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When I first keg a beer after dry hopping in the fermenter I find it needs a week or so for the nice hop flavours and aromas (fruit, flower etc) to dominate the unpleasant hop flavours (grassy, vegetal, astringent). What many might call just putting a bit of age on the beer. With keg hopping do...

yes I'll be there.I wonder if sitting a bag of ice on top of the font would chill it down.

I think I need to re-install the font fan.

30 grams is f all I'd be going 100.

Tell ya what pouring beers in this heat really sucks. The first one is all foam, the second one is half foam and the third one pours nicely.

I ended up going 90% vienna and 10 % Munich I on my honey lager. Will add the honey at high krausen. I think it will be a nice beer

I'd say you'd get more trub from biab because you get hot and cold break material as well as yeast. Depends how much you leave behind in the boiler but I'd say the big brewery doing a huge batch would be transferring pretty clear wort to the can.

Nice. Ours were hand-bottled from a 15kg bucket. let me tell you it makes a ******* big mess trying to use your sparging jug to fill teeny tiny little bottles with honey. beersmith has "honey" as an option under the "add grain" button. that's all I did.

ha that's funny I just got married and we gave away a jar of honey for the girls and a stubbie of home brew for the men. There was a BYO article that said 20% will smell strongly of honey. so that's about 18% beersmith predicts 5.1% with 1.004 FG but beersmith has been consistently...

speaking of generations-old yeast, this will be a 4th generation w34-70 pitch to keep my run of lagers going. Honey Lager Batch Size (fermenter): 23.00 l Estimated OG: 1.044 SG Estimated Color: 5.4 EBC Estimated IBU: 14.9 IBUs Brewhouse Efficiency: 72.00 % Boil Time: 90 Minutes...

is it only on one side of the bottle? might have been stored on it's side and that's just sediment?

oh since you said you used the morgans can instead of the dextrose we assumed no #2 enhancer. that makes sense then. Happy getting **** faced on your own brew!!

so that's 3kg of malt extract and nothing else? in how many litres?

definitely deserves it's own thread.

I've got a mate who works at coke. It would be cool if you could get a couple of hundred stamped coke cans... you could smuggle them into all sorts of places!

^ probably want to double the dry hop amounts.

got mine from hoppy days, a forum sponsor and nice fella.

not trying to tell you what to do but I have been brewing for many years and it was a long time before I ever laid eyes on an un-cracked grain. I and probably the majority of brewers here would just research a recipe, build it in software (you definitely need software to design beers; beersmith...

yes it's probably a good way to use a recipe that is known to be generally good. But for me half the fun of brewing is doing the research, designing the recipe and seeing how it turns out. Everything else is just cleaning :)

I imagine any clean lager strain would be fine. w34/70 is a good dry yeast or there are plenty of wyeast lager strains available.