Search:

Yes you can ... just make sure your added water is sterrile .. FFS

What I do when PBG is too high ... to collect more runnoff and add it to the boil kettle - .. and as boilover allows'. Diluted it...

With all these lekka recipes popping up - I'm compiling a list of beers to brew...
To date - on my immediate mind I want to brew the Revvy Blonde, the dreaded Castle Lite clone, another Killer Hop...

I think the 12.5g sachets are R50.00 ea
The 500g for R1500 = R3/g = R37.50 for 12.5g
This makes sense to me

I had a ponder on this.. will be quite some work to do - of most I don't really have the knowledge of.
What one will have to do is to go through the list of bjcp styles and evaluate ALL the...

Are you also refering to your post a while back where you have a list of random ingredients, then press a button a whoala 3 recipes appear?

Welcome to this community. :giveme5: You'll get up to speed quick enough. Lots of eager people here that are willing to give advise. .. just ask away. :cheers:

That look jolly.

I googled the subject of adding rice to the mash...
They say it need to be cooked before hand so it can absorb the water and then added to the malt mash. If using raw rice milled or not, it sucks up...

I did a bit of research on my bananna and berry Belgian Saison - seems like I have a bubblegum off-flavour due to too high fermentation temps.

When I brewed the Saison, I pitched at 25°C...

I posted the question a while back about my US05 finishing low in the 1.006 zone when by design it's supposed to finish 1.010 isch. Still not sure what causes it. Checked thermometers .. check! One...

Looks refreshing.. plain amarillo or the dry hopped one ?

I need to get Vienna malt and a packet of S23, then I'll continue with this brew.
I've got some blonde's on my mind currently - bought the ingredients beginning of this month already.
Sure it'll be...

Karate water indeed. It tastes great, even after 1 day in the bottle. Enough carbonation. I allowed for 2.8 vols - as per recipe. Lots of bananna and berry favours. Nom nom. Wife loves it too .. btw...

If the coals are too hot, don't throw your beer on it !!
SAB makes beers especially for that. Pitty they closed now .. but don't throw your beer.. :lol:

1 SRM .. must be white sugar then..

I guess brown sugar for darker beers ?

Some interesting recipe's..

EDIT: That Revvy's Blonde - the sugar they use.. what type of sugar will that be. Can I use normal white sugar or brown or does it have to be some speciality sugar?

So, I got impatient and bottled one of my 5gal fermenters of this Belgian Saison brew I did 10 Jan. All completed the final fermentation and is now in my new freezer at 2°C for 4days. The other 2...

Haha .. I hear you. I have some buddies and they like Castle Lite (dhuuuu). They said they don't like 'caft beer' - I was about about to ask why not - then I kept quiet and ponderered - it's probably...

:thumbsup: Lots of interesting reading there. Thanks

I'm also thinking that a lot of the books are written with a naustalgic tense to it.. meaning that in the old days 'they' brewed beers in winter, then stored (lagered) in a cave to be drunk in...

I do option b for about a week or 2 or 3 - depending on the ambient temperature and fridge space, then pop them back into fridge when fridge space allows.
I have had good carbonated beers, even...

I used to get low - i.e. 1.006 FG with US05 all the time. Try mashing at 67 °C.
I brewed 3x with VOSS - made a 1.2litre DME starter with 1 packet. 1st batch finished at 1.012, then next 1.013 and...

Ag ja .. will see what comes of it. it's going to be a 'been there .. done that' excercise.

EDIT: If I can piss it out and makes lots of foam and bubbles in the toilet .. then im happy :cheers:

Try making a Stout with that. You might be surprised.

- - - Updated - - -



So, I wasn't wrong afterall..

I've read that too .. they say don't overdo it with centennial. Citra it is.
Will keep eye out for Sabro. Now that I've got my freezer on temp control I can start looking at other beers than pale...