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Thanks Turto! :icon_cheers:

Hi, could anyone tell me the ratio of dextrose to maltodextrin in Coopers brew enhancer 1? I would have thought that sort of info was on the label, but I can't see it anywhere. Cheers, Yoz

I've seen extract recipes that use either DME or LME as the base but I can't seem to find any explanation as to why either is preferred in any particular style. Is it just personal preference? Do either have advantages in particular styles over the other? I'm planning a Chzech Pilsner recipe...

Thanks Matti! Great thread and just the info I was looking for. :beer:

With temps dropping it's getting closer to a stable 12 deg. under the house so it's time to start thinking about pilsner recipes. The research I've done suggests that I should brew at 10 - 12 C until primary fermentation is complete, then rest @ 18 C for 2 days, then into secondary at around 4...

I'm following a recipe that calls for flaked wheat but I incorrectly bought cracked wheat. What's the difference? Will it perform the same and do I need to mash cracked wheat or just steep it? I think I've already read this answer under a different topic but wanted to be sure I was doing the...

Thanks for the responses. Yes, I've been dividing the old 100g into 10 equal measures up till now but it looks like a set of scales is next on the "to purchase" list, right after the secondary.... and a bl@@dy big pot! :blink: Cheers, Yoz

I don't have scales that will measure down to 10g incremements so was wondering if someone has a rough guide to how many grams of hop pellets would be in a teaspoon? Or any other similar rule of measurement? Cheers, Yoz

Thanks for the ideas! I had thought about tipping the fermenter to get the tap out of the sludge. I'll do that and give it a few more days. Nex time I think I'll rack to the secondary. Cheers :chug:

Bottling time for my second brew. Cascade mahogany porter with amber DME, steeped choc grain and Goldings hop additions with US-56. Smells bl@@dy fantastic and can't wait to drink the finished product. It has formed a lot of sediment during fermentation. So much so that there is a lot coming...

Just returned from a couple of days in Hobart on business. Was lucky enought to find Moo Brew dark ale on tap at the pub across the street from my hotel. A tasty drop! :chug: I'm relatively new to this game and would love to brew something close to the Moo Brew dark ale. Anyone tasted it or...

When steeping the grain, what do you use for a grain bag? Is such a beast comercially available or is there something easliy available that will do the job? :huh: Cheers, Yoz