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Adaption of BCS Robust Porter - Addition of Belgian Candi Syrup, Vanilla and Cocoa Nibs. Thanks to mate Damo for the recipe. Recipe: VRP1 - Vanilla Robust Porter w Cacao Nibs Style: Robust Porter TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 36.20...

ARB-2 American Rye Beer, recipe pinched of American Homebrew Assoc Nat Awards Database. 50% rye but running off fine with a batch sparge. Was a bit worried as I previously brewed this BIAB where it was more like batch 'squeeze' than sparge. TYPE: All Grain Taste: (30.0) Recipe Specifications...

It's just you............if you go and disregard every single piece of advice on this forum re: recipes for brewing a decent Aussie lager and NOT using dry enzyme, get a **** beer as a result, and then question the credibility of your sources I am unsure why you bother posting on here? This...

A mate recently did a really nice sour mash IPA with limes added. I think from memory he added juice and the zest. Was SUPER tart but delicious, acidity of the base beer really worked well with the lime.

Saw this thread last night and has had me thinking all day........ My thoughts are that one thing that may be reducing the amount of innovation is the amount of good home-brew people are producing these days. Thanks to all those who brewed before us we can, in a relatively short period of time...

For me the delay was getting good results without AG. It took me about 95 batches to graduate to 'proper' full volume AG. I went from kits, to kits and bits, to partial mash, to small volume BIAB, and then went to 3v gravity AG at the end of last year. I managed to win the AIPA and get a 2nd in...

Czech Bo Pils - BCS recipe, with a little 4L decoction boiled for the last 20 minutes in the vain hope of getting some more pils grain character. Fermented using accelerated profile, previous Helles using the method seemed to work out well, hit FG in 6 days! Style: Bohemian Pilsner TYPE: All...

Worth a try. One thing to remember is that the sweet spot will vary a bit with systems. This is because fermenter shape, placement of temp probe, efficiency of fridge will affect actual ferment temp. I started out fermenting at 17-18degC in the ops of reducing esters. In the end increasing the...

Recently brewed my 100th batch, but only my 6th brew on my newish full volume 3V gravity system. It is an American Barleywine, I hit 1.100 but only with the help of some DME. Brewday went fine except it was the first time I have used whole cone hops on that system. They were homegrown and tied...

In my experience the fermentation profile of US05 (like most yeasts) is very sensitive to temperature. Even a shift of one degree can change the profile dramatically. For me it seems it is a balance between going low for less esters but still keeping the fermentation vigorous enough so that the...

+1 on Dr Smurto's advice. Water chemistry is probably the LAST thing you want to worry about, even the legendry Jamil Zanisheff (Brewing Classic Styles) says this. Check your mash pH by collecting some wort mid-mash, cooling it, and dipping in a strip (cheap from sponsor CB). If it is anywhere...

Quick update. I am trying out an accelerated lager ferment ala Mike Tasty McDole from the Brewing Network in the US. Involves pitching cold and then ramping temp based on gravity/%attenuation targets. Basic outline shown below. Pitch at 12, FG 1.050 0% Att Once at 1.031 50% att bump to 14degC...

First of two lagers using my fav lager yeast WLP833 German Bock Lager. Stepped up a starter from two vials, minor panic when tasting spent starter, had a slight twang. Hoping it is due to continuous aeration, seemed to be plenty of yeasties in the bottom. Decanted and will hope for the best...

Passing through Macksville yesterday and called into the Local Liquor drive thru on the Pacific Hwy, right in town. I was planning on just picking up a 6-pack of Corona to repay a favour but lo behold GOOD BEER! Sierra Nevada including some seasonals, full range of Weistephaner including high...

Bribie, Its a 1hr crack but I am pretty sure the butcher in the main street of Wauchope has goat listed on their chalkboard most of the time. Probably worth calling them to check before trekking up the highway. Call into the Black Duck Brewery or Wicked Elf in Port to make it a round trip...

Old post but I would thought I would post my experience. Have been running my AG 3V gravity system for about 8 brews now. Mash efficiency has been averaging fairly low ~70%. Mainly put it down to losses in mash tun and kettle as both are fairly larger (60L/70L) and I tend to brew 21L batches...

Mod of Tony's Bright Ale Clone for a beer appreciation night Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 42.44 l Post Boil Volume: 37.44 l Batch Size (fermenter): 32.00 l Bottling Volume: 30.00 l Estimated OG: 1.043 SG Estimated...

1. Dr Smurto's Golden Ale - First gateway beer from straight kits to kits and bits, the beginning of a long and slippery slope - http://aussiehomebrewer.com/topic/57091-dr-smurtos-golden-ale/ 2. Zombie Dust Clone - Ahh Citra hop soup! Lesson in even stupid amounts of hops can be balanced by...

IMHO drop EKG from the bittering. THEY may use it, but I don't think it brings alot, particularly to such a strongly bittered beer. Stick with something clean like Magnum?

Brew with lots of diacetyl to save on the caramel?