Recent content by Nashmandu

Rekorderlig cider is crap

Not only does it matter, its probably the reason you have diacetyl in the first place.

I dont know where you have got the malt bill from or whether you have thought of it yourself but it seems weird...roasted barley, special b, carahell are bit part players at best.....70% pale malt and some cara munich and munich malt...possibly vienna, then the chocolate/black malts to achieve...

Another possible explanation for the 'vegetable' aroma is DMS (di-methl sulphide) which can be a problem when the boil isnt vigorous.

Thats a fairly open question! Of course it all depends on what you like, or what you would like to achieve? However it is very easy to just throw a recipe at you! If you having brewing software (if not download brewmate) punch in something along the lines of: 70% pale ale malt 20% munich 10%...

Out of all the 'high alpha' or new world hops available, Cascade is probably one of the best. It is consistant and holds up better over tim than most others. However it should not even be mentioned in the same breath as german lager. Any noble hop (arguably) could be used.. The grain the bill...

Aim for a low alcohol style that you like. Then mash it in low and use a high attenuating yeast to dry it out. Counteract this with some wheat or any high protein malt to ehance mouthfeel. Saisons were traditionally low alc beers....that could work

This confusion about the beer/word ''blonde'' is extremely common in general beer discussions.: The word blonde is used in australian low carb ales as a marketing ploy. Because it envokes many thoughts/predictions on what the beer will be like. Then there is a belgian blonde which is probably...

Whatever you idiot! Why would citra be good.....you may aswell suggest any hop under the sun. Stef use the halletaur or saaz because they are both good noble hops: saaz will give a subtle spicey earthy character, while halletaur will give clean character with hints of lemon

I dont know where you get that figure. A brewer starting out with very little knowledge would be on 40-50k......Head brewers or a senior brewer between 55-80....and then probably 80-150 for the top tier, like operations managers/executive brewers etc

seriously mate, you've shown a complete lack of understanding over the last few weeks. mill in, mash in, lauter (sparge), boil, chill, ferment, condition. Look up these terms and learn.

While I dont want to put you down. Stupid question. Mate, just read some stuff on the internet about brewing for 30 minutes and you will understand the process. Rather than hanging around here for 3 years learning snippits. Que attacking comments, man-du

Whats your name speedie?

Sounds Perfect! Munich is fine, which is to say that I would also use it. It will add malt complexity, body and mouthfeel. Your low mash temp will prevent it from being to cloying. Caraaroma is probably uneccessary, but why not?! Maris Otter and munich are big malts, so bear this in mind when...

You guys are single handedly overcomplicating the entire world. Purge your goddam keg with CO2. Limit hot side aeration....thats it......essentially.