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  1. #991

    Quote Originally Posted by jakeslouw View Post
    Bloody experimental beers..........
    ? And now? What's wrong with experimental beers?

  2. #992
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    Quote Originally Posted by 69degrees View Post
    ? And now? What's wrong with experimental beers?
    you sometimes end up with rubbish in a keg

  3. #993
    I recently moved into a new place that has a big lemon tree in the yard. Lemons are almost ripe so Iím thinking of doing an American ďlemon wheatĒ beer. My only worry is what sort of hops to go for and how much. Any suggestions?

  4. #994
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    Quote Originally Posted by Jaquesdrum View Post
    I recently moved into a new place that has a big lemon tree in the yard. Lemons are almost ripe so I’m thinking of doing an American “lemon wheat” beer. My only worry is what sort of hops to go for and how much. Any suggestions?
    well I'd use something complementary like a Citra or Cascade

    american over-hop so I'd use tons as an aromatic in the whirlpool or secondary

  5. #995
    Interesting premise. I also have a lemon tree that's starting to go yellow, might just do some sort of brew with all the juice. Never even considered it actually.

  6. #996
    Iíve been told that fermented lemon juice is not very appetizing in beer so Iím going to make a standard American wheat beer but without the overboard hopping rates that they normal use. Once fermentation is finished Iíll rack the beer over to secondary and let it sit on some pre-boiled lemon zest for a week or so to see how it turns out. Considering Citra, cascade, Sorachi Ace or Mandarina Bavaria for the hops.

    - - - Updated - - -

    Iíve been told that fermented lemon juice is not very appetizing in beer so Iím going to make a standard American wheat beer but without the overboard hopping rates that they normal use. Once fermentation is finished Iíll rack the beer over to secondary and let it sit on some pre-boiled lemon zest for a week or so to see how it turns out. Considering Citra, cascade, Sorachi Ace or Mandarina Bavaria for the hops.

  7. #997
    I think I'll look into making this: http://skeeterpee.com/recipe

    But just slightly cut back on the sugar.

  8. #998
    I might give that a try too! Sounds interesting

  9. #999
    Super Moderator AtronSeige's Avatar
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    Last night (after quite a few beers) I decided that I will quickly create an Imperial Stout Recipe.

    This morning I weighed out my grains and was shocked to realize that the amount of grains that I had decided to use is slowly filling up a 25 liter bucket. I eventually ended up with two buckets, each 3/4 full. My total grain bill is a shocking 21 kg!

    Now, add insult to injury... my mashtun cannot handle that amount of grain, so I have to do two mashes just to get the wort for one beer.

    I have a suspicion that my calculations will be incorrect and that I will have more wort than needed, so I may have to boil longer to get the desired volume.

    Today is going to be a long brewday...

    The OG of the beer should be around 1.160. This beer will be bottled and stored for a year or two.
    It's not the size of your equipment; it is what you brew with it.

    Thirsty days hath September,
    April, June and November;
    All the rest are thirsty too
    Except for him who hath homebrew.

    BeerSmith Recipes: http://beersmithrecipes.com/listreci...nseigeRatebeer

    Profile: http://www.ratebeer.com/user/190730/

  10. #1000
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    I think you cocked that recipe up. You should be closer to 16kgs on a 20L batch. It's still a shitload of barley.

    How will you ferment that? What yeast? You'll need about 3 packs of dry yeast or 6 vials of liquid yeast.

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