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Yep, I third that. Hydrometer readings sound a little iffy there. 1030 sounds too low for an OG (judging by the ingredients used) and 1002 sounds too low for a FG (especially seeing as you said it tasted VERY malty). Classification probably a Munich Dunkel - a dark german lager. Very nice beer...

Just as a quick postscript, I found a material data safety sheet for iodophor which I thought I'd share in case anyone is interested... Thanks again RM and GL - this stuff is great!...

Hi GL, I'm still keen for mine, but happy to give one of the bottles up for Jasony/Bergerac. I bought one for my brother as well, but he's just down the road so we can share one. I'll PM you within the week to arrange a convenient pickup time! Cheers!!

Hi Roger, Good work - I'd be up for 2 bottles if possible? Happy to come pick it up from you when it's ready, and drop any other orders off in the Bayswater region if required? Cheers...

Yeh, sorry. You're probably right, I just remember reading something in 'Brewing Lager Beer' that mentioned the use of yeast nutrients if there was something different about the grain. Can't remember what - that's all very vague now.... Personally I don't use it for extract or AG...

The yeast nutrient provides food for your yeast if the wort is lacking it. Generally if you're using extracts or kits and a dry yeast, you won't need a yeast nutrient. It's more just for if you're mashing grains from scratch. Another note - don't necessarily overheat the fermenting beer just...

I did a diacetyl rest, but I think I left it a little late. I understand it should be done when the ferment is about 75% done, but I think I was a day or two after that... I tasted it over the weekend and the smell seems to be going away. I'm also dry hopping, so hopefully some of the aroma...

I used to boil with the lid on, as the tightass in me reasoned that I'd lose less wort that way through evaporation (go figure...). Then I tried with the lid off and never looked back. It definitely tastes better...

I was considering using Wyeast 2206 Bavarian Lager, as temp control isn't a problem. Otherwise (if I wanted the easy route) maybe just the Saflager S-23, although last time I used it I got banana and caramel aromas even though temps were tightly controlled around 10C!... hopefully that will...

Awesome! Thanks guys. This looks fairly simple. I don't have time to mash, so this looks like it'll do the job nicely. Thanks all for your help. I'll be brewing in about 2 or 3 weeks, so I'll let you know how it goes...

Thanks Lukes, This looks like what I'm after. Looks nice and simple - I'll just convert over to extract, or possibly do a partial mash and let you know how it goes...

Thanks Brauluver. So it's got 2 row and Caramel 60L. Also Tettnang hops in addition to the Hallertau. They do state that the OG is 1.016 (which would make a fairly thin beer in my estimation :-) I'd take that as FG. A bottom fermenting lager yeast? Anyone have any ideas on which type?

A friend of mine recently got back from the US and was raving about Samuel Adams Boston lager. As an occasional brewing companion, I suggested that possibly next brew we could give it a shot, but I've been struggling to find a recipe for it. I'd prefer a mini-mash recipe or possibly an...