Search found 43 matches

by Raydownunder
Mon Aug 16, 2004 2:37 am
Forum: Ingredients, Kits & Recipes
Topic: Oktoberfest with Kolsch yeast?
Replies: 4
Views: 8645

Hi Ed The Kolsch yeast is an ale yeast that does give you a lager type ale. I wouls ferment this yeast at 16C (65F) for 2 weeks and do a diacetal rest at 20C for 1 week. An Octoberfest yeast is a true lager yeast fermented at 12C which will give you a nice malt flavour. The Kolsch yeast will make th...
by Raydownunder
Sun Aug 15, 2004 6:40 pm
Forum: Ingredients, Kits & Recipes
Topic: 100% vienna
Replies: 1
Views: 3705

Vienna

Hi
You can use 100% Vienna malt without any problems. Makes a nice Vienna or Marzen, Give it a go you will not be disappointed.
Cheers
Ray
by Raydownunder
Thu Apr 22, 2004 5:24 am
Forum: Brewing Science
Topic: New Brewing Research Conclusions....
Replies: 48
Views: 199341

Some questions to answer

Hi Eric

Excellent topic and I supplied the link to the Australian Craftbrewers forum and the questions are now coming in, if you don't mind maybe you could answer some. The feedback so far is very positive.
Cheers
Ray Mills
http://craftbrewer.org/
by Raydownunder
Thu Apr 01, 2004 3:44 pm
Forum: BeerTools.com Online Tools
Topic: BeerTools Ingredient Database ... is it missing anything?
Replies: 62
Views: 215718

Carafa Special

Hi Lathe You have Carafa 1 to 111 on your database which is the Weyermann roasted barley. It needs to have Carafa Special 1 to 111 as this is their great dehusked chocolate malt. You should be able to get that information from the Weyermann website. As for the new Australian malts now available Malt...
by Raydownunder
Thu Apr 01, 2004 6:28 am
Forum: BeerTools.com Online Tools
Topic: Malt/Grain Descriptions needed to complete BT database
Replies: 3
Views: 13904

Contact maltcraft

Hi Lathe

I would suggest you contact Wes Smith at
Maltcraft.com and you should have all the information you need.

Mention my name: Ray Mills

Cheers
by Raydownunder
Thu Feb 26, 2004 5:54 am
Forum: BeerTools.com Online Tools
Topic: Promash water ph calculation
Replies: 4
Views: 10298

Talk to Promash

I suggest you email Promash and they will help you.

Cheers
Ray
by Raydownunder
Thu Feb 26, 2004 5:19 am
Forum: Ingredients, Kits & Recipes
Topic: Priming with Fructose
Replies: 6
Views: 9520

Table sugar is OK

You will not have any problems with table sugar for priming and I have been using it for years and years and years.
Cheers
Ray
by Raydownunder
Sun Feb 08, 2004 5:04 pm
Forum: Techniques, Methods, Tips & How To
Topic: First double decoction mash
Replies: 4
Views: 6536

You do not need an Acid rest

Hi I have been making decoction beers now for 2 years and the biggest change was to eliminate the protien rest as it will make your beers to thin. It is not needed with todays well modified malts unless you might have 50% raw wheat in the bill. Sorry to say but the beer you just made will be thin. I...
by Raydownunder
Sat Jan 17, 2004 4:16 am
Forum: Techniques, Methods, Tips & How To
Topic: New to the game
Replies: 6
Views: 6111

Where are you from

Hi Tiger

Sounds like an old story, Here are you from as the start of your name is AU. Are you from Australia.
Cheers
Ray
by Raydownunder
Sun Jan 04, 2004 5:16 am
Forum: Techniques, Methods, Tips & How To
Topic: Decoction Mashing
Replies: 4
Views: 7681

Give it a go! But read below before you start.

Hi all Having had the last 18 months exploring decoction mashing I hope I can answer this question. 1. You can brew superb German or any beers using current well-modified malts from around the world with single infusion mashes. 2. Decoction mashing IF done correct will increase the malt character an...
by Raydownunder
Mon Nov 03, 2003 11:29 am
Forum: BeerTools.com Online Tools
Topic: Low OG?
Replies: 6
Views: 12313

Mash Efficiency

Hi If you are using all grains in your recipes you will notice that the mash efficiency prompts 72%. I would suggest you change that to say 65% and adjust the grain bill to suit and you will be spot on. All my single infusion mashes are calculated at 65% for my set up and each batch is spot on. Anot...
by Raydownunder
Mon Sep 15, 2003 1:46 am
Forum: Techniques, Methods, Tips & How To
Topic: First Wort Hop Schedule Question ?
Replies: 6
Views: 7866

Leave hops in boiler

G'day

Just leave the hops in the boiler. Just make sure you are using fresh hops.

Cheers
Ray Mills
by Raydownunder
Fri Sep 12, 2003 1:46 am
Forum: Techniques, Methods, Tips & How To
Topic: First Wort Hop Schedule Question ?
Replies: 6
Views: 7866

Its really simple

Hi Guys With First wort hopping all you have to do is throw in all you flavour hops into the kettle. With your first runoff from your mash tun let the hops soak in your kettle. This lets the hops soak in the kettle at the run off temperature. Do your sparging as normal but let the hops soak till at ...
by Raydownunder
Mon Sep 08, 2003 5:31 pm
Forum: Techniques, Methods, Tips & How To
Topic: First Wort Hop Schedule Question ?
Replies: 6
Views: 7866

This is how I do it

Hi Paul I add my flavouring hops at the beginning of the wort run off from my mash tun (first wort hop). You need to allow the bittering calculation as a 40min boil. Do not add any flavoring hops, as FWH will give you a nice round smooth flavour profile. So add your flavoring hops at run off then ad...
by Raydownunder
Fri Aug 01, 2003 3:03 am
Forum: Techniques, Methods, Tips & How To
Topic: Doing first true lager...diacetyl rest question
Replies: 1
Views: 4353

It relates to the yeast you are using

G'Day The diacetyl rest needs to be done if you are having a diacetyl problem. If you don't have this problem don't worry. When the fermentation is complete rack it to your secondry and lager the beer for 3 weeks or so. Then bottle, keg and enjoy. What I do for a diacetly rest is bring the beer to r...