Recent content by Noxious

Just tried the Punk IPA, out of the three types on offer (trashy blonde and the pilsner) it seemed the best fit for me. Thought I would search on here to see what others thought about it because although I enjoyed the beer in terms of the light-ish malt profile and bitterness, however mine also...

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'Most lager yeasts have less oxygen requirements than ale yeasts' - BribieG I found this very interesting as I thought the opposite would be true as 'ale' yeasts would have developed during warmer fermentation(s), thus enduring lower dissolved oxygen concentrations. While lager yeasts have the...

First couple of brews I did I used carb drops/sucrose, then promptly switched to dextrose, which was an improvement! Also tried Light DME for an IPA which turned out nice, but you have to adjust the amount to suit. Lots of calculators include it so it's up to you. :icon_cheers:

When I switched to the cling-wrap I noticed a definate change in the krausen height. I didn't change my recipes a great deal or use a temp fridge and it went from a usual 4-5cm height off the wort to a consistent 1cm (max.) height once I began the cling-wrapping. Didn't change my beers at all so...

Give the mash a big stir before your take the reading, that should help a bit. :icon_cheers:

If you want it at 2.8 volumes I guess that's ok, according to BeerSmith was it? Personally, I would lower it to something around the 150g mark (maybe even lower) just because over-carbed beer is shit to pour and a bit crap to drink. I have bulk-primed some brews with 160g and found it too...

I would contact Tooheys or the supplier, informing them your fermenter has dandruff and how you will be buying a coopers or a cheaper alternative next time! Cheers :icon_cheers:

Thanks for the tips all, Megs80 - where can I find this recipe? I can't see it in the recipeDB and did a bit of a search with no luck, will i have to PM him to get it?? Bizier - I have been only mashing my grains (not w/DME) then boiling for an hour then adding to the fermenter and stirring in...

Just started a german pilsner (with another on the way) and am now looking at doing an IPA, possibly an American style IPA. Only brewed one IPA before around 3 years ago, now I'm using grain and less extract and want to brew another soon. Just had some mucking around with making up a recipe, any...

Oxidation from the time you pour it till the time you drink it? Must have very sensitive palate, unless the beer is supposed to last a year or two in the glass?!?

this is verging on hop-p0rn and I'm close to drooling! Very envious..

Ok well, I will probably end up doing what I'm led to believe is a German Pilsner-type brew, along these lines 2.00kg Light DME 1.50kg Pilsner 0.25kg Carapils 0.20kg Munich II Magnum (bittering) Tettnanger (Aroma & Dry) IBU = ~27 EBC = ~9 S-189 Maybe thinking of adding some Melanoidin...

Oops! My mistake, I need to do some more brushing up on the style basics I guess.. I assumed Dunkel related to the colour of the beer not the yeast used to ferment it. Back to the drawing board! <_< I have had success making pseudo-lagers (w/US-05 @ low temps), would it be better to go that...

Hi all, Just wondering which commercial dry yeasts would be acceptable for brewing a Dunkel (of sorts)? S-33? T-58? or a wheat-style (WB-06?) even though the recipe will not be a weizen? Or should I just stick with a US-05 or S-04 to negate any over-the-top yeasty flavours? I can post the...