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Definately not a temp issue, assuming S-33 is an Ale yeast? (i'm not familiar with it) I'd say you found your prob with the dextrose as you mentioned.

As you sparge at a higher temp (eg 78-80C) enzyme conversion is stopped. That's why some people do a mash out for ten minutes before sparging to stop the conversion. Edit: From J Palmers - "How to Brew" What is Mashout? Before the sweet wort is drained from the mash and the grain is...

What temp you ferment it at daniel?

Tool's 10,000 Days has momentarily left the stereo (since it's realease) for some heavy nostalgia: Pantera - The Great Southern Tread Kill I'm just developed a whole new appreciation for this album. Even if you're not in heavy metal you'd have to agree the guitar work is brilliant! The...

Likewise! I've never properly calculated my evaporation rate but I think its pretty high! On the weekend I estimate I boiled off between 10-12L for a 60min boil.

I would use about 18-20g @ 60mins I'm not sure what hops are used in the JS Amber Ale. If you have a read on the malt shovel website it will probably give you a hint, or search this site as I'm sure others have had a crack at cloning the amber ale. download promash or go to beertools.com and...

Hmmmm looks familiar :P

50g of Amarillo for a 60min boil will give you a very bitter beer, assuming the A/A of the Amarillo is about 9.5% If you're trying to clone the amber ale, I'm not sure about using the Amarillo for flavour and aroma. If you were doing a Golden Ale, then you definately would be using Amarillo for...

I'm confused, is it suppose to be an Amber Ale clone? or a Golden Ale clone?

I can't help you with the repairs but I've had recycled outside tap water get into my kettle will cooling. the hose popped off the end of the immersion chiller and sprayed right into the freshly chilled brew. It didn't get infected and the only taste defects were because of too much Super...

I also agree with you Lou, I quite like Sheaf stout but not a fan of Coopers Stout at all. Each to their own

Whoa! You mustn't have visited for a few days while the "No-Chill" thread was running hot! Have a search for "No Chill" method and it should bring up the thread. In a nutshell, it's like making your own Fresh Wort Kits Edit: No Chill Method Thread

Ooooo, ahhhhh looking good! :beerbang:

Last time when you were told about this I think you mentioned something along the lines of being to busy to change the frozen bottles over :huh:

If you search around the forum, you'll find a heap of different techniques to keep your fermentation temps reasonable without the need for a fridge. eg, fermenter in bath/laundry tub with water and frozen coke bottles of water etc

Dave's Home Brew is in Nth Sydney. That's prob closest to Syd CBD that I know of. Check out the "links" section up the top of the page and it should take you to his details. You need a licence to Home Brew in Singapore?? What do you have to go through to get that?

:lol: :lol: IMO that was definately the highlight of the game!

Andrew, I've had the ESB at the Cricketers twice before and there's something wrong with it. I don't recommend tasting it there for the first time. Not sure if its die to not being cellared properly or if it's been sitting there a while, maybe there's a new keg on? When I questioned it's...

how about his laugh! :lol: :blink: