Recent content by Luvbrewin

Thanks for the feedback guys!! Rocker1986 I reckon I will try your method hey!! Less stuffing around and I like that idea[emoji23][emoji482][emoji482]

As the bottom layer is really light in colour is the yeast still the second layer from the bottom? Wyeast Ringwood ale..

This is still up for sale if there is any interest out there. Cheers

Thanks heaps lads for the feedback much appreciated

ahh ok then. Well as you probably tell i am a novice at this. I tried a bit out of the fermenter and its fairly full on but on the other hand its only been in the fermenter for 24hrs. I would expect from my experience that the flavours will mellow over time. Appreciate the reply

i stuffed up a bit with my latest stout in adding way too much carafa 3 and choc malt in the grain bill Heres the recipie. 45L Batch 7kg Maris otter 0.4kg caramel crystal 80 0.4kg Carafa 3 0.4kg Choc Malt 0.3kg Rolled oats Its in the fermenter now so im just wondering if it happens to be to...

Hey Yob I had this on a 3tier stainless keg brew stand. So 50l or so mash tun. Used it for recirc only. I had an electric hlt to heat strike water and sparge water etc. it held the recirc at desired temp not a worry at all. Has a 2200w element so it's no slouch! I have built a herm-it heat...

Any interest or feedback out there ??

As the title states i have my rims heatstick up for sale. It is a complete unit from Keg King through Cheeky Peak Brewery in Wodonga. Paid $360 for the whole thing brand new. i have used it three times and I'm selling due to upgrading to a herms set-up. it comes with 12mm barbs at each end, a...

Hop combo wasn't too bad! It's what I had laying around at the time. I'm a fairly in experienced brewer, why do u ask? Found that the briess pale malt I used can also contribute nutty flavours as well. So this kind of explains why the next brew I did had a less nutty flavor to it. Changed the...

Might drop it off the bill and see what happens!

Around 16deg c was the ferment then a diacetyl rest @ 20deg

So that's the grain bill. It has a very nutty flavor and I was wondering if it's the amount of victory in it? Or if it's the yeast or something I'm doing wrong..

Yeh I didn't dump it until about a half an hour ago. I gave it time..

I'm confused by the idea of diacetyl coming from poor chilling methods etc. Can you elaborate? If there is residual diacetyl in the beer not caused by infection, you can remove it, yeast should be fine to re-use. What are you tasting as diacetyl? As I was saying in my post it was yeast...