Recent content by Rosscomatic

Hi Void and SBOB. The reason it doesn't say to use 800g in 8L is because you're already extracting some fermentables out of the grain when you steep it. So it doesn't need as much to bring it up to 1040. Having said that, if you steeped and then added the full 800g it probably wouldn't make any...

If it's only a 10l batch then it gives you heaps of room to play. I'd suggest trying a really basic batch as a baseline. Then do other stuff as you go. Also with a small batch you'll need some serious discipline to not finish it before it's aged properly. Good luck with THAT!

The first batch is going really well. There are only a few bottles left though!!! The second batch is even better although it's still quite new. The oak really added an extra dimension. Really recommend it, but I'd cut down on the malt a bit so that I could get an accurate reading on the IG...

Couldn't agree more. IanH's spreadsheet is fantastic. It looks complex but using it is bery simple once you have worked it out. Then just play with the different hop types. There are many websites describing what hop does what (bittering/aroma). Like this one...

If you add 5L of water at 100c (boiling water) to 10L of water at 4c then the overall final temp will be 36c with 15L of water. If you rapidly cool it to 80c then 5L at 80c + 10L at 4c will give you 15L at 29c No I'm not that clever... I used this website...

Hi bigj The recipe is the first post of this thread. The only different is that that I put oak chips in, and instead of using 2 breiss kits, I used one breiss and one black rock amber. Th black rock was 1.7kg where the breiss was 1.5, so I adjusted the LDME too... Th first batch I made is...

So I just put on a new brew of this one... Differences are that I used WYeast 1728 instead of Nottingham. And I've also thrown in some oak chips... IanH's spreadsheet said I should expect an OG of 1.098. I forgot to take the OG until a few hours after I'd pitched the yeast (which I'd made into...

That sounds like an opportunity to me. I can see it now... The neon lights flashing "The Grott Shop - HomeBrew Specialists"

Cool. Thanks beertard!

When you say gelatinous, you mean cooked until they are all gooey and sticky like over cooked porridge?

I was planning on just steeping for 30mins at 65c-ish... Although I may cook them up first maybe... I'll give it a shot and see what happens anyway...

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Hi all I'm having trouble finding malted oats but rolled oats are very easy to get... Does anyone know what EBC and Potential I'd put into IanH's spreadsheet for Rolled Oats? Or... Does anyone know where I can get malted oats in Perth, north of river? Thanks!

Oops. 150g of dextrose...

Sorry for the late reply. It's been in the bottle for 2 weeks now. I cold crashed it to 3c for over a week (went on holidays) and then bulk primed with 15g of dextrose. Then into bottles. Tried some last night and I reckon its awesome already!!! It's going to be hard to keep it for a few...