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Thanks for the thread Great Head! With another bub on the way I won't have any time to do any all grain beers for a while. Was able to grab a couple of my favourite Coopers kits for ~$45 (after free shipping discount)

--Update on ESB American IPA fresh wort kit.-- Tasted great out of the fermenter into the bottles with a nice hit of hop aroma and flavour. A few weeks later and the hop aroma and flavour is significantly reduced. Its more malty than hoppy at the moment. Which I guess isn't entirely unexpected...

1. If you're letting your wort cool down before pitching DON'T leave the lid open. Especially if you're leaving it over night. The tiny difference to the speed of cooling that leaving the lid open may effect is completely outweighed by the chance of infection of such a long period of being open...

I think you're fine. The dark beers that i've made with a decent helping of highly roasted grains always finish really high for me (heaps of unfermentable sugars). I think you'll be ok.

"Dry Hopping Post-fermentation: Will It Do Anything?" Dry hopping is usually done post fermentation. And yes it will do something.. that's why people dry hop. It adds more aroma and flavour than bitterness

I've got the "Finest Round: American IPA" in a fermenter at the moment. The guys at Peakhurst brew shop chucked in a few Citra finishing hops so I boiled 2 of them (opened the tea bags) for 15min and dry hopped the last 12g (also tipped out of the bag). My study was maintaining a good ~19C so...

Ah ha! What about the THREE DAY hydration / torture & starvation of your re-pitched yeast?

1. Wat? You sprayed sanitizing solution INTO your fermenter that contained your wort ready to ferment? FYI.. there is no reason what-so-ever to ever need to do this. If you've cleaned your fermenter before pouring in your wort a little splashing of wort on the sides doesn't matter.. because...

Just a quick update, I've tasted my above brew about 10days after bottling and it's effing awesome! Low on body, obviously, but it's not off putting. Great hop aroma and taste. Great head. The only thing I would do differently is that I didn't cold crash before bottling. There is a strong haze...

Yeah I'm trying to find the episode. (not having luck obviously) The take away from what I said it basically, "it doesn't really matter for kit and kilo". Kits, LME and DME have already been boiled, hot and cold break has already been removed so the mechanism that reduces perceived hop...

[citation needed] The Basic Brewing guys tested this brewing "fact" and found some parts valid and some not. For extract brewers the effect is almost nil. Sugars dissolved in water doesn't effect the solubility of hop bittering compounds. Most brewers think of sugars in the wort crowding out...

If you just boiled the extract, then it's perfectly fine. It's a pretty normal thing to do actually if you're doing a boil in your process. You can chuck all the extract into the boil as you turn the stove off and it ensures everything is sanitized before going into the fermenter. It also helps...

Yeah I think that recipe is taking the piss a bit. Keep it simple I say. I did a bit of research on low ABV beers and came up with the below recipe. I 've yet to taste the results, although into the fermenter it smelled amazing. It's mainly Cascade and Chinook.. the Galaxy is just because I...

In my last few extract beers I was experimenting to get rid of the homebrew twang. Through a fair bit of research I narrowed it down to the LME being the problem. I did a few brews using just DME and the taste disappeared. The theory is that since LME is still in a liquid state it's still...

I disagree. Firstly, I think it would be INCREDIBLY unusual for someone to use plain table sugar in a kit beer (the instructions these days say to use DME) Plus, sugar creating the twang is an old myth, it quite simply isn't true (especially not carbonation drop qty). Plenty of beer styles...

My concern isn't so much the Chico overcarbing (actually sounds like a really good idea) I'd be worried about the 7days fermenting, with stouts 7days has never been any where near long enough for me. Don't stouts generally have more slowly fermented sugars so need at least a couple of weeks to...

Sorry for the late reply. Didn't log on all weekend. A simple pale ale might be something like (just off the top of my head) 3kg Pale Unhopped DME 200g Crystal Malt Boil volume 10L 20g Chinook @ 60 30g Cascade @ 15 30g Cascade Dry Hop into fermenter before pitching yeast. Yeast: US-05 Dry...

I've recently switched to AG so i'm dealing with the teething issues of that (3rd brew seems to be ok) but before that I was trying to eliminate the homebrew twang of my extract beers. I made both kits and unflavoured extract + hops & speciality grains. From a bit of online research my best...

Surely boiling it before the brewing boil is completely superfluous. If you're looking to boil off chlorine, then that will happen during your brew boil. And if you're worried about bacteria, then the brew boil will take care of that as well. Boiling is boiling. Before the mash or after, all...

It's exactly the same thing as DME. "Dry spray malt" is simply referring to the process by which DME is made. Wort is made, condensed then sprayed in a fine mist in a very dry / hot chamber which evaporates the remaining water and leaves you with the dry malt extract.