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Hey guys... just a quick one. Fermenting an AG choc porter at 20c at the moment. It's 3 days into ferment. og 1.060 and now it's at 1.020... a quick ferment... using 1056 which was in a 1.5ltr starter on a stir plate for 24hrs (decanted). 90 min boil in my braumeister, no chilled. Grain bill...

Well ya go away for a few days and look what happens :P If only I could get this many responses to my 'what have I done wrong?' threads :D Thanks for the hop info, much appreciated. I know this is a very tame beer by many standards, but as a few have said it's a great session beer (tried it...

Picked one up last night at BWS (I must admit they're improving) and wow, fruity hoppy goodness! This beer was just what I like. Anyone pick the 3 hops they use?

I was thinking about mashing in at 52c, rest for 20 min, the up to a mash at 64c, mash out at 78c, and a 90min boil. Any suggestions for the mash schedule?

Wow that looks clear to me! Def picked up some pointers from your video. Makes me realise how slack I am on brew days. Also I'll add you have inspired me to go back to chilling from no chill... I think this is not helping my clarity issues, and as I do mostly hoppy ales it would not do any harm.

Great thanks guys, I'll have a read. I don't mind filtering keg to keg, not too much stuffing around for me. I'd be happy to if it was going to clear it up. One question with polyclar... I've been told you don't want to ingest this stuff as it's plastic, so would I make the solution, chuck it...

Hey guys. I have an uber hazy rye ale... my mistake was no rest to account for all the rye (so I'm told). I now know better for next time. The beer tastes great. but is so foggy. The most of any beer I've ever made. I crashed chilled at 3 degrees for 4 weeks, then added gelatine (first time)...

IBU 25 OG 1.057

Hmm, should I do anything to try and compensate for the large amount of caramunich? I don't mind the beer being a bit sweet. Hops were meant to be: 16gm Magnum @ 60 11gm Cascade @ 5 Should I increase these amounts?

Hey Sponge. Na that's correct! Going on a recipe from BYO Mag... and looking at some of the other Stout recipes in there many have similar dark/roasted malts... no idea if that's good or bad!

If chlorine buggers off at 100c, does this mean that making a brew with unfilted chlorine water (melbourne water) will have all chlorine elements taste removed when you do the boil? Or, by that stage are bad flavors already in the wort that cannot be removed? I'm just wondering as I've started...

Thanks that article is great! Put's it in laymans terms! So what I can guage from that article, based on Melbourne water, for a stout, I should be adding around 3.3g of calcium carbonate, and 3g of baking soda? Or do I have that totally wrong? Also just looked at the product 5.2 ph...

Cheers Manticle. I was randomly adding in calcium to my earlier beers, then stopped for the last 6 or so, and I think the earlier ones tasted better, so figured I'd start again. But understand what you mean about not messing with it until I know more. I just ordered a digi ph meter on ebay...

OK thanks for the input guys... I don't think I'll get a Ph meter in the next day and I need to get this brew done ASAP as the window of opp is closing on me (house restumping)... My grains are already all mixed and crushed... so maybe my best bet is not adding any salts, as the dark grains will...

Melb water is around 7ph, so thinking that the ph should not drop too much?

Hi guys. Just about to make a choc stout with Melbourne water on my Braumeister. After some basic advice on salt additions to make this tasty as can be. I don't have a PH meter or strips, so just looking for safe ballparks on additions based on the assumption that my tap water is standard for...

Can you make a 10min IPA using the no chill method??

Hi all. Just wondering if anyone has worked out some standard info I can input into BeerSmith for my 20ltr Brewmeister? What efficiency do most people use? It should be the same for all systems really as nothing changes? I'd be keen to know what others put in for batch size and brewhouse...

Normally I would not dilute post ferment, just don't like where this beer is at... what are the drawbacks of post ferment dilution?

Hey quick question. I need to know how to work out the final alc/vol for my finished and carbed beer that I'm going to dilute with boiled and chilled water. The SG was 1.071 The FG was 1.022 Giving me 6.4% alc/vol. Volume is approx 17ltr. I want to dilute this with approx 2ltr of boiled and...