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  1. DustyRusty

    Gushers....(again)

    Hmmm.. interesting. I do like the UK styles. But of the three i had problems with, two were common dry yeasts (Notto and S-04). The other was a recultured Coopers yeast. Here's the three i had problems with: HOME BREW RECIPE: Title: English Style Ale Author: BrewMate Brew Method: All Grain...
  2. DustyRusty

    Gushers....(again)

    Thanks. That sounds like a real drag..... but also pretty clever in identifying where it's happening. Hadn't thought of it and it's a really good idea.
  3. DustyRusty

    Gushers....(again)

    Hey mate, table sugar. My normal rate is 3/4 tsp for 750ml bottles, half that for 375ml bottles etc. Only exception is when i use Belle Saison i use 1 tsp per 750ml bottles - but never had a problem with overcarbing that yeast - i guess it's so dry there is no residual sugar left to ferment.
  4. DustyRusty

    Gushers....(again)

    Thanks, not sure if that's correct. If a high attenuating yeast (like Belle Saison that i use quite a bit) takes up residence in one of my parts, is not dominant during the primary ferment due to cell numbers, but then slowly builds itself up eating 'unfermentable' sugars in the bottle - that...
  5. DustyRusty

    Gushers....(again)

    Hi, Seem to be having a recurrent infection that I need some help knowing where the likely culprits are. I bottle my beer, is great for a couple of months then the bottles over carbonate. No explodey ones but they gush. I've been burping the bottles to save them but it's a bloody hassle...
  6. DustyRusty

    Vienna, Munich or MO as a general base?

    Just am update. Very positive results. Brewed this: 21Litre Batch 3.5kg BB Alt Malt 1.5kg Weyermann Munich T2 200g JW Light Crystal 320g Flaked Barley 200g Melanoidin 75g Roasted Barley 20g Magnum (10.2%) 30min 15g Cascade (5.3%) 10min 15g Centennial (10%) 10min IBU: 29.24 Yeast: S-04...
  7. DustyRusty

    Vienna, Munich or MO as a general base?

    Great. This is great news. Never thought it was possible to raise calcium without either Chloride or gypsum. Was always stuck adding gypsum to everything. Looks like this has solved it. Yep sounds like I need to do some more work on Ph. Thanks again mate big help today.
  8. DustyRusty

    Vienna, Munich or MO as a general base?

    ok that sounds simple. But does it affect ph at all? I already use lactic acid but wasn’t sure if the Calcium Lactate raises or lowers it too. Thanks again for all the help
  9. DustyRusty

    Vienna, Munich or MO as a general base?

    It seems like Calcium Lactate doesn't feature in Brewers Friend or most of the water spreadsheets/apps/software. How do i calculate it?
  10. DustyRusty

    Vienna, Munich or MO as a general base?

    Thanks for all your help mark. How do I get the calcium level up without gypsum? I could just add more chloride but we’d get to very high levels of chloride to hit the calcium levels. Chalk is alternative but everything I’ve read suggests it’s virtually impossible to dissolve, making the...
  11. DustyRusty

    Vienna, Munich or MO as a general base?

    Hobgoblin is another one that has something close to what I'm looking for.
  12. DustyRusty

    Vienna, Munich or MO as a general base?

    thanks mate. I kind of realised this when i bought a Shepherd Neame Kentish Strong Ale and was instantly hit by the bit maltiness and flavour. My beers, while good had more of a crispness to them without the richness. I attempted a British Strong Ale with a high temp mash, some crystal and...
  13. DustyRusty

    Vienna, Munich or MO as a general base?

    Thanks. Tried Windsor and didn’t like it - just too sickly sweet. Yep tried to higher chloride ratio too. Better but not quite there yet. Thanks!
  14. DustyRusty

    Vienna, Munich or MO as a general base?

    Looks great! Just tried to order but seems to be a worldwide stock shortage on it.
  15. DustyRusty

    Vienna, Munich or MO as a general base?

    yep I use biscuit a bit. Like Briess Special Roast too - more intense but along the same lines. Great flavours there but not the rich maltyness I’m not getting.
  16. DustyRusty

    Vienna, Munich or MO as a general base?

    for the maltier ones: notto, US-05, S-04 mostly.
  17. DustyRusty

    Vienna, Munich or MO as a general base?

    Thanks. This is really helpful. I have used melanoidin and often some crystal or dark crystal. Helps but not quite enough. I’ll try some of the other malts too. I wonder if I’m over hopping them too. Dry hopping everything is a constant temptation of mine... thanks again.
  18. DustyRusty

    Vienna, Munich or MO as a general base?

    Hi, Couple of years into all grain brewing. Going well but struggled to get a big malty flavour i've wanted in a lot of the beers, even with higher mash temps. Been using Coopers Pale Ale Malt as my base. I tend to brew Red Ales, Brown Ales, Stouts, the occasional Belgian or yeasty German and...
  19. DustyRusty

    Immersion Element? Where to buy

    Hello. I currently have a Keggle with a 2400W element. It's ok, but a little slow, and the boil isn't all that strong. Would rather not go through the hassle of drilling a hole for another element, so am after an immersion element (over the side style). Would run it from a separate circuit in...
  20. DustyRusty

    Difficult water profile - Perth

    thanks for all your help
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