Search results

Magic, I will take a look. Cheers for the guidance.

Thanks for the validation on Beersmith. One question for Beersmith advocates, is it a tool that you can use to assist with modifying recipes to cater for size differences that you may decide to brew? Does it also give instructions as to how things would happen on brew day? I will see if I can...

Thanks for the alternative option, I will take a look.

Thanks for the info. I will have a look at BeerSmith and see what it is capable of.

Hi all I have been brewing FWK's from my local brewshop for a while and have had great success with them. I recently decided I wanted to look at expanding into AG and bought a Gen 4 35L Brewzilla. I haven't been around the forum for a while so I am not sure what the go to application is these...

Hi all I have just pitched a Milkshake IPA FWK with Danstar New England Yeast made by Grain and Grape. The website (Fresh Wort Kit - Milkshake | Grain and Grape) says that fruit can be added at High Krausen which I expect will be somewhere around Sunday. This is my first time adding fruit to a...

Got it, thanks Grmblz. I will take a look at that.

Quick question on the Muntons range if anyone can answer. The Dr Smurto recipe for the Choco Porter Extract - Dr Smurto's Ashes IPA - Recipe Kit says you need Light Malt Extract. Would I be correct to assume that this is the same stuff Coopers Liquid Malt Extract (LME) - Light - 1.5kg can |...

Will do, cheers. It would be awesome if there was some sort of site database for all these hidden nuggets of info regarding what people have discovered over the beer making journey.

Cool thanks. This makes it clearer. I think I may give the syrup route a go rather than essence as I am keen to try natural carbonation with sugar having not done it before. I have done a couple of pressure ferments which has achieved carbonation as well so I presume that could also be an...

Homebrew is definitely no laughing matter and it doesn't make a difference how the end result is achieved as long as the flavour is where it needs to be. This will be the first time I have played around with anything like this as the FWK's have been more than adequate. It's the variety I am...

I am indeed fortunate that I have a good HBS just down the road. They are only doing postal orders at the moment so cannot drop in to get the things I need which is a shame but it is what it is. Thanks for the info re the syrup, with your home made recipe would you use all that in a standard...

Yeah, Grain and Grape in Yarraville, Vic is only about 15 mins drive from me and where I often buy the FWK's from.

Thanks Grmblz, that is good info, especially around the freshness aspect. I did notice that KL were out of stock for a fair bit of their extracts which your post explains why. Reading the KL instruction manual for some of the kits, nothing seems onerous or difficult in any of this even when...

Hi all To date I have been using Grain and Grape FWK's with success to make some nice tasting beers which I have mostly been happy with. Like all beers you never know if you will like them until you try and so some are not quite to my liking but on the whole they have been great. I have gone...

Magic, thanks for the advice re a squirt of CO2. I will do that.

Hi all I have started playing around with fermenting under pressure and have just finished the CC on my second beer using this method. This morning I did a closed loop transfer from fermentasaurus to corny keg and then tried a bit of the beer that was left in the 'saurus. It tasted fine to me...

Magic, thanks for the pointers. As with everything homebrew, just gotta give it a whirl and see what happens.

And all this is once the primary ferment has completed in its entirety? Once the gravity settles do you do a cold crash in the primary and then transfer (which is how I have always done my brews to date using CO2 to carbonate). Or do you not cold crash and transfer to your keg with the sugar...

Thanks all. Corona has restricted access to my laptop to loop back to this. So the long and the short is potentially a couple of weeks at room temp would generally be ok but not really much longer. I think that giving the keg carbonation with sugar is something I might have a bash at. Does...