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It's actually not as simple as just multiplying by 2 to get the color in EBC. Even BeerSmith uses this approximation. At the lower end of the spectrum (CaraPils, Crystal 20EBC) it is about double the Lovibond color, but as you get to the higher colors it gets a bit skewed away from 2X(L color)...

You probably already know this, but we have had our January meeting. It was on February 1st of this year. We skipped the February meeting and hopefully our next meeting will be on March 29th. Are you on our mailing list? If not, what is your email address and I will put you on the list. Cheers...

Looks great! One problem is that you can't really differentiate between live and dead yeast cells without the use of some kind of stain. I think many breweries/labs have used methylene blue in the past, but have had problems with overestimation of yeast cell count. An alternative would be...

Make sure you do a 90 min boil if you are going to use Pilsner malt. It has about 6-8 times the amount of S-methylmethione, which is the precursor to DMS (cooked corn aroma/flavor). You could just substitute it with Maris Otter or regular Ale Malt if you wanted. Just wondering why you are using...

I just made a Heffeweizen for our brew club Oktoberfest party next weekend. I didn't want too much banana aroma or flavor, so I did a ferulic acid rest at 42 C for about 20 mins along with a decoction to bring it up to 64 C for the main mash, then another decoction to bring it to 76 C for a mash...

Sounds like a good recipe. I wouldn't make the 30 min Cascade addition. Just move it to the end, or 5 mins from the end. No reason to let all of those nice grapefruity aromatics escape during the boil.

If you want a fuller flavored beer, you could add some corn syrup (maltodextrin). You should be able to find it at any of the online shops. I would add 1 kg of light malt extract and 250 g of corn syrup for more malt flavor and more body. The alcohol would still be around 3.6 - 4.0% in 22...

Thanks for that! That Lambic is almost 2 years old after sitting on oak chips for 6 months with the addition of bottle dregs from a couple of sours. I don't think I can re-brew it a few times in the near future.... :) I do have another one going that is conditioning on raspberries. Should be...

Holy crap! I actually got Champion Brewer! Still can't believe it. A big thanks to Ross for hosting! Hopefully you enjoyed my Straight Lambic and Gueuze if you got to try them! :) Bring on the Nationals!

Just make sure you realize that you are going to lose about 1-1.25 L per kilo of grain due to absorption. So, for the original recipe, you would probably lose 11 - 14 liters of water. Also, even though you have 11 kg of grain plus 33 liters of water, doesn't necessarily mean that you will have a...

In my opinion, you probably shouldn't have a 30 minute addition in this kind of beer. I would drop that one and the Mt. Hood FWH and go with 20 g of Mt. Hood at each of these times 15, 10, 5, and 0 mins. I'm guessing that Mt. Hood is all that you have at the moment. It's not really used in IPAs...

Rye is a weird "grain" and it takes a lot to get the flavor to come out. Most people think of the spicy character of rye bread, but the bread gets most of it's flavor from carraway seeds. Drop a kilo of the Perle malt and add another kilo of Rye to get a good flavor. I've heard of people making...

Sounds good, but I would go with more darker crystal grains instead of the pale chocolate or carafa. American Amber Ales aren't supposed to have any roasted character. The hops sound good, but I would bitter with a clean hop like Columbus or Warrior. Use the Citra and Galaxy for your later...

Just throw all the grains in the mash. Don't worry about cold steeping the roasted grains. I've brewed a 10 min Pale Ale before and people thought I was crazy, but it was delicious. :) Some people think that you don't get the right hop compound isomerization when you only do a 10 minutes boil...

Nope. You're just not drinking fast enough.... :)

Yeah, I saw those. If I lived closer to Brisbane I would go get one, but Townsville is about as far away from an actual city as you can get.... :( Maybe I'll take a road trip down there one day and see if I can get one.

Yeah, I don't want a new barrel. They are too damned expensive! And, I want one that has had something in it to give the beer some flavor. I was planning on putting cherries in my B. lambicus beer, but I would like to age it in a used barrel first, then add the cherries later. In the US I...

Does anyone know where I could get a wine/rum/fruit wine barrel from? I've been asking all the wineries up near Cairns, but they all use stainless steel tanks and oak chips. I have a beer with B. lambicus aging in a plastic fermenter right now, but I wanted to brew another beer with Wyeast...

You can definitely invert them a few times every week or so. It will rouse up all the yeast and any mix any other sugars into solution. All it takes is some patience, which I don't have a lot of when it comes to carbonating in the bottle.... :) Get a kegging system and you'll never bottle...

The problem with apple juice, and honey, is that the sugar is 100% fermentable. So, the only way you can actually get a sweet cider is to kill the yeast when the gravity gets to where you want it, then add more yeast at bottling time, or you can back sweeten in a keg and force carbonate. It's...