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Sheesh Lez, I can sympathise - this was my place across the weekend... ...and here's my brewspace; ...at least most of the bottled beer is OK. Now the tidy up begins

Mate, I hope it is as good as you remember it being. I still believe a decent kit + bits recipe can produce good beer but after doing all grain for a while it might not seem as good (comparatively) after drinking your more recent beers. It's gonna be a crap-load simpler to brew though! :beerbang:

I'd buy a kilo of light dry malt extract, dissolve it in 7 litres of boiling water, let it cool (covered) and add it to your brew. It'll technically be a partial brew but as most of the wort will be AG, you'll hardly notice it. Also if you're 40% below estimated volume but hopped for an IPA at...

Just put down at the end of this week, two house favourites with a few tweaks... Lime-y Cooks Cream Ale Cream Ale - 25lt batch OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 16 4.1kg Weyermann Premium Pilsner Malt 0.7kg Weyermann Pale Wheat Malt 0.25kg Weyermann Carapils Malt 500g of Long grain...

That sounds like a pretty standard American wheat beer to me, they are delightfully refreshing :lol:

Fair enuf... Micko, we seem to be causing some confusion between steeping and boiling here. Personally I boil hops and steep grains but I won't say you can't steep both. Here's a simple method you can follow that's pretty fool proof though. If you have 500g of light dry malt, dissolve that in...

I'm not sure you need a whole 30min boil for the hops when you are using a pre-bittered kit. Remember, the longer you boil (or soak the hops in extremely hot water) the more bitterness you are adding. Adding 15g of amarillo (for instance) that has been boiled for 30min could add +10 IBUs to your...

+1 to Craftpours - so many good clones!

Nice one Dad :P

Red Rattler looks good - I love williamette hops in any amber or darker style. I use them in a JS Jack of Spades Porter clone which turns out great. Coopers have come up with some great recipes - I've made the Cheeky Cherub a few times now, both as the original Golden ale and even modified into...

A fridge is fine. Most fridges sit between 1'c - 3'c at their lowest settings, which is what you're looking for. However is it is an older model with the exposed cooling element at the back, just make sure your fermenter isn't touching it. I've found ice in my FV thanks to an older model fridge...

Anyway... I've managed to get it down to 1.014 over the last week or so just by gently agitating the yeast cake & bringing the temp up to 22-23'c. It's at 1.014 and that seems to be where it's going to stay. So I'll bottle it tomorrow. Cheers for the help as always, Gents. - Meno

I've said it before and I'll say it again; it's amazing how JS can take two of my favourite hops and produce such an average beer with them. I was excited when I first saw the hop combo of the tap at The Charming Squire and disappointed after tasting it. Hop thieves 5 & 6 were much better IMHO...

Sorry, I did mean warm naturally to a higher temp. There is really no point in heating anything in Brisbanes weather atm... I'm brewing a 25lt batch in a 30lt FV, it's a bit of a squeeze with the krausen that these European wheat yeasts can throw up. Cheers for the advice Adr_0

Thanks guys, I'll try the heating and movement before adding any extra ingredients at this stage I think. It's just a bit of a shame - up until now it was going so well!

Hey Brewheads, Well I have a Hefe in the fridge sitting on Wyeast 3333: German Wheat and it's stalled out on me at an SG of 1.020. I tried to underpitch a bit to bring out the banana esters, mayhaps I underpitched too much? Now I'm uncertain what to do. I've uppered the temp to 19'c and given...

No-one has put up a Magnum hop description yet which I find a little surprising as it is (in my opinion) a widely used hop. Maybe it's because Magnum is almost solely used as a clean (flavourless?) bittering hop. However I feel it has it's place here if only for the sake of informing newer...

Well I just cracked my first bottle of Simcoe SMASH and it is just lovely. I went 0.4 g/lt @ 30min, 1 g/lt @ 15min, 1 g/lt @ 5 & 1.6 g/lt (all that was left) for the dry hop with 100% BB pale 2-row malt and wyeast 1272 American Ale II A lovely 31 IBU ale. I like that it has that dominant pine...

I put these two down just before the weekend, thanks to Hwall95 for the Hefe recipe. Harry's Hefe (German Hefeweizen) 25lts Original Gravity (OG): 1.050 Est. Final Gravity (FG): 1.012 Alcohol (ABV): 4.9% Colour (EBC): 7.5 Bitterness (IBU)...

This batch is already tipped but for academic purposes - can anyone pick this infection? It's the second time I've had it in a Saison being fermented at room temp. It's kinda pretty in a way but not pretty enough to be escused for destroying 22lts of Spiced Saison. :angry: