degrees.

Awesome info guys. Appreciate it. Cheers.

I tipped the kettle on an angle and drained nearly all the wort. Should I have stopped when the flow out the tap stopped. Sorry if I sound like a dumb newbie but I am.

My starting volume before boil was 63.4 litres and was supposed to end up with 50 litres according to brewmate. Ended up putting 56 litres in fermenter. Had a good rolling boil for 60 minutes. Any ideas?

Thanx dammag that will be the brews name.

Well! What a day. My first AG Brew and the preparation started ok. Then disaster struck. As a gout sufferer for almost 20 years I had just filled the bag full of grain and started the 60 min countdown. Then I felt a slight twinge in my foot. Didn't think much of it but in the space of half an...

Yeah thanx Partial Man i hear you about the science stuff. Mind boggling. I guess i will get the hang of it as i go.

Well ive just ordered my 50 ltr ag starter kit from cheeeky peak plus an extra 3 ag brew packages and am looking forward to sinking my teeth into this new passion.(not to mention sinking my palate into some quality beer!). Just a bit worried about all the steps involved ie. adding all the right...

At Bawley Point Wes. Where do you get your supplies from?

Have been a member for some months now but thats as far as i got. I am about to leave the tin brews behind( been doing them for 18 years) and get some serious beers going with mashing etc. From what i can see from the threads i have read i am barely scratching the surface with the exciting world...