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No time period. If you want to mash out, get the temperature up to 77 degrees and that's it, you've mashed out. It will make the runoff easier is all. Sorry - the mash time, 1 hour is heaps. Wife is kicking me off. Good luck. You might need 30-35 litres all up to make 21-25 litres of pre-boil...

How does the CO2 get out? The cube is good for me. The transfer from cube to fermenter is the oxygenation. I have been using the secondary as the no-chill cube. Didn't know anything could go wrong. Can yeast really survive boiling wort?

Yes, no cake on Windsor. It stays powdery forever, but if you are gentle it eventually comes out crystal clear. Low attenuator, low flocculator. Makes great ordinaries. ESB+Windsor in the fermenter as I type. It is fruity and bready and spicy. It is the best smelling yeast in the brewery. For me...

I have had pale ale success with melanoidin, it's a good idea. Melanoidin is "super" munich? I am just starting to drink an oatmeal stout that is 85% Maris Otter, 10% roast barley, 5% oats. Hops were just 30IBU Fuggles @ 60 min., and 5 IBU or so at 5 min. After making several hop hammer type...

It's a good plan that comes with backups. The current Brew Your Own has an American pale ale article that suggests what you say. (Actually that article was probably where I read warnings about dry hop grassiness). Ok so I can think about accentuating malt in terms of reducing boil-bitterness...

Yes, right. Haven't dry hopped before. Didn't think of it. I have been brewing with fuggles a lot, and I'm getting tired of the sometimes 'grassy' aspect. Grassy is not what I'm after. The Ray Daniels book (I think) warns about grassiness from dry hopping, but doesn't say how to avoid it. Do...

I want to make a Pale Ale, I guess American/Belgian, but I want to get a bit of malt power, but without caramelly-ness, and without going over 1.050. So I'm thinking how can I push the pale malt to the front, wihout burying it under crystal, but keep American hoppiness and medium gravity? I...

Thanks for the great discussion! Just for now, I think I will look for alternative ways to crash chill the secondary. This saturday I have to rack an English brown ale. I have had the fermenter stored at an angle to leave a bit of the bottom clear(ish) of yeast :) Maybe I will spend the next...

Well...thanks! For now I will live with cloudy beer and patience :)

Hi. Is there a way to get low flocculating yeast strains out of beer, if I don't use a fermentation fridge? I notice the gelatine wiki says to pitch it into chilled beer. I have been making all grain pale ales with Windsor, and after 3-4 months they are clear as a bell. But its sad when I make...

Howdy. In the secondary is: 4.0kg Joe White Pale 50g Black Patent 40g Cascade 60 min. 15g Cascade 30 min. 15g Cascade 10 min. 30g Cascade in whirlpool 1 pkt. Nottingham OG 1.050 FG 1.011 Cascade was 6.3(?), So should taste like Cascade. I'll drink it fresh, but keen to know how it will be 3...

Make sure you stash away a six pack of every "failure". I must be too critical, I suppose. I had a dubbel that was like some kind of lesson in infection, but after six months of developing and smoothing, it was a great beer. I felt terrible about the bottles I'd tipped out. Definitely go all...

Hi. I have decided not to bother with a chiller. After whirlpool, I rack the wort into two 15 litre pots with lids. They go into my laundry and kitchen sinks. I get sanitary, fill the sink, stir the pot and swish back and forth. When the heat exchange is done, I have a hand pump to get the water...

Ok, that's great. Thanks all.

Hiya. I have been buying microbrew stubbies when I can, and bringing the bottle home and reusing. The other night I had a Lobethal Bierhaus hefeweizen, and a Little Creatures Bright Ale. I like the Bierhaus bottle, but the Little Creatures one (with neat cherubs around the neck) seems thin...