Recent content by jmnug2

I think that 80g won't be enough for bittering because it's only 2.8% AA. I think I'll get a small amount of tettenang to help with the bittering a bit and use the hersbrucker for both bittering and later additions at 20 and 10 mins.

I have 80g Hallertau Hersbrucker (2.8% AA) and 20g Centennial. I think the centennial will overpower if I use it for bittering. What would be a good bittering hop that goes well with hersbrucker and will still leave the hersbrucker as the primary taste? Can anyone suggest a good hop profile as...

How does everyone reckon this recipe would go using a lager yeast and fermenting at 11 degrees? I was thinking: 2.5kg LDME 500g Dextrose 300g carapils 20g Centennial @ 30 min 40g Amarillo @ 20 min 40g Amarillo @ 10 min either s-23 or 2206 for the yeast. Just thought it would give a nice...

Hey guys, Just a quick question about bulk priming. I just gave it my first go and I think something has gone wrong :( I dissolved 150g of sugar in 200mL of water and put this into a fermenter once it was fridge temp. I then racked my brew on top of it and bottled. The problem is that once I'd...

If you are raising the temp for diacetyl rest before the beer has finished fermenting will the yeast not produce some off flavours (ester, etc....). I'm talking about a lager that's been fermented at 11 degrees for a week (OG 1037) now down to 1014, so if I bring it up to 17-18 for the remainder...

I'm really keen to do my first partial, I have read about and understand the process but I'm still confused about the different types of grains and hops and what they have to offer. I know I need to experiment to see what the all taste and smell like so I'm really just looking for a starting...