PhilipB
Well-Known Member
- Joined
- 2/11/11
- Messages
- 184
- Reaction score
- 17
Ok Guys,
I have bottled my Australian Lager that came with the Kit, brewed with the ingredients 'as is'.
I have my Ginger Beer in its fermenter in the esky around 20 - 22 degrees, the Morgans Ginger Beer with 1 kg dextrose, 1 kg Raw sugar.
Still keeping with the kit style of brewing at the moment, I want to 'experiment' and make a brown beer. I want to work on something that is not just pour the tin into the water, add dextrose, stir and add yeast. I want to work on something that is a little unique so to speak.
I don't have my STC1000 or my fridge set up yet. I am working with a Techni-ice Esky that I can comfortably see a temperature range of 20 - 22 degrees.
I don't have any BIAB gear - need to keep things simple at this stage.
any thoughts and suggestions? I am also looking to learn how different ingredients affect a brew as well.
Cheers,
PhilipB
I have bottled my Australian Lager that came with the Kit, brewed with the ingredients 'as is'.
I have my Ginger Beer in its fermenter in the esky around 20 - 22 degrees, the Morgans Ginger Beer with 1 kg dextrose, 1 kg Raw sugar.
Still keeping with the kit style of brewing at the moment, I want to 'experiment' and make a brown beer. I want to work on something that is not just pour the tin into the water, add dextrose, stir and add yeast. I want to work on something that is a little unique so to speak.
I don't have my STC1000 or my fridge set up yet. I am working with a Techni-ice Esky that I can comfortably see a temperature range of 20 - 22 degrees.
I don't have any BIAB gear - need to keep things simple at this stage.
any thoughts and suggestions? I am also looking to learn how different ingredients affect a brew as well.
Cheers,
PhilipB