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  1. sponge

    Cold Mash

    I do this with spec malts and add liquid to the cube, using the heat of the wort to sterilise. Haven't had any issues after doing on around 20 batches. I currently get 3-4 cubes out of a batch, so with my last brew as an example, I used 100% munich as the base wort, one cube was left as is, one...
  2. sponge

    Voyager Voodoo

    Agreed with that. Certainly more tame than a heritage xtal for example, but imparts a similar flavour. 80/20 would be a good start for a british or american pale. Flexible in a range of beers though. I prefer it to using xtal in beers. The photo above has a nice (re: overwhelming) whack of...
  3. sponge

    Is there anybody out there?

    Indeed.
  4. sponge

    Continuing Jokes Thread

    Sarcasm font was lost in the text..
  5. sponge

    Continuing Jokes Thread

    You could've stopped at 'Adam Sandler is doing a new movie'. That's all the humour we need..
  6. sponge

    Re-using yeast from last ferment

    I second the above. Tipping straight on to the old trub/slurry is a huge over pitch.
  7. sponge

    What are you brewing 2020 and 2021 ?

    That's a whole lotta crystal malt in there!
  8. sponge

    Stainless Three Vessel HERMS & stand & heaps more

    Probably best to remove your phone number from public view..
  9. sponge

    Voyager SM40

    Bit OT, but funny you mention the ashy/smoke of the RB. First time using it was in the BW case swap at 10%, and for the first couple of months I got a huge amount of exactly how you described it, dry ash and smoke/bacon. Double checked the malts to make sure I didn't accidentally add any...
  10. sponge

    Hot Cubing Hoppy Beers

    Yes, still dry hop. Treat cube hops as a flameout/WP addition in terms of flavour, with the bitterness of a 10-20min boil (need to experiment for your own system/methods). Dry hopping is still a separate process.
  11. sponge

    flavouring hops

    Days/weeks? Cubes will easily last in to the months without any (noticable) degradation in quality. Edit: Inclusive of cubes with hops.
  12. sponge

    flavouring hops

    Not a problem using high AA% hops in cubes, you just need to calculate the minutes accordingly for IBU calculations. Cubing at different heats will contribute different bitterness profiles and will vary between brewers and processes. I use 20min calculations, but know others use 10min with...
  13. sponge

    flavouring hops

    As a fellow 'cuber', if I'm looking at late hop flavour and aroma, I'll throw them all in the cube and treat them as a 20min additional. There's a bit of a discussion around the bitterness they add, but I find a 20min addition is good to use for IBUs. Others use 10-15min. Works a treat!
  14. sponge

    The Effects of Hops & Timing

    A huge amount of fruit can come from late boil / whirlpool. Dry hopping is only one dimension of the flavour and aroma profile.
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