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  1. Trough Lolly

    American IPA Recipe Thoughts

    +1 - really like Simcoe in this style...
  2. Trough Lolly

    American IPA Recipe Thoughts

    Apart from all the stats that the computer spits out, I'm wondering a bit about the flavour profile of the final result. I think 4kg of Amber is big and would be thinking about 3kg and making one of the 3kg a pale malt extract. In the past, I've done a 1-2kg pale malt boil and added the hops -...
  3. Trough Lolly

    Efficiency drop on bigger beers

    I suspect that the relatively lower efficiency gain in your black IPA may also be due to the grain bill. A kilo of dark malt weighs the same as a kilo of pale malt of course, but delivers much more colour yet less fermentables in the pre-boil wort...Just a hunch - and can be easily addressed in...
  4. Trough Lolly

    cracking grain

    To answer your original question, yes, I've used our Thermomix to crack about 150g of malt and to be honest, my triple roller did a much better job at preserving the husks as the mash filter bed. The thermomix shreds everything evenly so you get coarse flour with husk particles throughout it...
  5. Trough Lolly

    Opinions wanted-the mine field approach to brewing advice.

    +1 to the specialty grains approach described above. After starting kits, I grabbed a little sixpack esky and started mixing up specialty grains to really boost the flavor profile of my brews. It was then only a matter of time and equipment before I moved to partial then full mash brewing...
  6. Trough Lolly

    Confused about lagering times and temperatures

    I'm with Mark on this one...I find my best lagers result from healthy, not tired, yeast and remember, you can't assume that lager strains grow as vigorously as ale strains do. Fresh ingredients, temperature control and patience are the keys to a good lager. Cheers, TL
  7. Trough Lolly

    First Dark Ale

    So, how did you go? Cheers, TL
  8. Trough Lolly

    DanStar Nottingham Stalled?

    I'll need to dig up my recipe log....All grain, partial or kit recipe? TL
  9. Trough Lolly

    DanStar Nottingham Stalled?

    As Ross points out, the 69C mash is a giveaway....did you use any Carapils or dextrinous malt in your grainbill? Anyway, you're done - it's a nice yeast BTW - lovely in Kilkenny type beers IMHO. Cheers, TL
  10. Trough Lolly

    Is this old yeast starter good?

    Smells Ok? Can you draw off 50ml and taste it? No kidding! Trust your palate...It looks a bit tired / settled a bit too quickly... Cheers, TL
  11. Trough Lolly

    Foamy layer on lager brew.

    Yep, thought I'd come back and check out the new ?! website!! Cheers, TL
  12. Trough Lolly

    First Dark Ale

    Hi Taka, Further to the good advice, if you've picked up some bargain priced kits, they may be a tad old. Keep a close eye on the ferment - if it stalls, you may need some fresher yeast to get the brew bubbling. A sachet or two of fresh US-05 dry yeast will do the trick... Cheers, TL
  13. Trough Lolly

    James Squire Amber Ale

    Hi Patty - welcome to the forum... I note that you're doing a largeish batch and doubling up on the recipe. Are you going to add the amber malt, dark sugar and hops in a small boil? If so, and you're doubling up, I'd add more than just double the hops. A 30 minute boil won't deliver maximum...
  14. Trough Lolly

    Foamy layer on lager brew.

    G'day MM, The foam is fine - I've seen this before with Bo Pils yeast and your FG confirms a good ferment. I doubt the chilling will do much more than brighten the beer under the foam...You could skim off the foam if you really wanted to but I'd not get too worried about it. Cheers, TL
  15. Trough Lolly

    No Action In The Fermenter

    Octoberfest beer is a typically a fine german lager, which is why you should ferment around 10 to 12 C as Ross suggests. You can ferment at 22 or so degrees but you will notice a different flavour profile in your beer that may not be to your liking. The keys to a good lager are fresh...
  16. Trough Lolly

    Our New Tap Top

    Excellent artwork there Franko - you've got a real talent for that stuff. Cheers, TL
  17. Trough Lolly

    Beer Wedding Ceremony

    Congrats on getting hitched.....brew hard while you can!! Cheers, TL
  18. Trough Lolly

    Not Getting Full Potential From Mash

    If you find that your grainbed is being affected by the sparge to the extent you've described, then yes, I would give it a stir - perhaps only stirring the first few inches down and try to avoid stirring up the bottom of the grainbed - my mash is quite deep and the sparge ring has its holes on...
  19. Trough Lolly

    Long Time Members Who Dont Post Much

    G'day all, Good to see some "old" names still kicking around! I guess the advantage of a forum such as this is that there's quite a bit of accumulated knowledge sitting here if you know how to search for it - which is a good thing. That said, whilst a forum holds a lot of info good or not, you...
  20. Trough Lolly

    Not Getting Full Potential From Mash

    Conventional wisdom supports this approach - the idea being that the stirring helps release the trapped sugars from the grain matter and thus improve efficiency. Yet this approach is also a well known culprit behind cloudy beers. Stirring the mash is good, during the saccharification rest, to...
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