Recent content by redmond

Count me in

I had a Wyeast 1084 that I smacked 12hrs before pitching that didn't swell at all. Got a little impatient and ptiched it anyway, I don't recall having seen any activity in the fermenter for the first 3 days. I went away for the weekend and decided to take the gravity when I got home. It had...

I wouldn't use the corn syrup myself. If you could get a hold of some flaked barley it adds body and helps with head retention. You might also be able to drop the the cane sugar too.

Phil, I found a clone recipe in the Sept 08 byo mag for a Murphy's stout 2.72 kg Pale Malt 794g Flaked Barley 397g roasted barley 44g of 5% AA goldings 60mins Total boil 90 mins Mash at 3:1 liquor to grist hold at 67 degrees

I was told the same at my LHBS but after chatting with the guy over a few weeks his customers complained that it didn't seem to floc as well. Took a bit more time to clear. Other than that from memory I think that it still produced a great beer.

Thanks Ross but I have already pitched, finished actually. I do have some nottingham but I am just investigating what the different yeasts do. I think the mash settled around 65 degrees and I did hit 1.018 to finish. Oh well, should have a sample by the next BABBs meeting.

Sorry for the delay in replying but thanks for the tips. Thanks for the comments. Firstly I used pils malt more because that's what I had but I have had some pretty good success with it though. I made a great stout not long back. Anyway, taking comments into consideration I adjusted the recipe...

I am planning on brewing a porter tomorrow and would like to get some feedback on my recipe? The efficiency is set at 85% but I am not completely sure about that. Previous brews using galaxy pilsner ahve yielded close to 90% from my system. WildCatz Porter A ProMash Recipe Report Recipe...

I would agree with Tony and Goatherder, I made an amber ale with 9% amber malt and it was very distinctive. However by the time I got the bottom of the keg I wanted more.

I have used the galaxy malt to make a stout recently with pretty good results. I got a bronze medal at the recent BABBs annual comp with it. I have gone through one 25 kg bag and onto my second. I will certainly keep using it for the price.

I currently have a 5l batch in my fermentor. Doing a wheat which I am not particular fond of so I only made a small batch. I am looking forward to the results as I may use the method for pilot batches in the future.

Got my copy a couple of days ago and if I had any negative comments it would be that it is a little light on the ground for content but then I find the same for BYO. I read it in a couple of hours and find myself wanting more. It gets my vote, I will be opting for the 2yr subscription...

Here is my latest bitter. It isn't actually as dark as the photo shows.

Good luck Mark. I am brewing tomorrow too. Just finished cracking my grain and filtering my water. Plan to make an APA. You certainly can't go wrong with a pale ale.

Sorry, looks like I read the article wrong. Mis read the comma and the or. The quick oats I used, not uncle toby's, said to boil for 2 mins with 2:1 water to oats. I tried it tonight. Not too bad however I think I missed the colour. Looks more like an Old and not a stout. Tastes like a stout...