BeerTools Discussion Forum

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...

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

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/

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...

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

I suggest you email Promash and they will help you.

Cheers
Ray

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

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...

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

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...

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...

G'day

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

Cheers
Ray Mills

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 ...

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...

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...