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so u have already pitched kit yeast? if this is the case always take temp b4 pitching. and dont pitch till its at right temp. i know its hard if your in a hurry(i myself have pitched early way too many times) but its best to wait, i narmally dump goods into fermenter and leave in fridge with...

cheers all. i ended up sucking quite a bit of **** through :( and was left with alot of what looked like waisted wort, so i tipped it into my hop sock(almost filling the damn thing) and pegged it to the side of fermenter to just drip in slowly while i was at work. there is a fair amount of crud...

****. i just realised forgot to add my whirlfock tablet last night. is it 100% nesseisary? or will if have any ill effects if i dont have it in there? ive already let the wort cool overnight but if its needed i could boil it again for 15 and ad the pill yeah? cheers red

just put this one down, picked the halycon from craftbrwer(sposor up top of page)

cheers for the advice guys. appreciate it, so its basically inevatable that ill loose a fair amount of wort. ill wirlpool next one and hopefully get more than 23 stubbies out of a half batch :( just bottle my first and that all i got, im sure quality will make up for quantity lost thanks again red

hey guys just wondering how i reduce the amount of break and crud that i suck from pot into fermenter, ive got no comparison to go off but ive done 2 biab brews so far and there is alot of junk in the bottom and i cant get all of the good stuff out. first time i just sucked a bit through and...

2nd biab underway. added a 15 min proteen rest despite being told its a bit of a waiste in biab, figure it cant hurt too much so long as i can ramp temp up quick enough(dont think i did in my first attempt resulting in a beer 3points lower than expected, but anyways), only a 60min mash at 66 for...

its extract but anyways found this on a quick google search - 4.5 lbs dry light extract - 1 lb rice syrup - 1oz willamette @ 30 mins left - 1oz fuggles @ 15 min left - us safale 05 EDIT: too lazy to convert to metric, u may do that :P

yeah nice, that could work also. cheers mate

yeah when i raised temps it took maybe 10 mins or a little longer, still i wouldnt have thought it would make that much of a dif, anyways im sure it will still be a taisty drop, i do however favour malt forward beers so maybe need to either lisft the bag out completely while increasing temp or...

ok so about 6 days worth of fermenting and its down to 1.009. im assuming this is done but will leave for another couple of days, its actually much lower than beersmith estimated at 1.014. is this a good thing or bad thing? it would be a much thinner beer than anticipated i suppose and taisting...

just a thought, one that i myself have been toying with for a while, why not ditch the rind and go crazy with late cascade/citra/centenial? i myself havnt tried citra b4 but was thinking of doing a heavily hopped(aroma and flavour, not bittering) cerveza for a while, using at least cascade, and...

cheers for the help/encouragement guys. racked into fermenter and pitched this morn so hopefully will have some taisting notes for you in about a month, the extract was awsome 2 weeks old but hops slowly died a bit so i think ill hook into it early. only thing i might do dif next time is...

cheers mate. thats what i was hoping for so i could add a couple of ltrs to bring it down to 1.050, so yeah, think ive done what im sposed to re: colour, has darkened alot duing boil and hop additions, though still not as dark as the extract version half pack of us-05 rehydrating, wart cooling...

crikey!!! i think ive done it!!!! bout to start hop boil, og was 1.046 at 70 degrees, (i think this is what im aiming for), got no idea how to work out efficiency(though i think my burnt ****** hands should indicate it highly), cant work it out in beersmith or how to adjust for temp, but mash...

so far so good, protein rest done. i aimed for a ration of 3l/kg in beersmith but with how much the grain soaked up when i lifted bag to ramp heat up it looked like very little. so i added another ltr or 2 of hot water, took temp up to 66 stiring the ******* outa it then lid on towel and...

argon, cheers mate top tips, realy appreciate it manticle, pretty much spot on as always, im a big "keep it simple stupid" kinda guy so thats the way ive been thinking this past week or so, but im pretty confidant in a 2 step mash, decided to go with the direct heat to step it up, so i dont...

ok so brew day is tonight..... very excited. only problem is that craft brewer is shut :( went to lhbs and grabbed some pale, asked him what sort it was and he simply replied "traditional" that means nothing to me. i assume it will do the trick though. the grain was milled there but does not...

hhhhmmm so its good to mash at 66 for say 40 mins then step it up to what? 70? for the last 20? this will improve beer?

thanks heaps for the advice guys. only pitched the yeast on what should be my last extract today. so will go grab some voile, wirflock and required grain in the next week id say. will post how brew day goes. cheers again red EDIT: just opend my second last tallie :( note to self: do not...