Search results

I have little doubt Creme De Cacoa will provide the desired chocolate flavour. But it's an expensive addition. Most recipes call for the use of nibs, & that's what the commercial brewers use AFASIK. Can't comment from personal experience about any tendency of nibs to effect the head adversely...

May I make a few observations: based on about 40 years experience with Coopers Stout. 1) It yields consistent predictable results & is not particularly sensitive to brewing temperature, let common sense rule.. 2) If you do a two can brew (strongly recommended) results are even better, at least...

First: If you have room an old re-purposed fridge of a suitable size to accommodate your fermenter is the overall best option to gain temp control. You will need to fit the fridge with a controller, either the well known ST-100 or the Inkbird equivalent. Depending on what you opt for some wiring...

Well you know you can't expect an optimum extraction if the grains are not crushed. But you have done no harm so relax. I do not follow your method though: what exactly did you boil for 30 mins & why so long?

I have had a few experiences where fermentation became stuck & mostly nothing I did would help. I doubt over-pitching is your problem. I'd suggest you taste the brew, if it's too sweet you know that fermentation has failed & you have only two options: "bottle & hope" (use PET plastic bottles)...

My experience: I contacted a north Auckland craft brewer after tasting their lovely chocolate stout. I explained I was seeking guidance only & any info supplied would be on a confidential basis. Reply: "the head brewer will respond shortly "........................ and yes he did, suggesting a...

How about ditching comment on the commercial swill products: Corona, Fosters, VB. Heinecken ............. Suggest one of the better brews is used as a reference . Perhaps one of the Coopers brews; but there are not too many that are decently hopped, thanks to the girls blouse brigade in...

First I no expert on this subject, but I see in many replies what I believe to be myths or unfounded suppositions. A few practical observations: 1) Neither of my local LHBS have anything other that a relatively crude 2 roller, power drill driven grain crusher. The result looks OK but I can't...

One point - I am far from convinced that making a starter is in any way likely to reduce the potential for infection. I'd suggest: just use two yeast sachets of your favoured yeast. I have used SO4 & SO5, both are relatively slow to get started when pitched directly into the wort. My preference...

Been their & messed up. My simple conclusions: Do not use artificial sweeteners for two reasons. the taste is bloody awful & you are pretty much guaranteed to overdo it. I have no practical solutions if you must bottle. Kegging is another story but I think you know that. If GB is your favourd...

It's going to cost little in dollars or time to make up a hop tea as you would have if you'd followed the recipe without modification. Just add that asap. No noticeable dilution issues that I can see. The result surely will me an improvement, give it a go!

I recently bought Hop Thief. I found it better all round than most of the commercial swills but not particularly hoppy. I certainly would not consider it good enough to attempt cloning. As someone suggested build your brew around what characteristics you like. It will be some time before you...

I can't claim personal knowledge of this, but a mate told be that at the brewery he worked at, they regularly changed the sanitizing & cleaning agents. OK so I presume that was in anticipation of immunity developing in whatever bugs might be around. I can say that the first 6 months of my...

I had my fair share of repeat & unexplained infections 50 years ago. Never actually discovered the reason but a shift to filtered water, use of strong bleach & change of venue fixed the problem & not once an infection in subsequent years. I remain meticulous about thorough sanitizing the FV with...

Not sure what is meant by the post from Cloth Ears. In the case of stout you are not generally expecting any flavour from the yeast. But you always hope & expect complete fermentation, even when tow cans is the basis of the brew. I acknowledge that I have also noticed more recently that my brews...

It's my experience that when you have an infection it's almost always obvious by a simple taste test. I guess if it wasn't you'd just get on with drinking. My experience with hydrometers has not been good. I have three & they are all difficult to read. Frankly I'd advise any newcomer to home...

Good god, what a palaver. I don;t use Star San on anything, but concede I would if I encountered any problems indicating it's use. The only thing I do after the last glass is thoroughly rinse out any bottles (I mostly use Kegs) two cold rinses then a hot rinse direct from our hot tap which is...

Not everyone has room for a dedicated extra fridge for fermentation temp control. An alternative approach is to buy one of the purpose made insulated jackets which you put your fermentor in. Yes you do need a supply of frozen bottles of water but it's surprising that with a bit of practice you...

You don't say where you live but it's Oz then you really need to address promptly the issue of controlled fermentation temperature. The best but more importantly, the easiest controller is the Inkbird brand, all the tricky wiring is done so it's sort of "plug & play" . Then just ferment at about...

EKG pellets anyone???