Search results

Hi all, I have two of these WiseStir MS-20A laboratory quality magnetic stirrers. I only have use for one. The second one has never been used except just to confirm it works. You can see the specs in the link below, but the quality of these is superb, and they are quiet as and have rubber...

Hi guys, just got a question. I have about 250g of Willamette which I don't plan on using anytime. I am planning on making some Euro lagers (Vienna, Cz Pils, Dortmunder and Munich Dunkel), and I would like to bitter with Hallertau or another clean bittering hop, but I was wondering if I could...

Hi all, I am brewing two Steams and they finished at 1022 and 1020 FG respectively. I was expecting 1016 (same as brewing classic styles Cali Common), I used the Wyeast Cal Lager split the pack and did a step starter 1L to 2L then pitched at high krausen. I raised to 19 when they slowed at...

Hey all, Just wondering if anyone has had experience here, but I intend to ferment two lagers out at about 9-10 degrees C with Wyeast 2124 (Bohemian Lager), one being a Schwarzbier at 1047SG and the other being a Bock at about 1068SG. I used to knock out two lagers at a time to justify putting...

Hey guys, I have made two identical AG batches of an American Wheat beer using 1 wyeast american wheat yeast stplit between the batches and started to 2L, I fermented both out at 18C and there was still activity after about 8 days. Gravity showed they overattenuated (1010FG) to what was planned...

Hey guys, I have never bulk primed before, but know ppl who have with varying degrees of gas. Beersmith has the sugar estimation at the bottom of the recipe designer, and I was just wondering if anyone has had a over/under carbonated beer by using the Beersmith priming rate? Also, I want to...

Hey all, I made an IPA but it got infected in the cube however I had a litre left over which I placed straight in the fridge, this did not get infected (smells and tastes good). I made a 200ml scaled down yeast starter the other day and thought I'd ferment this litre out. It appears to be...

Hi all, I've never used Polyclar but am about to start with my Pale Ale I have cold conditioning in the fridge (in primary fermenter). I have read the instructions etc and read previous posts about it etc, but have one question; I am not sure by how much the Polyclar will raise the sediment...

Hi all, Was gonna make an experimental spice ale with English base malt with EKG to bitter only and was also tweaking a previous Stout and Porter recipe (a bit early, but well...), and noticed that I have always used EKG for bittering and at small amounts late in the boil. While perusing...

Hey guys, I have been using and reusing about 200 VB bottles, and have not had one blow up due to carbonation to date (had them about 1.5 years), but am always suspect about busting them when jamming them into the milk crates (1 did blow up once, and made a right mess), plus surely they won't...

Hey guys, My Dunkelweizen's been at FG for almost 3 days now, but some of the foam is still on top of the beer. Tastes pretty done. There's not much, but I can't see th beer. Do u need to wait for it all to drop back into the beer, or can I bottle it now and perhaps skim the crap off the...

Hi all, Its coming into Weizen season now, and I've been putting off doing a step mash for a while now as I'm worried i'm gonna thin the mash by using boiling water to step it up, and I'm not really keen on doing decoctions, as I don't have that much time to remove portions of the mash and do...

Hey all, In making my last (was also my first..) witbier, I couldn't get hold of any of the bitter curacao orange peels that this style usually calls for, so I dried my own orange peels with the white stuff taken off. The result was not the best, and I put it down to the orange peels. The...

Hey all, I've got two starters going, one of Budval Lager and one of Bavarian Lager, I used half the yeast in each and stored the other half, and stepped up from 1 litre to two litres with intermittent shaking in between, both at room temp. I wanna drop them into an Oktoberfest and a Czech...

Hey guys, Has anyone brewed with the Tooheys Special Brew (the blue can) and used US05 yeast? I recently bottled a batch, and it tastes like its got champagne in it. I had a stuck ferment at 17 degrees C, so I raised the temp to about 22-23C, and it fermented out, but now tastes like a...

Hey guys, I was after a bit of advice. I know that Pilsener Urquell use soft water as found in Plzen. Now I have been to Plzen and can say from experience that as a worldly beer lover, Pilsener Urquell on tap in Plzen, Czech Republic is probably one of the nicest beers around (just thought...

Hey guys, From living in Germany for a year, I have to say their beers are among the best in the world, and in tru homebrewers style, any great beer style we try, we just have to make, well attempt to anyways. I have never made a fest beer and there's not many recipes to go off for examples...

Hey all, Anyone got much experience on brewing with Cocoa? I am currently fermenting an AG Choc Stout at 20 degrees, gone down to about 17 with the cold weather now at day 6, all up there's 5.15kg grains, 500g Lactose, 200g cocoa. Beersmith estimates 1014FG without inputting the Cocoa into...

Gday all, I was interested in your advice in this lagering point; I generally with most of my AG ales drop the temp to about 3 degrees Celsius in the primary after fermentation is complete and leave at this temp for about two weeks, then bring to room temp and bottle, and find this clears the...

Hi all, anyone use a hot water urn as a mashtun? It sounds like it should be good, with a built in temp controller. anyone got experience with one? I currently control the mash with low heat for constant temp, but in theory, the hot water urn should work. Anyone with experience that can...