BeerTools Discussion Forum

But ill be back!!!!!

Malting as well as first mash.this will no doubt give some very interesting results. I have some temperatures and roasting times for a small selection of grains that i hope will help,A word of warning though.I once bought 20kg of what was meant to be pale malt and on getting home i found it was medi...

i thoufght that there was a ban on offensive material and foul language on Beertools.If thats the case why am i reading such abhorrensies( is that a word?) as Coors,Miller and Bud Light?Wheres Jeff? Im suprised he has allowed this to continue,it shouldnt be allowed, it really shouldnt.
Beer police.

a small amount of roast or black malt will certainly give you a darker red colour depending on how much you use.If you are also looking to add body to your beer then go witht the black malt as it has extract potential whereas the roast doesnt,you could also add some dark crystal, say 120 deg, or boi...

When we buy a natural conditioned commercial beer we wish for lots of sediment so we can nick it and use it for ourselves.When conditioning our own beers we aim for a light dusting on the bottom of the bottle.You cant win!
Fraoch

Nothing worse than making great beer and have someonr taste it and tell you its good when you know they are lying!If its reputation you are worried about then stick to AG.Make your most successful beer in large quantities( itll still never be enough).If you cant get temp for ale yeast then why not m...

Might well be interested Ray, give me more details, as i may have some of the brew club enter as well,All depends on the date, but id definately like to know more.Dont know why i havent heard of this one before.We are situated in Brisbane, so Bathurst is no problem at all.

Gavin

Australia guinness used to be really bitter, and then they changed the recipe, said it was to be the same as Irish Guinness.B.S!! Ive been Harping on about a metallic taste to the "new " guinness since it arrived.Brewed by a large Australian brewer on license,"real Guinness" died...

Wait till you taste it,guaranteed, you'll never be able to go back, and all of a sudden even your most favourite commercial beer will seem somewhat lacking in flavour.This is it for the rest of your life now!

I made a lager last year and lagered it for 6 weeks at just above freezing, it was real good stuff. I bottled some of it and found a bottle lurking in the garage some 12 months or so later.Upon trying it, i wish i had waited much longer before drinking it. It had gone from real good to an absolutely...

Cheers for endulging me.it has been most interesting. Looks like i need to get myself off to brew school one day.
Gavin

Interesting technique mesa,i had kind of worked out my questions later that night when it was all mulling over in my head.Except for the krausen bit, i thought you had some technique that would allow it to sit on top,INGENIUS!!!! i was thinking.Seems a complicated way of doing things, so i have 2 mo...

Id be glad just to be able to buy a real ale.

Im glad this was brought up because i do a mix of both of these styles with great success,i run off the first batch to approx 3/4 collected, then i sparge to say 1" above grain bed and let run through to 3/4 again, repeat until end.My tap is about 1/2 open and it takes 1 hour to sparge to 10 ga...

Nearly had you in my position, which was with a yeast bomb!!!!! As i said, i repitched, the top worker came good and threw a healthy head and then the bottom started working and pushed the first yeast out of solution!!!I was cleaning up yeast for days.
Glad it worked out

Fraoch