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  1. #2451
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    Quote Originally Posted by CaPunT View Post
    unfortunately i don't have the tools...
    Then give it to someone who has. Golden rule - never throw away alcohol! Hell I'll arrange a cube to your place to take the beer if it's shit. Doubt it will be, but anyway.

  2. #2452

    What are you brewing?

    Busy mashing a simplified amber weiss! Skipping the acid and protein rests. Going for a simple 30mins at 62deg and 30mins at 71deg.

    Going easy on the wheat malt as I don't want to chance circulation getting stuck...

    2.5kg pale malt
    1kg wheat
    1kg Munich I
    0.4kg caramunich III

    Going to be using liquid culture diy weizen on this one!
    Last edited by Rikusj; 11th October 2020 at 18:22.

  3. #2453

    What are you brewing?

    Did a Maris Otter/Cascade ale, wanted something malty and I havenít use maris before, looking forward to the outcome. I had a malty pale during the week from a local burger place, made me want to give it a try.



  4. #2454
    Senior Member JIGSAW's Avatar
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    MO is my preferred malt for SMaSH beers
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  5. #2455
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    Yeah MO disappears in other malts, but it's lekker in a SMaSH. It has a malty flavour something between regular pale malt and a light Vienna malt.

  6. #2456
    Wit I brewed, turned out great, definately one of the top five I have brewed.
    Have had a few Wits on my travels and this one is even better.
    I got the right balance of spice, orange peel, coriander (used Lallemand Wit yeast).
    35% Flaked wheat, 7% Flaked oats, 24% Wheat, 34% Pilsner.
    Southern Aroma for hops

    IMG_20201011_144026.jpg
    Everyone must beleive in something, I beleive I'll have another beer

  7. #2457
    Tried something different, maybe foolish. Did an Ale with 50/50 Vienna and Munich. Summit for bittering and lots of Mosaic in the whirlpool at 90C
    Pitched US-05 yesterday and within 3 hours it was bubbling up a storm.

  8. #2458
    Quote Originally Posted by BackOffMyBrew View Post
    Tried something different, maybe foolish. Did an Ale with 50/50 Vienna and Munich. Summit for bittering and lots of Mosaic in the whirlpool at 90C
    Pitched US-05 yesterday and within 3 hours it was bubbling up a storm.
    that sounds like something i'd do, summit works well in american styles and you can barely go wrong with mosaic. us-05 is an american workhorse to boot ! sounds good man

  9. #2459
    Quote Originally Posted by groenspookasem View Post
    that sounds like something i'd do, summit works well in american styles and you can barely go wrong with mosaic. us-05 is an american workhorse to boot ! sounds good man
    Thanks! Wednesday I dry hop the brew I did last weekend. Looking forward to both of these to be honest.

  10. #2460

    Quote Originally Posted by Toxxyc View Post
    Then give it to someone who has. Golden rule - never throw away alcohol! Hell I'll arrange a cube to your place to take the beer if it's shit. Doubt it will be, but anyway.
    So I just went to harvest some yeast... I'm open fermenting it and it smells fantastic(lovely banana aroma)... took a sample of the "beer" to taste and immediately spat it out as i did.
    To say that it tastes like what I imagine licking an ashtray in a public smoking area would be is an understatement. Holy crap its awful. No way am i letting it ferment out.
    It's not throwing away alcohol if its not alcohol yet. no way in hell could I give this stuff to anyone

    What blows my mind is by how much the sugars in the OG sample masked this. The OG sample tasted only slightly "roasted/toasty".
    Last edited by CaPunT; 12th October 2020 at 12:54.

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