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ah ok yeah. no its got a nice mouthfeel at the moment, im fine with it. was just curious how much further it would go. thanks for that

forgive the ignorance, can you elaborate on the procedure for a forced ferment?

mash of 68-70 yeah fair enough, felt like giving it a go and had all these leftovers anyway yep aerated before pitching, and constant 20 for the 12 days.

between 68-70 for 90min

hey everyone, ive posted a couple questions for this on the 20l biab thread but i thought id update it to see what others have for advice and stuff. this is only my 6th or 7th AG batch, so please bear with my lack of knowledge and experience. i had all these leftovers and just wanted to throw...

cheers for the tips yeah i think ill have to pick up that 2nd pot from bigw. hopefully theres a special on. all went pretty smoothly today for the first half of the batch: got 6L from the mash, then sparged for an additional 3L. so 9L boil of 1.068 wort, then lost 1L to evaporation. anyway...

yeah actually, that sounds much better. that, and i dont have two bags. haha cheers for that quick refresher, i think im back up to speed. boiling the water as i type! wish me luck

yeah i was afraid of that, i made an attempt with a 5kg/13.5L and my efficiency was shot to bits, so i guess that confirms it. ive got a 15L pot, reckon that will take 3kg+9L for the mash? then i could run two at once and shave some time off. boris

hey again, havent been on here or brewed since december due to work and travel so my plan for a brew tomorrow has left me itching to start AG again. im planning to make an english strong/old ale of sorts in my 20L pot using 6kg of grain. can someone link me to a similar post or tell me how much...

haven't tried this yet, but a friend sent me the link: cheese infused beer... Stilton Blue Brew

clanceys fish pub does it on tap for $10 a pint, bloooody marvellous, and well worth the 20minute walk from mine. beats paying $5 a stubby or whatever theyre charging. what kind of prices is everyone getting?

yeah i was mashing at ~65 i think so is that high enough? pretty new to AG so yet to learn about intricacies of stuff like that. what do you consider to be 'something malty', like more ldme? or a type of adjunct? that strategy of fermenting out again is a plausible one so i might give that a...

hey brewers, about to bottle a 19L batch consisting of: 3.2kg jw pils 0.7kg jw dark munich 0.3kg jw wheat 30g ekg (60) 20g cascade (60) 15g galaxy (20) 15g cascade (20) 50g galaxy (dry hop in secondary for 7 days) got to an estimated 40 IBU, with an OG of 1.040 and an FG of 1.010 using US05...

if im not mistaken The Monk Brewery in Fremantle, WA has a drink that combines their Wit with the Hibiscus and one more ingredient. They call it: The Hibeerscus.

from experience, what has given you a greater efficiency, the average level of cracking you get from an lhbs or your flour consistency cracking?

ok thats good to know, cheers. yeah it wouldve been the doughballs+slightly different grain cracking. it was difficult to break up some doughballs because i had unknowingly used 100g more grain in my recipe+ knowingly 1L more liquid than the last batch, which caused the pot to be filled to the...

hey fellas, got a confusing result from brewday yesterday: 3.2kg pilsner 0.7kg dark munich 0.3kg wheat mash with 15L of water, then sparged with 5 for a preboil of 15L. this was the same amount of water i had for my previous batch with the same amount of grain, the only thing that was...

im not experienced enough to comment on how good it is, just have a question about why you pick certain ingredients. what does adding the Vienna do that the Munich cant? and why Pilsner instead of Ale or Pale Ale? sorry to detract

yeah cheers it makes things a lot easier knowing that it doesnt impact the recipe specs yeah! 1. throw grain in big container, 2. throw hot water in big container and mix everything around and let it sit for a while, 3. move liquid into another pot and boil then add flowers, 4. move to another...

gonna be putting down 5 pale ales in a row and letting them mature for the summer next year, might stick to this simple malt bill or tweak the proportions a little and change the hops around with each batch so i can learn the differences and improve ag method. using the ekg in this to mirror...