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PistolPatch wrote:with most grain bills you'll be fine. So, not a dirty secret at all goul :)
Ignore this please Goul!
goulaigan wrote:Crap now everyone is going to know my dirty little secret of only mashing and boiling for 60 mins over the last year or so
It is heresy, I say burn him at the stake!!!! :lol: :lol:

PP (& anybody else interested) - If you search using your favourite search engine for the words you have in quotes you will see a link to google books that shows you the recipe & schedule from Gordon Strong's book. Must say I have never heard of a "round-trip continuously variable mash". Does sound ...

2. Still don't know if you are using a hop sock. Yes and no, I used a hop sock for 60 and 10 min additions, I couldn't find my third hop sock for zero min addition so they went straight in (26g worth). Normally I would use hop sock for every hop addition. Interesting that you use a hop sock for eac...

Jomay - Dont fall into the trap of presuming that any digi thermometer will solve your problems. Have a read of This . I have a lot of faith in the Thermoworks products (specifically the Thermapen). I do not think it is a perfect device though, plus it is expensive. Probably the best thing to do is ...

Well I do that, as well as something even more sacrilegious :shock: I posted about it 4 years ago (reusing dry hops). I wont clutter this thread though. I think where differences lie though is in hop format/types. In the UK it was difficult to get pellet hops, it isn't now, but there is still more c...

If you look at the pic Here Karch. Pistolpatch has put the test sample with the fermenting beer, covered it, and left it. No need to keep taking different samples, just take a look whenever you feel like it. Others do this but put it somewehere warmer (esp. lagers) so they can work out final gravity...

I have never tried cold steeping, but always end up adding dark colour grains towards the end of the mash as you did. Let us know your findings BDP if you do. BTW, those high flavour notes (harsh) often mellow out with conditioning. In fact the flavours seem to change one week to the next (for the b...

I may be wrong but the way I think Joshua is explaining it is in terms of calculations. 32.7 IBU Amarillo Pellets (9.5%AA) 14.8 grams = 0.523 ounces at 150 mins (First Wort Hopped) 32.5 IBU Amarillo Pellets (9.5%AA) 14.8 grams = 0.523 ounces at 120 mins (First Wort Hopped) 31.8 IBU Amarillo Pellets ...

There is a keg beginning to win over corny users here in the UK called crusader . Access isn't as good as cornies...... but look, no poppets!!!! :champ: If interested look at the "KEGS", they have stock & bespoke which show the range. Based on history though Pat, these would probably still bring pro...

I'm not sure if any of the links above cover it (too lazy to read them all), but I am not as interested in alpha degradation as Beta/essential oils. What I am saying is for my preference I could drink a beer with zero bitterness as long as it had hop flavour/aroma, but wouldn't like a bitter beer wi...

PistolPatch wrote:All I have to do now is work out what to do with all the useless stuff (several thousands of dollars I reckon, excluding the time spent on them)
Not very popular in the UK, but arent "yard/garage sales" popular in the US & OZ?

Jesus H F*****g christ Pat am I glad you asked that! (sorry for the poor French by the way).

I have read that about 10 times and still dont get it. I did laugh to myself though pretending to get it so that I didnt look too stupid :lol:

mally (also part of the dim witted club)

I don't think it is as simple as that Scott. You may also have to consider the variety too. My go to for information on hops is "beerlegends". The info for Santiam shows that it is difficult to store (scroll down to storage details). Compare that to say Magnum hops that can still be used today from ...

It depends whats on the schedule on brew day I suppose. Once I mashed overnight as I had to be finished by lunch. Normally everything is done on the day though. My combi-boiler gives me 60L of 55C water in about 5 minutes, but getting that to mash temps can take 20-30 minutes. Just enough time to we...

I see you have a hydro jar next to your fermentor for a fast ferment test?

Have you ever thought of just using a refractometer instead. :sneak: :lol: :lol:

On a more serious note; do you always oxygenate with a cylinder and air stone?
I find other brewers methods and equipment intriguing.

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