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Cheers mate, finally got the recipe done first one bit of stuffing around.

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I usually make my own starters and add washed yeast. I was a bit bored this morning and got another 7 mini cubes organised for my next few brews, thought I would post as someone might find interesting/useful. I find this super easy using old mustard/condiment bottles, I add the hot wort and...

Never brewed a Kolsch before, so did some research and whacked this recipe together and she is down to 1.020 in three days, tastes great so far! HOW IS KOLSCH SPALT? Recipe Specifications -------------------------- Boil Size: 31.03 l Post Boil Volume: 23.71 l Batch Size (fermenter): 19.00 l...

That's something to keep in mind, for next time...! Mine was super thick and really reduced.

Yeah just wondering because the wort has not gone below 1.014 been steady for 3 days or so, and looks done. Anyway's will try again, maybe do the stein version with the hot rocks, that would be sweet!!

I would agree as a caterer I make caramel all the time with sugar and getting the process just right takes time, skill, patience, and experience. I cant fathom actually caramelising wort by reducing it. All the proteins and other break material etc, etc, would burn before getting the wort up to...

Unfortunately the grower has not got any extra information on this variety, we may need to wait and see if anyone else can give some information...

Yeah its screwed! I will come over and help you pour it into my keg, I promise to pour it on my compost when I get home.. ;)

I may have misunderstood your intention, your comments on two different threads at the same time may have caused my reaction also. Not too worry I appreciate your response, it was late and not a big deal.

PM sent. Cheers.

You could for practice and to save a few bucks. If your asking about the possible future attenuation then I would guess being that you have had the temperature range all over the joint, I wouldn't bother. Some one with more experience might tell you that the attenuation from each batch might...

That second video is awesome!! would love to try that, lot of work. interesting site will have to do some more looking around in there.

Did a quick search before, might have to look a bit better. Yeah the method you mentioned is pretty much exactly what I did. I might have to get that yeast you mentioned I nearly bought some the other day but ended up getting 'Dennys Fav 50' instead. If I like this beer will try the yeast you...

No I have not, interesting, may have to get some and have an experiment. Have you used it before? or anyone else? Yeah I kind of thought it might be bit more of a Maillard reaction when reducing in the pot. There is a video that looks like they are getting some caramelization from using hot...

Howdy, I made my first 'Scottish Heavy 70/' a few days ago and caramelized 3.8Lt of wort in a pot, then added it back to the boil for a 21Lt batch. I wasn't really sure how far to go with the reducing as I didn't want to burn the proteins in the wort, as they surely would have burnt before the...

Ok then. I'm not going to be baited into an argument. That one dude on a radio station has some very intelligent guests, and the post was for people to listen too if they want, if not that's fine.

Ok dude. I thought this was a forum. :huh: Edit: If you want extra evidence listen to the pod cast, done.

Really, I thought I read some where that the lager yeast actually keeps working at the lower temps, cleans up some sugars the ale yeasts wont. My lagers still tick over and drop maybe 4-6 points at low temp.

I would have to listen to it again my self. They had a scientist explain lab results (I'm not a scientist by a long shot) either in this pod cast or another on Irish moss and he went along the lines of it some how dropping the IBUs down when using it in, nothing huge but enough that if you where...