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Are you guys milling the roast grains with the other grains or are you grinding them separately? I have read that the roast grains can be ground quite fine to get more character out of them. This might aid in getting the acrid flavour apparent in Coppers Stout?

Do you keg or bottle condition? If you bottle condition and your sanitation is up to scratch then the beer you enter will stand a good chance of being a good representation of your brewing and will allow the judges to give you some good feedback. If you keg, bottling from the keg raises it's...

I just brewed a Mild with the same yeast and ended up with the same FG as you, starting at 1038. Kegged it a couple of days ago and it is drinking well. This is my third time using the ESB yeast and I have had similar FG's each time, with varying OG's. Mashed this one at 65C so should have...

Looks great. I'm in please.

When I gave the 4mm line a go I started with around 3m because I wanted to start long and shorten it until I got the performance I wanted. At 3m the thing hardly even poured so I would suggest starting at 2m and shortening from there. I didn't bother experimenting with shortening the line as I...

. Question for kegerator users: I have gone with the 4mm beer line and KK recommend 1.5-2m for flow control. I have put the tap height, pressure etc through a couple of beer line calculators (this one and the spreadsheet linked to this AHB article) that come up with about 1.1-1.2 metres of...

Drinking a freshly kegged American Amber that I brewed with Fortnight as a single hop. 100gm used late. Probably 30gm at 10, 30 gm at flame out and 40 gm after letting the wort cool for 20 minutes. Then another 15 minutes then cubed and 'pooled'. Nice bitterness with the fairly high AA. I...

Look for some brew buddies. There hasn't been 1 bad bloke I have met through our local home brew club. It seems to be that the dickheads are put off by the fact that you have to do some work to make beer!

So $500 US landed? Looks like a good deal. Should there be a Guten thread of its own?

http://gutenequipment.en.alibaba.com/product/60583255214-803783330/all_in_one_brew_beer_brewing_equipment_30l_mini_brewery_equipment_guten_kitchen_equip_Model_BM_S300M_1.html Is this the one you purchased WEAL?

Very tempting!

Feed some to your cat. If the cat dies then tip it out.

I am interested in getting an O2 setup and can see the benefits but one thing I was wondering about was when did commercial breweries start using oxygenation? For example. Does Chimay use oxygenation and when did they start? Do they get better attenuation now than before? Did they use higher...

That seems normal for US05. I'd give it a few more days for the yeast to clean up then cold crash. I wouldn't be too hasty in scooping the stuff off the top.

I would be careful lowering the temp. That could make the yeast drop out/stall even earlier.

Both times I rehydrated. I pitch at around 18, start ferment at 19 and after a few days raise the temp to the early 20's. The bulk of the ferment seems to be over in a few days but I leave them for around 10 days before cold crashing. It's a bit disappointing but I've had this happen with...

I've used it twice. Both times it finished at 1020. Even after swirling the fermenter, raising temp etc. One of these beers was an APA mashed at 62C so should have been plenty fermentable. The other was a FWK. Clears well. Not particularly estery. But is a low attenuator in my experience.

We don't have Aussie icons like Max these days unfortunately. RIP

This is a FES I recently brewed. Not too roasty. I like to use some black patent in my recipes. I'm not a fan of all roast barley. Pale 78.01% Black Patent 4.96% Roast Barley 4.96% Pale Choc 3.55% Xtal 90 1.4% EKG to 48 IBU's Fermented with Wyeast 1968 I would perhaps try a different...

Pestle and mortar works ok!