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  1. galactaphonic

    step mash schedule for med/high body beers

    Hi all, I was wondering if anyone had any thoughts on step-mash schedules for medium or high body beers? Most step mashes seem to be concerned with getting a highly fermentable wort (e.g. a lager). My system is a bit of a weird RIMS-like setup and there's a few different temperature points...
  2. galactaphonic

    Off flavour - soapy wheat

    I've read that Caprylic Acid can give a soapy flavour (as well as "goaty, sweaty, tallowy, waxy, vegetable oil") and is "believed to be by-products of yeast metabolism, produced during lipid synthesis by the yeast. They are released into wort either due to leakage through ethanol-damaged cell...
  3. galactaphonic

    Does this recipe have enough bitterness for 17% crystal?

    Thanks everyone for your feedback - it's been very useful. The recipe for 5am Saint Batch was a good reference. After having a beer last night with plenty of amber malt character (Frenchies English Strong Ale) I've decided to concede that 1.4kg of amber malt could be a bit too much. I'm going...
  4. galactaphonic

    Does this recipe have enough bitterness for 17% crystal?

    Thanks for the feedback so far. I will definitely up the IBUs - I'm thinking to about 60. I was toying with reducing the amounts of crystal and amber but I've seen recipes that use those amounts (though not together) so I think it's worth a try (hopefully not just as a learning experience)...
  5. galactaphonic

    Does this recipe have enough bitterness for 17% crystal?

    It was actually Janet's brown ale that gave me the idea to add in 1kg of crystal - that recipe uses 1.25lb Carapils and 1.25lb Crystal 40L! I was also thinking the late additions of Columbus would add a fair bit of bitterness. And I'm using Carahell because I have 5kg I need to get through...
  6. galactaphonic

    Does this recipe have enough bitterness for 17% crystal?

    Hi forum, I was wondering if I could get some feedback on a recipe I've been formulating for an India brown ale. I'm trying to recreate reasonably hoppy but easy drinking brown ales I've encountered - none of whose names I can remember. I particularly wanted to know whether I'd made it bitter...
  7. galactaphonic

    When will 2016 hops be available for sale

    Would anyone happen to know when we could expect to see the 2016 season hops available in the stores?
  8. galactaphonic

    First lager seems to have been a disaster - is it worth it?

    I've only recently started doing lagers (and all grain too for that matter) and I thought I'd share my experiences FWIW. The first three lagers (which were all extract) I made had a ridiculous amount of apple-y flavour - even though I had pitched huge amounts of yeast - each beer on the cake of...
  9. galactaphonic

    how to get 1.01 FG on a full bodied helles

    Thanks everyone for the feedback. Even though the Beersmith FG calcualtions are flaky, it sounds to me that getting the beer down to 1.010 would be tricky - particularly if the only factor at play is trying to improve the fermentation. I think I'll adjust the mash temp down or perhaps use a...
  10. galactaphonic

    how to get 1.01 FG on a full bodied helles

    Hi all, I'm considering brewing the helles recipe linked below but am puzzled how the original brewer could have got the final gravity so low. Sitzung Helles - Gold Medal for Light Lager at 2012 NHC Homebrewer of the Year Some points: the original gravity is 1.051 the final gravity is 1.010...
  11. galactaphonic

    Should I use Sorachi Ace in an IPA? (along with Galaxy)

    Thanks for the replies guys. I chickened out and used Amarillo instead of Sorachi Ace, I did use the Sorachi Ace for bittering as well as a 15g addition 20 minutes into the boil in the hope there would be a very mild background character. Hopefully will work out OK...
  12. galactaphonic

    Should I use Sorachi Ace in an IPA? (along with Galaxy)

    I'm planning on making a Sorachi Ace and Galaxy IPA this weekend but I'm starting to chicken out of using the Sorachi Ace. After having been through a bit of an experimental phase, I'm keen to make something that is definitely drinkable and Sorachi Ace seems to divide the critics. Anyone have...
  13. galactaphonic

    What are the hops in Bridge Road's B2 Bomber Mach 4.0?

    So I emailed Bridge Road Brewers over a week ago and have yet to have a reply. They're probably very busy and something may arrive in the future (or it may not...) In the meantime does anyone else have any thoughts on what the hops are in Mach 4.0? For me, the hop aroma is reminiscent of a beer...
  14. galactaphonic

    What are the hops in Bridge Road's B2 Bomber Mach 4.0?

    Has anyone tried Bridge Road Brewery's B2 Bomber Mach 4.0? Does anyone have any thoughts on what the hops in it are? I've read a few reviews which have talked about pine and fruit but personally I didn't get that at all and definitely got lots of spice.
  15. galactaphonic

    Confused about lagering times and temperatures

    Would either of these ideas work with the aim of getting bigger yeast populations? 1) Ferment half a batch size (e.g. 11.5 litres) and, when that has finished fermenting, add the second half of the batch in with the first half(making a final total of 23 litres). 2) Ferment one full batch...
  16. galactaphonic

    Confused about lagering times and temperatures

    Thanks a lot for the replies people. I also found this article which tied a lot of it together for me too. http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers My takeaways are: After fermentation is complete then keep at about 1-2°C for about four weeks Primary fermentation can be...
  17. galactaphonic

    Is this Lagering Vessel Ok to Use?

    I've been using these drums for making lager and have a couple of observations: They seem a bit leaky and not 100% airtight - which I imagine is fine for primary or secondary fermentation but maybe is an issue for long lagering periods? They do not seem to have any impact on flavour They're...
  18. galactaphonic

    Confused about lagering times and temperatures

    Hi all, I hope this isn't a question that is constantly asked but... I'm confused about the lager process as there seems to be a lot of contradictory information out there. I think I get the primary fermentation part - roughly two weeks at about 10°C then a diacetyl rest - but I'm not 100% sure...
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