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missed this post........ not sure how :huh: Anyway......... i gave them a good boil and the water they were in went like oak syrip. It smelt like wood candy....... that french oak is god stuff! I have already added them into the brew so its too late now. A handfull of chips wouldnt be much...

Ditch the Munich. Munich is a base malt, not a specialty malt, and 200g will add nothing to the beer. I personally like a nice clean AIPA with not too much malt to make the hops POP. It is a showcase for hops and too much malt will ballance and/or hide them. only other thing i question is the...

Carboy filled - Check Swollen Roselare pack pitched - check Sitting in fridge at 18 deg - check Oak chips nuked and added to ferment - check Silicon bungs on order - check 365 days to wait - check :(

My barrel supply man is not replying to messages............. im taking that as a "I cant get one or i cant give a stuff GOing to run with a small batch wont be as good as 200L of stinky infected funk spewing out of a barrel in the house. Mmmmmm, the wife would not have been impressed :P

Will check them out. Thanks mate :)

I remember many lost brain cells ago when i started brewing, i had nothing but trouble getting consistent carb in by bottled beers. There was bugger all in the way of on line help and i was recording every little datail of my beers progress. I had a suspician that the FG of the beer had more of...

Awsome! I still need to get some silicon bungs....... i found some on line but they are in WA and postage was prohibitive

I used to use 140 - 150g dex in 22 liters when i was making 23 liter batches and bottling. Worked perfect. I used to disolve the dex in about 200ml of boiling water and tep it into the racking wort. Leave them another couple weeks and try one...... it may pick up a bit more. cheers

NIce work Yob......... good luckz with the venture mate.

Another thing i am working through im my head is this issue: I placed some french Oak Chips in water to remove some of the stronger tanins before i use them in the brew. The first jar full of water went a deep amber color, after a week, so i changed the water. I kept the first lot of water in...

I'm bringing it to the boil now. What i did was a half turbid mash, colecting half the amounts recomended for a full turbid mash. The wort ran to the kettle crystal clear and tastes devine! mashed in at 1L/kg @45 deg for 10 min infused up to 58 deg for 5 min. Collected half a liter of turbid...

Mashing my Flanders Red tomorrow. Going to do a trubid mash as practice for the Lambics i plan soon after. This should give some residual starch for the bugs to eat to give me some good funk. Also thinking of using carbon filtered water. Should still have all the mineral salts but near all of...

Its still in the cube mate....... and probably will be for a while

This weekend, I have enjoyes a couple nice ones also. Earlier i had a Sunner Kolsch, It was fresh and fantastic. Nice clean sweet malt backbone with a soft fruity finish. Preety much spot on what i made when making Kolsch, so i had a smile as i drank it. Almost dinner time and relaxing with...

Last weekend: enjoyed a couple nice beers. Fullers Past Masters Old Burton Extra Awsome Awsome beer. Big malty beer at 7.3% with a nice ballance between sweet and dry biskety crystal malts. Perfect ballencing bitterness and a great earthy hop character to top it off. I really enjoyed this...

I have seen them at my local bunnings also.

Id get in a lift wit the person in the background :)

will be fine. I much prefer 1272 for my yank ales though. More (some) character, clears faster and produces bugger all diacetyl..... which US-05 / 1056 usually polutes my beers with.

what yeast are you using?

just dont let him on a ride on lawnmower