Recent content by Stuwort

Hi, I want to do a brew for a mate who has Coeliacs. I'm thinking of doing an experimental brew using Breiss Sorghum, rice malt, corn malt and dextrose and using Hallertau and Tettenanger hops. Does any one have a suggestion for the lager yeast. I want to try and create an easy to drink lager...

Crusty, I'm quite green in the all grain arena, but won't knocking out your 52c rest reduce your head. It is my understanding that increasing your 52c rest to 10 min will increase your head density, and even adding a 57c rest may help your cause.

My old house mate used to blanch about a kilo of them and add them liquid and all to his FV. I'm not sure of the recipe, but it was a very dry, highly carbonated beer that reminded me of Asahi with a hint of strawberry.

I have an aussie PA that is 72% pale malt and 28% wheat hopped with cascade and nelson at a 5:1 ratio that is ready to go to secondary. Should keep the relo's happy.

Here is the photo of my nearly split cube. But on a positive note, I just dry hopped the wort and it is going great.

I ferment in a cube and use the lid to keep a head of pressure in the FV. This time I forgot to back it off after pitching and the FV now resembles a bee stung version of its old self. I can't seem to post any photos from mobile, but I very nearly ended up with 13L of my pale ale on the floor.

I've got a Belgian ale hopped with Tettnanger ready for summer that is drinking well on a hot day.

Does any one else ferment in a cube?

Cracked one of the new Tettnanger hopped brews last night (after ten days in the bottle), should be a nice brew once the 'green' taste subsides in six weeks or so. This one had no dry hopping as I was away. Has turned out very mild.

My favourite hop. I just did a belgian with 82%Pils, 11% wheat, 7% crystal, tettnanger and W27 yeast (which I think is T58?). Heavy early, late and moderate dry hopping to 25 IBU. Not a traditional recipe, but a great session beer. Just remember to do your first rest at 51c for 10 min to produce...

I've gone from K&k to extract to BIAB and am now doing step mashes with my setup. Bloody loving it and can't believe how easy it is to acquire the knowledge needed to make good beer. Next step is to start using liquid yeasts now that I can rinse and re use my yeast. Now to convince Wifey that...

Hello people, has any one used the Wyeast 3638 and if so, where can I get my hands on some. I am in Perth (Beldon) and plan to make a hefe (and as I only do mini biab at this stage, will re use the yeast). Cheers

I have 300g of medium crystal and 23g of tettnanger left. Can any one recommend a base malt (2kg) and yeast for my next brew?

When I was brewing with extracts, I made my best wit using dried tangerine peel bought from an Asian grocer for $1.80 a packet. It does have an effect on the colour though.