Recent content by sgw86

Hi, This recipe sounds great! is it possible for someone to please post this up (all-grain)? as the RecipeDB is down. Thanks!

Nick, Thank you. I guess another thing to try would be brewing identical beers (say the Czech Pils that I do) and comparing side by side with the different yeasts. Thanks to all for posting, some very helpful information. Greatly appreciated.

Hi All, I have recently made the move from Extract to All-Grain thanks to Nicks 19L stovetop thread. I have only ever used dry yeast since I started brewing again a year ago. Normally brewing Pilsner, Lager and an Ale here and there I am thinking perhaps it's time to move from the w34/70, S-23...

Hi, I am fairly new to this method and have now done 2 brews (both using 4KG of Grain). My method has been to mash in 12L for 90 mins. Sparge with 6L (which involves me stirring the grain for 4-5 minutes and then letting it sit for 10mins, then draining it for a further 10mins while also...

Looks like I need to grab myself one of those vacumm sealers. Until I have a chance to get one I currently just fold up and then peg the hops in the original foil vacumm sealed bags that I buy them in, trying to squeeze out as much air as I can. I then place this foil bag inside a glad wrap bag...

Is there alternatives if someone doesn't have access to vacumm seal? such as an airtight container etc.?

Interesting. I guess it's always advisable to buy ingredients from the region that the beer originates from. With Flowers (why is it not possible to get NZ Cascade as pellets) do you use them as you would use pellets in a hop sock?

Weyermann malt? and I notice you can buy NZ Cascade in flowers but not pellets?

Thanks Nick and Gavo! At the moment I will continue to add the hot break and then as I get more comfortable with the process can look to whirlpool and siphon into fermenter. As I am starting to build up my recipes has anybody had a crack at a Mac Hop Rocker Pilsener? A bit of research has led...

Nick, I reckon there would be more trub at the bottom now which seems to have settled down. Would I have this much trub due to me pouring the entire contents of the mash stockpot into the fermenter? as opposed to leaving out the hot break etc. I am just going to cold crash to 0C in the primary...

Hopefully Nick or Flano can help me with my below question (may be a little over worried though). I am almost up to Day 14 for my first BIAB using Nicks method and had a taste...must say very very nice! Again thanks to Nick for the tutorial and also Flano for his tips and advice. Anyhoo I have...

Keirent, Found this description on Brew Dudes.... Melanoidin Malt is a type of malt produced by the Weyermann Malting Company. Melanoidins are desirable flavor compounds that are present in malts (especially German malts like Munich and Vienna). This specialty variety has been described as...

Excellent. Thanks Nick! Have adjusted the recipe now and will attempt once my current batch finishes up. Without asking too many questions. My last question is the addition of Dextrose. If I wanted to increase the alcohol without sacrificing volume in the fermenter is the additon of Dex a good...

Thanks Nick! Put the recipe through BrewMate. How does that look for a final one? Is the Mash temp/length fine? (strike temp of 70c). I will also be using Weyermann Bohemian Pilsner Malt and Weyermann Melanoidin. I have added the CaraPils malt for a bit of body but not really not sure if this...

Great! Thanks Kierent! When raising the temp from 62 to 68 did you just apply heat and stir (so not to burn the bag and grain)?