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At 60min boil, yeah... No late addition...

Mine's in the keg - has some roasted grains flavour that is not quite in balance. The brew is bitter but in balance there (I used 80g) - its a very neutral bitterness...

The let us call it an intolerance then... I'm fine with most wines, fruit's a bit iffy, turkish apricots are sometimes inconsistant with the amount of sulphites used. I had a reaction at work (an apricot muesli bar bought from the Asthma association charity box - irony is not lost on me) where...

I've got one of those and it's been quite decent. I've been using it to track pH progression in a Mead I'm doing buffered with Potassium Carbonate and the meter is quite consistent and seems to test my test solutions properly...

http://en.wikipedia.org/wiki/White_House_Honey_Ale Very awesome...

I'm one of those allergic to Sodium Metabisulphite... I'm fine for the most part with Sulphites in Wine and dried fruit (dried apricots being an exception). The last time I Used Sodium Met to sterilize bottles, I passed out on the bathroom floor... I use Sodium Percarbonate to clean, and...

Exactly... All thoughout Medieval recipes you find examples adding yeast and balm and often you dont... But as we know as modern brewers, healthy yeast is quite essential to the process...

The could be using well water, but for the larger breweries, they'd need to use a larger source, such as a river... I'm not sure really, using water from the Main River is an assumption. You need to make a lot of assumptions (so good, some not so good) when working with Medieval recipes... This...

Who knows... it's not like water quality was measured in the 14th cent... There was an effort even back then to maintain river quality as Breweries in many parts of germany at that time were exporting their beers in Barrels as part of the Hanseatic league stuff... And breweries use a lot of...

The Wurtzburg website (with water links) died just after I accessed it (oops) But I did find the water quality report for Bamberg, just upstream, and a famous brewing town... Water Profile: Bamburg, Germany Profile known for: Classic Rauchbier e.g. Aecht Schlenkarla Calcium (Ca): 106.0 ppm...

My best German Vocabulary comes from watching das boot and many 1950's English WWII war movies... But I did find a website for the city, but the 'contact' button gives me what I think says 'contact the system administrator'... I'm still trying...

I'm looking for a Wrzburg water quality report... And my google-fu is failing me miserably... Anyone able to help? I'm trying to do a 14th century medieval recipe from Wrzburg, and want to balance the water properly... Das Buch von guter spise : The original manuscript was part of a...

Rather than upping your Mash temp, why not add some golden oats to complement those malted oats... Would give you a velvety mouthfeel...

I've never done the gladwrap thing and have wondered why people do it... I've always fermented in glass or plastic carboys with bubbler airlocks or (rarely) a krausen tube..

So what size drill bit did you need for them to put in the right sized whole for the grommet?

Weyermann's Beech Smoked Malt As I do mainly medieval type beers, their malt was usually fire dried, so a touch of smoke in every brew is good... And the Rauchbier I did with 4kg Beech Smoked and 1Kg of Baird Peat Smoked malt has come out truely special...

JUNIPER! For all those lovely old fashioned Ales like Sahti!

The Honey Shoppe in the Adelaide Markets stocks it... http://www.thehoneyshoppe.com.au/bulk.php Edit: And it's Myrica Gale - Bog Myrtle or Sweet Gale

Reading that pdf... Jesus H Christ... how more parochial can they get... I so hope nobody falls for this 'franchise scam'...

FECK!!!!! THATS IT!!!! As they were new kegs, we pulled em apart to put new seals on the posts. I bet I put the wrong post on the wrong side... Lol... Okay, so if thats the case, how do I get the fecking thing off, or is new post time???