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Can't tell too much from the description and pic, but looks like its mainly some lighter crystal, with a touch of something darker. If it is as they say and is all crystal malt, it would be fine to steep. Just make sure you give it a good 15min+ boil. If you're unsure of using grains, do a bit...

Well the malt side of things looks to be a fairly standard mix of stuff you'd use when you're trying to upgrade from kit + kilo (sugar) Nothing to write home about, but more than likely to have a better body (with the maltodextrin & LDME) and a bit more more maltiness (LDME), as well as some...

Made up some very nice Irish Red spiders a couple years back. The caramel malts worked well with the ice cream.

The four apples you added to the fermentor could have added some wild yeasts, bacteria etc. While the Wyeast would have more than likely taken over the primary ferment, these small traces of wild substances could make the finsihing gravity hard to predict and could slowly keep fermenting away...

Every time I've added rice to my mash I just cooked it until its sticky rice, never gone so far as porridge. Still seems to convert just fine from there, hit all my targets just fine. Looking at it in the mash it still looks like there is whole grains of rice left, but on closer inspection its...

*coup Sorry, I know English is a bastardised language, but even when we are attempting to use le Francais we could at least try to use it correctly.

Hey WorthyStar do you realize that the Flaked Barley needs to be mashed and not just steeped? If you want to use it you'll have to use some malt with some diastatic power (ie. pale malt, pilsner malt) to convert it.

Yeah, technically not a partial at all. Nothing was mashed... Good go an at extract brew though, but some wheat extract and a nice Belgian wit yeast would probably have got you closer to where you want. Still, it should still come out as a nice beer in the end if the ferment is treated nicely.

Mate, if your OG was 1.100, even if you're using extract I wouldn't be surprised if your ABV is at least 9% if not higher. Should be a nice winter warmer though from the looks of the recipe and probably just starting to drink nicely during midwinter after few months aging. If you're bottling...

Very impressive! I just pity the poor ******* who has to clean up afterwards. I know I saw at least a few break on camera :)

Hell, if we had lab grade equipment and the time (and $) to mess around with it I'm sure we would... ;)

All I have to say about this beer is what my mate Jay said when I first gave him a glass. "Holy f*ck" 'Trappist Westvleteren 12' About half a year out of 'Best Before Date', but it still stands up amongst all the beers I have had. Into a glass, it pours fairly badly, next to no head. But...

Different bittering hops do tend to add certain flavours and slightly different bitter characteristics to your beers IMHO. For an example, try a beer bittered with Saaz hops, compared to say EKG. I know they're usually used in different styles of beer, but they tend to leave a different type of...

I can't say I've had a lot of experience brewing APAs, but here are the few pointers that I can give. 1. Keep your malt bill fairly simple. The majority of it should be made of a decent ale malt. You don't want too much in the way of crystal grains or even lightly roasted malts -- yet a little...

If it is brewed out fully, dextrose will indeed decrease the FG. Dextrose is fully fermentable and alcohol has a much lower gravity than water or malt/beer. The alcohol content will of course be higher but to balance the residual sweetness this may be a good thing. On the other hand, 1kg of...

If you really want to use it then use it, otherwise normal table sugar will suffice. As said above, the amount is negligible in the overall amount of fermentables. The main flavours should have been developed during fermentation. IMHO, save the candi sugar for later Belgian brews and just use...

Same plant family, different usage :icon_chickcheers:

The brewer makes the wort, the yeast makes the beer. From US ale yeasts with their relatively neutral character, to English ale yeasts with their lovely esters. German weizen yeasts with the bananas and clove phenolics, Belgian strains with incredible diversity of flavours and aromas. Lager...

Mine have arrived today. Damn AusPost takes their time, but the yeast all still looks nice and healthy. Hopefully that's everyone sorted then!

Cheers for the entry forms and conditions. Is there a fee to enter or is it free? Dan