Recent content by Mantis

Some to the chooks, and the rest dug into a spare garden bed, the worms love the stuff as it breaks down

Any APA. I use them for my pale ales (no clones) for flavouring and aroma.

Water chemistry helps too, ask them about stuff to put in the mash water to acidify it. This helped me too but I have let it slip as I am happy with my results just using rain water. Try different stuff as we all do but if you get a good result that you like drinking dont get too concerned...

Getting low effs too and using JW malts for the base. I did experiment with very slow draining of first runnings which improved things a bit but not worth the wait. Will try different malts in future as well to see if that helps with my setup. Beer still comes out great so not too concerned

I like the arse of my avatar :icon_drool2:

:lol: :beer:

Been away from here for a good while but have been brewing constantly and no chilling all the way and unless I am missing the symptoms no botulism here. This place hasn't changed eh. The resident shit stirrer starts a thread saying no chillers are dills and it runs for 24 pages Get back to...

Have never used chemicals at all for kegs, cubes or fermenters. Kegs I just rinse in hot water till all the beer sludge is rinsed out, empty a kettle of boiling water in and seal it, give it a swish about then hook it up to beer and gas lines and pull the water through done. Cubes rinsed till...

I am sure my kegs are not 18L like they are supposed to be. :chug:

WTF is happening to this forum since I have been away. Putting meat in beer is just ******* mad

Hey Tony, gutsy post. Havent been on here for a long time and came here to find your post. All the best man and I really hope you can get things sorted. 2014 My Precious >>> classic Also thought my avatar might cheer you up :P

Yep it should be fine. Boil it as usual and go from there

My pale ale that is my only brew recipe has 90% pilsner malt and I always boil for 90min and start adding hops at 45min

Takes longer ;)

I use US-05 exclusively and get butter if I dont let the brew come up to 22 or so for a day or two at the end of ferment.