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BobBrews, it is great to have someone on the forum who has gone from traditional brewing to BIAB. There are very few of us as very few people who start traditional brewing are willing to try a different routine/set-up. Those that have, like yourself, are extremely happy with the change. I too still ...

This is a very good recipe. I have 8 beers on tap and this recipe has a permanent place, a position enjoyed by only 3 other beers. I am really pleased you brewed this first wizard and Ralph you chose the perfect recipe for your guide :). Everyone seems to like this beer. My brother-in-law who travel...

Shit jimmy - I missed your birthday! I hope me writing probably the first swear word on BIABrewer.info atones for this sin :) and as you know, I have been away. It's great to see one of the original BIAB pioneers here pioneering this forum. And he is a jolly good fellow :). Uh oh! I just scrolled up...

dick is correct redlegger. The dried yeast US-05 (also known as US-56) is the same as the liquid 1056. It is also sometimes sold as "American Ale Yeast." This dried yeast is very good and you should use it in preference to the liquid version as the resulting beer will be pretty much identical and sa...

Hi there shibolet and welcome to the forum. It's great to correspond with another brewer from another dry part of the world :). I just wrote a reply to another efficiency question here which may at least let you know not to get worried about it :). A couple of other points are... 1. Don't be worried...

Congrats on your 2nd brew Brad ;), It is pretty much impossible to get accurate gravity readings on a single brew. When starting out, we think we can measure everything accurately but you can't. There is a thread on BIABrewer.info here that while still being written is still worth a read and should ...

Wow, that's a hard question. Here's 4 beers that I always try and have on tap... 1. Munich Helles - Takes nearly a year for this one to become really good though. 2. Kolsch - LloydieP's Krispy Kolsch, fermented low, is a very easy drinking beer but also quite interesting. 3. NRB's All Amarillo APA -...

crundle wrote:I work afternoon shift and enjoy a beer am-ish also. I don't like to have a beer when I get home as I pretty much go straight to bed, so the morning is like my afternoon/night.
My goodness! So you start drinking and then go to work :o. I'm worried Matt...

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LOL :). Good on you jim and wizard. I hope you brewed more than you drank. (I used to have LloydieP and his old girlfriend around here on brewdays until I realised that even brewing two batches didn't cover what they took home in their stomachs. My goodness!) It sounds as though you had your hands f...

That's impressive bigjoe! Would like to see some pics of that if you get a chance. I reckon for anyone starting out, having your grain crushed for you is the best option. Mills vary in quality and crush success a lot. I did a brew day with mate of mine who had a small mill with a handle. The grain t...

Yep that sounds like a very dodgy beer. Matt, I am impressed at your brewing the Black Forest Stout. Cherries and chocolate in beer, while impresing me, also scares me a lot! I always brew beers at the lager or pale ale end of the range. I also always have a schwartzbier on tap which I really enjoy....

Congrats on your first extract jmb and better still to see you jumping straight into all-grain tomorrow. I don't know the beers you are referring to as I am from Australia but the Newcastle clone should be an easy brew. As for dreaming, I'd hate to recount my beer dreams. There are way too many and ...

Hey Lloydie, whats the ferment temp for this one mate? I think Lloydie still is not back on the net. But, if you want a great lager tasting beer with this recipe then ferment at 15 C. If you want a fruity Kolsch style then ferment higher, say at 19 C. These figures are based though on the liquid Ge...

OK. So after reading the responses to my original post (thanks everyone) and the IGB info Ralph posted, I have made a few conclusions. 1. Lagers need longer boils than ales (depending on base malt used), mainly to get rid of DMS. 2. Longer boil times may aid with clarity. 3. Boiling hops for longer...

Some beers will do better with a longer boil time and some with less. The 90 minute boil is a very safe boil time for most beer styles. Any less and you can start to get clarity problems etc. Any longer, for most beers, is a waste of energy. When to add boiling hops is another area open to debate. 6...

Looks great! But most importantly, how was the beer? I was hoping no one would ask that one Aaron ;). Guess how many beers I had? One!!! They had three beers or four available and all were in the can :roll:. I had one Heineken from the can :oops: My sister was happy with Veuve champagne and I staye...

Thanks guys, ...a s/s auto syphon. You are the man Brad! I have wanted one of these for years and even did some drawings up. I can let you know the corect ID to use etc plus a few other things that need to be oncorporated into the design to make it a super easy syphon. Forget the mill please and do...

Now that is the experience of a lifetime!

I've heard that when one experiences a quake it is a super strange feeling. How weird was it RL?

Not the best place to have a quake. If I was a miner I wouldn't be looking forward to work tomorrow.

Hi there Ralph, Hope this isn't OT but I know you are a huge ESB fan. I was chatting to a very knowledgable brewer the other day and he reckons for English malts, a two hour boil makes a massive difference. He also sai you will be able to see the bottom of your pot at the end of the boil it is so cl...

These sort of problems are hard Mike. You've got me stumped. The only two things I can think of are... 1.) You say you changed your bag material. I wonder if that has anything to do with it. 2.) Occupationally town water changes in its chemistry. I think this clutching at straws though. 3.) I would ...

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