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I am doing a bit of an experiment Today I will brew an amber ale and a bright ale. With the amber I have added the whirlfloc at 60 mins, and with the bright ale I will use acidulated malt. Generally I use no acidulated malt and whirlfloc at 15 mins. On both I am boiling for 90 mins, using a...

I have always added a tablet of whirlfloc to the 25L brew at 15mins before the end of the boil. I was chatting to a chap, who said to help with chill haze add at 60mins. Any tips or comments ?

Over the past few brews of this recipe, I have replaced the roasted barley with chocolate. The taste is now spot on for James Squires Amber Ale. A fanatic drop. The only problem is that is doesnt last very long. It seems to always be in the fridge, then its all gone.

Cheers Tony, yes I think chill haze could be a factor. I do rack after a week, and use wirfloc. Ill give the Acidulated malt and protein rest a go next brew day.

Yes, I would say a good portion is yeast, although there is an amount of particles or varying origin in some cases. It is not a huge cloud of particles tho.

I still bottle, I dont mind bottling so much and kegs are basically out of the question as far as the partner goes. When I finish the boil/cool, I whirlpool the wort and drain directly into the fermentor via a tap; I do use a stainless strainer with cheese cloth over the top to catch most of...

I love JS golden ale, I havent had a shot at making a batch yet tho. Any AG recipe suggestions would be welcomed. Hop selection for me is generally based on whats in the recipe, and I have used Amarillo and the beer tasted fine. For hop tasting when a bit drunk, I have bitten off a bit from a...

As I get older the hangover and recovery from brew day seems to take a full day. Or perhaps it is due to the amount of the beer we drink at brew day. Saturday is brew day for me, if I tried Sunday, Monday at work would be lower productivity than usual.

I am happy to see you brew day went off as planned. My last brewday on as contrast was a comical disaster. I had missed a few months as I was in India and Sri Lanka, so we made a bit of a day of it, and were wasted prior to lunch time. Brewing went down from there. Did 2 x 25L batches one a...

I always wash my bottles after use at sink. Then on bottle day, I dip and shake in some pink stuff mixed in a bucket and then wash out with water using the little bottle attachment to the tap. Then give it a squirt or three with the no rinse sanitiser using the bottle tree attachment. Works...

I started using PET bottles while I began to build my glass collection. I still use them, but only when I know the beer wont be around for long. Several tests have proved to me that side by side glass is a lot better that PET both with holding carbonation and taste. I have no idea why PET beer...

You are a lucky man, However, you should keep in mind the first principle of economics what are you getting in exchange for what are you giving up ?

The LCBA is no better, it has lost the taste and is a bland shadow of what it used to be.

I loved Little Creatures both the pale and the bright ales However, on the weekend I went to the Inglewood, and asked for a bright, had a taste and thought this is like VB.

not me, I an not sure why there would be a difference. Perhaps its not the yeast type but the wort it goes into ? I guess, I am drawing a very long bow, but most kit users will use dry yeast. Reading the different posts, boiling seems to have the effect of draining wort of the oxygen for...

I did not realise there was a difference between dry and liquid, or starter yeast when it comes to aeration. I shook all of my fermentors like a british baby sitter, until a few months ago when I bought a air pump for $10 and an air stone. I am still sceptical of the pump, so give it a shake as...

When I was brewing kit and kilo, and the same now that I brew all grain, the beer takes a good month in the bottle to fully carbonate and be ready to drink. When I try the beers at 10 days, they have a few tastes that disappear after a month

I have brewed and bottled this beer, it started primary on 19th July. The only adjustment I made was to up the quantities to do 25L. The taste is great, very similar to James Squires Amber Ale. The hops are there, but this is a deep malty tasting beer. I was considering doing this brew...

For me, bulk priming was a must, as I have a collection of strange sized bottles and I am lazy. Those lollies, it was only a matter of time before I would forget a bottle or two. I use dex and Promash provides the amounts I set the carbonation for Ales at 3 and for wheat at 3.2 stouts 2.6...

I have done a hefe weisse with wyeast German wheat. It fermented at 19c and went crazy, blowing foam all over the top of the fermentor. Great looking foam in the top when it settled a bit. Has a distinct banana or bubblegum smell and taste I actually thought it was a dud not meant to have...