Recent content by LightLager

I had a few Sparkling Ales the other day, went great with the baked barra. (Should we move this thread to Brew Foods?) LOL! :D

Yeh, sorry I should have said. Doing the Beermakers Old 1.7kg with a can of Morgan's Dark Malt Extract 1.5Kg. Looking for a sweeter beer, planning on this being an All Malt with no extra hopping except what the can brings. Although after this experience I might add some extra dextrose to get...

This is the fourth time I have used US-05. My first 3 brews were on kit yeast. For my next one, I am looking at US-04...

Cheers, will do. I will rack it tomorrow. I do not have the equipment, but this is the perfect excuse.... :party:

Hi Butters! Too quick for me, I was still replying to Chappo. US-05 was the yeast, and pitched at 23C and then into the fridge at 18C. I have taken it out of the fridge over night to see if it will move. I guess I will see what happens. Cheers mate, LL

Cheers Chappo, I used US-05 for this one. On butters advise I did the all malt. I did not really think about the amount of sugar for the yeast I was putting in, until I was posting my question. Either way, I think I will be happy with the result.

Hi All, My first all malt... a kits and bits brew... Black Rock IPA Kit + 1kg LDME + 20g Cascade on 20 boil. 20/02 1040 27/02 1014 04/03 1014 06/03 1014 It tastes like beer and should be good after conditioning. I was thinking that it might have a lower FG, but I am not sure as the LDME...

Welcome. Lots of reading for you.... This is a great site with tons of information and friendly and helpful people. I would go with a Beermakers Old. Really easy, and can be done with reasonable results using Kit yeast with 1Kg of Dextrose. Much like a lager in mouth feel, but you can...

There is nothing better than making your own beer. 50 days in the dark is my magic number.... Try your beer after 50 days in the bottle... Nothing like a bit of conditioning.... ;)

Hi Brumby, Congrats on the brew. It is always a good feeling to get one in the bottle. Temperature control is the number one variable to control during a brew, it will have the most effect on the taste. I ripped through three kits without thinking about temperature control, got very similar...

Cheers Butters...

Hi Butters, I agree that the saaz is not 4.5% but the 7.5% is what I can source from the LHBS. I adjusted this in Beersmith, working with the available product. Happy to hear your thoughts.... Cheers, LL

Hi Max, I agree that 27C is way too high, but I don't have a "drinks" fridge. Sometimes you have to go with what you have got (or not got)... I find it interesting that you comment that your first extract was a Pils. I was thinking that this type of beer will show any mistakes because it is...

Thanks for the help... Combining the ideas above... 2 x 1.5kg lme in fermenter (2L as usual to disolve the goo) Steep 250g carapils 1L of water (20 mins) Boil 4L of boiling water Add steepings and 300g LDME (now 5L of water) 45 min 40.00 gm Saaz [7.50 %] Hops 5 min 30.00 gm Saaz [7.50 %]...

This does seem easier... two tins... I added the dextrose to raise the alcohol level up. 4% ABV is still ok. Ditched... What about a boil like: 45 min 40.00 gm Saaz [7.50 %] (30 min) Hops 5 min 30.00 gm Saaz [7.50 %] (5 min) Hops This brings the IBU to 35, right in the middle of the...