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Nice clear wort on the helles

I don't think it's counter-productive enough to add the malted grain after the b-g rest.

I do 40 degrees for 20 minutes, 68 degrees for 60 minutes and 76 for 10. the 40 degrees is the beta-glucanase rest to stop the oats gumming up the mash. that's for a 10% oats grain bill.

Nice Helles to start the year. 2nd in a row. The one currently ready for kegging tastes great so far! Style: Munich Helles Batch Size (fermenter): 23.00 l Estimated OG: 1.047 SG Estimated Color: 4.9 EBC Estimated IBU: 18.4 IBUs Boil Time: 90 Minutes ------------ 30.00 l...

that will be a cheap brew!

I think bottles make for a better wit than kegging so you have got that in your favour. Unless you've got chilled taps it's hard to pour a good wit without getting a glass of foam. I've seen many bar girls struggle with it even with glycol chilled taps. It makes me cry watching them pour half...

all looks pretty good really. I find wits to be a fairly easy style to brew actually. To be honest you might need to adjust your expectations of a wit a little bit. When was the last time you had a hoegaarden? They don't really taste like much except for the flavour and aroma coming from the...

so I ended up with a rather unexpected result with my beer. To recap, I rehydrated 3 packs of W34/70 and pitched into a 1047 wort of 100% pils malt and fermented at 11.5-12 degrees. It has finished fermenting at 1013/1014. I took a hydrometer reading after about 6 days when the krausen started...

I stopped in at Granite Belt Brewery near Stanthorpe yesterday. All his beers are fairly old school and I really enjoyed them, especially his Irish Red Ale which was just perfectly balanced. It was quite a contrast to the current trends of bio-transformed soured NEIPA with grapefruit juice and...

Excuse me but this is the "what are you brewing in 2017" thread. Please do not **** it up with 2018 brews. Thank you.

Best thread for a while. You still get the occasional new question on this forum.

I've only ever made starters with liquid yeasts. The Mr Malty website claims "[dry yeast] does not require a starter. In fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast. So I just rehydrate...

might as well keep spamming then... I rehydrated 3 packs of W34/70 last night and pitched about 9pm when the wort was at 10 degrees. let it rise to 11.5-11.8 after pitching. Not a sign of a Krausen in the morning but by 3pm this afternoon there was a thick white covering. 18 hours! that's...

When i used gas i used to hose down the outside to cool it down. The burner got quite a lot of surface rust but it didn't hurt it

5.23 +/- 0.05 to be precise!

yeah man, no need to be worried about it. chill it up, carb it up. If you can handle drink it then it's all good, if not tip it. it's not going to kill you.

well does the beer taste or smell bad out of the keg?

that's some extreme attenuation!!

I don't see any reason to put sugar in an APA. If you want more alcohol that add more grain in the same proportions. I think you are also a bit too bitter for a balanced beer. I'd move some of the first wort cascade to the 10 minute addition to bring the IBUs down to the high 20's or early 30's...

I can never get my wort to chill down lower than 30 degrees with my counter flow chiller in summer so I let the fridge take it from 30 to 18 before pitching the yeast. If your sanitation is good then it's fine.