Search results

Has any one here used Gladfield's Black Forrest Rye malt? I've got a couple kg's coming to try out and was thinking about putting it in a Strong Bitter, something along these lines... 75% Ale Malt 16% Munich Malt 5% Black Forrest Rye Malt 3% Naked Oat malt 1% Chocolate Wheat Will bitter to ~40...

All homebrew forums and groups I've been a part of have suggested using CO2 from the fermenter to purge kegs and/or push out a sanitiser. But I read several members on probrewer saying CO2 from fermentation is not suitable unless filtered, which costs quite a bit. Why would this be? Surely...

I understand Calcium is beneficial in the mash and boil, but what about Mg, Chloride and Sulphate? I want to trial different salt additions, preferably on the same wort, and I was thinking of adding the bulk of the Ca with Calcium Lactate then adding differing amounts of CaCL2, MgSO4 and CaSO4...

I put down an Imperial Stout on Tuesday on the Nottingham yeast cake of a Golden Ale. The wort was aerated while filling the fermenter and it has been under 15psi from the start to keep the expected big krausen under control. What I didn't plan very well was the temperature. I was expecting to...

Does anyone here have much experience with Barleywines? I'm planning the attached Australian Barleywine but would love some feed back on it. I'm using Nottingham yeast as I will soon have the trub from a faux Australian lager to use. NZ malts are included because 1 - it's what I have and 2 -...

Has anyone tried Talus and Ekuanot hops together? I'm working on a APA recipe using them but wanted to check they don't clash before wasting them. https://www.brewersfriend.com/homebrew/recipe/view/1176701/not-talus

I did 2 back-to-back brews on Saturday with identical mash schedules, but got very different efficiencies. NEIPA = 72% conversion, 65% brew house Best Bitter = 92% conversion, 82% brew house The obvious difference is the NEIPA had 13% malted wheat and 13% rolled oats. What can I do to help the...

I'm planning a brew for Sunday and after too much deliberation I have settled on a Red/Amber pale ale. Can someone take a look to see if it look OK? https://www.brewersfriend.com/homebrew/recipe/view/1131835/red-pa BTW, I'm remote so don't have ready access to a HBS, but I do have Carafa...

I brewed a version of a Munich Dunkel on Sunday in my new BIAB setup (65L digiboil) and am pressure fermenting in a 50L keg. All went great with the wort going into the fermenter at 17C and me realising I have double the wort so I pitched 2 packets of Lallemand Diamond yeast. Not sure how it's...

Has anyone used spirit essences to flavour a seltzer? I'm considering using a Strawberry gin essence, with maybe a bit extra strawberry essence but I'm not sure on the amounts required. I'd have though one bottle of essence (which makes 2.25L of gin) would be enough for the gin flavour and just...

The last 2 batches of beer (London Porter and a Dark Mild) had both had very low attenuation, but each batch was done differently. https://www.brewersfriend.com/homebrew/recipe/view/1124926/tubbsy-s-london-porter/381043...

I've been running pretty close to 70% brewhouse efficiency on all my AG brews so far so that's the number I use for recipe development. I brewed an English Porter the other night and was expecting a pre-boil gravity of 1.037, but I ended up with 1.050. I added an extra litre of water to the...

What are the best uses for 50L kegs at a homebrew scale? I now have a 65L Digiboil, so a keggle isn't needed. I mash in a 45L esky, so a mash tun isn't needed. I was thinking about a kegmenter for pressure fermenting, but the size is a bit small to make the most out of the Digiboil(50L post...

Brew day tomorrow and I'm making a simple session pale ale. I want to make a bigger batch than normal (28 or 30L), but my kettle (T500 boiler) only has a capacity of 25L. Using Brewers Friend recipe builder, if I use the upper volume to calculate ingredients, can I use less water in the...

I got 2 Woolworths Lager cans last week to try and I "brewed" them up on Sunday. I used both cans but added 250g DIY Crystal Malt and 250g of Rolled Oats. For the adjunct grains I put them in a BIAB and soaked them at 65ºC for 30 minutes, then added the cans to this wort and topped up to 23L...

I've got a NEIPA to bottle hopefully this weekend, but I don't have any CO2 to purge bottling bucket and bottles. Plenty of argon though. Can I use that instead?

Given my first brew isn't even in bottles yet, it's probably too soon for me to worry about my water profile. But curiosity got the better of me and attached is the latest report. Is there anything there that stands out as needing my attention?

I've been malting my own wheat and barley for a little while now and have been asked to post some pictures of my process, so here it is! Began malting some barley today so will post some pictures as they happen during my process. If anyone has some feedback, please share! Just because I know how...

Doing my first brew today to see how my home malted barley and wheat go. My mash bill is 75% malted barley (pale ale), 22% malted wheat (malted as a pale ale) and 3% roasted wheat malt (roasted at 180C). My best guess is it would be a brown ale? Anyway, the mashing went well with the SG coming...

I've been malting my own wheat and barley for a little while for whisky making, but never paid any attention to the style. Does anyone know what style of malted barley I've been making with this "recipe"? Steep and rest @ 10-14C Germinate @ 20-24C Dry @ 40-45C for at least 24 hours Kiln @ 85C...