Recent content by MashMasterMike

Thanks Reg. It seems from my research that many of the historical accounts of Burton Ale are in the realm of 6,7..8% whereas some of the current commercial examples are more standard. I'm somewhat obsessed with big beers so i'm going for around 6.5-7% - which then also lends itself to being...

Hello brewers, So the other day, I decided to put a list of 10 interesting styles together that I will brew throughout this year. (i'd do more but only have one ferm chamber.. hahah). First cab off the rank is a Burton Ale, which I've never brewed before. So from my research this old style...

I thought about that. I can use 'fridge constant' mode but the reason for preferring to use the beer probe is that the freezer will be on less as it's only trying to keep the 40+liters of beer stable, whereas the air within the freezer changes quickly so using fridge constant mode causes the...

Hey no problems, I extended the 9c period anyway yesterday so it's still at 9c. Ah ok, so pilsner should be a tad warmer than your traditional bavarian lager. I will keep a note of that for next time. I was aiming for a Pilsner Urquell clone. New words.. autolysis, just looked that up. So does...

Hello all, @keine_ahnung wondering if you could help me out here.. ? I conveniently found this post and your advice above just as I was preparing for my first lager. :) However, I wonder if you could clarify some points for me? Process so far for my Czech Pils: Mashed 60m @ 66c Mashout 78...

ahh right, cos air dried is of course dry.. cheers.

The more I learn about this hobby, the more I realise how much more there is to learn... You gotta start somewhere but I laugh at the old days when I first started 'making beer' by just mixing some liquid extract with water and plopping in a pack of yeast. Ahhh right, I've wondered before how...

Thanks Mark, Now I'm curious to know where Ray Daniels came up with this information...I'd just taken this information for granted. The malt analysis sheets are not something i've invested the time to understand properly yet, but I think you've just spurred me into studying this information...

thanks for the input guys, Can explain this further please? From Ray Daniels - Designing Great Bears, the section on wheat beers begins with the following: "...Barley provides more extract to the brewer per pound of grain than wheat does...." The context of this quote is in relation to the...

Agree with Robin, it's most likely the internal fan that' stopped. Very easy to replace if you have any handy skills. I just replaced the one in my Westinghouse upright freezer which is my ferm chamber. Got a replacement fan off eBay for $25 Also, if have more skills you can quite easily remove...

Wheat was 65.2% of grist Yeah, I usually do but was tackling so many other things while brewing today I didn't bother. I was a bit complacent because I usually nail my OG so just figured it would work. Kegged an IPA, bottled some Stout (from a keg), made some conversions to my ferm fridge and my...

Hey all, Just wrapping up brew day for today and as I was transferring my wort into the fermentor I took a sample for the hydro and to my shock I was waaaaaay off my target OG. I've been using my current system for several years now and without exception so far my efficiency is 90-91% every...

Hi hoppy2B, I'm doing a 50L batch (~45 into fermentor) - I have some time though as the fermentor (and ferm chamber) is currently nurturing my Abbey Double to life and will be doing so for the next 4 weeks. Although given the season and temperature where I live I don't really need the ferm...

Hey all, Just joined after spending the last few years stalking around silently. So I switched to brewing all grain around 2 years ago and have been loving it. My brews have all turned out really well so far, but all have been directly from recipes I've found online. So while planning out my...