Search results

That sounds delicious Beersuit. Got any pics of it in the glass?

Has anybody contacted the owners of this site regarding the recipe DB? It seriously needs some updating ASAP

thanks lads :)

Hello Could anyone recommend a reverse osmosis kit and where to get it from? Cheers :icon_chickcheers:

Bire Blanche de Jimbly Original Gravity (OG): 1.045 (P): 11.2 Final Gravity (FG): 1.011 (P): 2.8 Alcohol (ABV): 4.42 % Colour (SRM): 3.1 (EBC): 6.1 Bitterness (IBU): 12.0 (Tinseth) 50% Belgian Pilsner malt 45% Flaked Wheat 5% Flaked Oats (Local & organic) 1 g/L...

How much did it cost to make? I had to triple check the price you listed. It's a lot of money!! :blink: Edit: Nevermind, I think I missed the joke

Very nice! Have you tried a brew using the RO water yet? Much of a diff? Im seriously considering getting one

Where did you get your filter mate?

I know from inside info that the grist is: 97.5% Galaxy malt (Probably different now due to availability) 2.5% Caramunich I mashed @ 67

mash temp is too high. You'd want between 63 - 68 depending on desired fermentability. I think 65/66/67 would work well for this recipe.

Looks nice, except 200g of Choc malt might be a bit much

Sounds like a fermentation, yeast or water issue. Coopers yeast is very yeasty tasting typically. How big was your yeast starter? How many bottles did you culture from? Did you make any additions to your water?

how big is your starter? how many bottles of coopers did you reculture from? You want a nice layer of yeast on the botton of the vessel. If you have yeast on the top (the krauzen) that means its active and working. You can pitch it like that or wait until its finished fermenting.

I reckon you'd be right on the money with that! :beer:

Send them an email and see what they reckon

hahah ok thanks BribieG about the ez water calculator. Being a BIAB brewer like yourself, did you notice the message on the right saying "This spreadsheet becomes less accurate for mash thickness below 1.0 qt/lb or above 2.4 qt/lb." ? How much do you think this affects us BIAB brewers? because...

Yeah I'm seriously considering an RO unit. My local water sucks for pale beers. How much acidulated can you use before you start tasting it? I'm calculating I'll need 4% worth

Thanks a lot guys for your information. Guest Lurker, you were RIGHT on the money. I got an email back from them saying 8mg/L ! Cheers, James

According to the book "Brewing with Wheat" (great book): - The Hoeggarden dudes use 60% barley, 40% unmalted wheat. To mash they start at 50C and gradually rise to 75C. - The people that brew "Celis White" do a similar mash regime by starting at 50C and slowly raising to 65C. - The "Allgash...

Howdy Just bought about 30L worth of Black & Gold Spring Water to have a go brewing with (it was very cheap) and it lists this water analysis: Chloride - 49 Sodium - 32 Magnesium - 4.2 Calcium - 1.9 Bicarb - 20 Potassium - 1.2 Sulfate - ??? They unfortunately don't list the suphate content...