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    Grainfather counterflow chiller issues

    Hoping there are some Grainfather users who might be able to help with this one. I've recently moved house and try what I might I cannot get the GF counterflow chiller to work properly when attached to the mixer tap. I've threaded the adaptor on to the tap and it flows fine, but as soon as I...
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    Got a recipe I want to make less boozy...

    Update. Tastes great. Nice tropical aroma and flavour and no boozy notes as per the 7.5% version. Definitely making this one again as it won’t last long!
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    Messing about with mead

    I got my hands on a couple of jars of local honey and would like to have a go at making a "session" mead. Having listened to the recent BeerSmith podcast on the topic, it seems it is possible to make a lower abv mead in a similar timescale to beer, without the long aging process associated with...
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    Kegging Weissbeer

    I'm not an expert by any means, but I think the answer is that, unless you're leaving the beer in the keg for quite a while, there will be no need to increase the pressure back up to 27 psi. Serving pressure is just that, a sensible pressure at which to get beer rather than foam out of the keg...
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    What’s going on here?

    Thanks all, helpful advice as always! I'll cold crash for 48hrs or so and then bottle up as normal.
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    What’s going on here?

    I’ve only cold crashed once before and got very confused about whether and how to adjust the amount of priming sugar for bottle conditioning. Is it correct I need to reduce the amount of sugar if the beer is at a lower temperature?
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    What’s going on here?

    Yes smells and tastes normal. I’ve brewed this recipe before and had quite a bit of break but not lots of krausen in fermenter. That said I was using west coast yeast that time.
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    What’s going on here?

    This is what I saw having dry hopped. Are the big lumps just clumps of yeast? There seem to be a lot of them throughout the beer. The yeast in question is Mangrove Jacks Liberty Bell, fermenting at 18-19C.
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    Got a recipe I want to make less boozy...

    Thanks all. I've posted the full recipe and some little details about the brew day on my blog: https://arthursbrewhouse.wordpress.com/2018/08/20/tropical-ipa-version-2-0/ Also, has anyone else experienced losses from big hop bursting additions? I think the way I'm doing it, using a BIAB mesh...
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    First Decent Pale Ale

    This looks like a great recipe, I may try it some time! Can I ask what the acidulated malt is for?
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    Got a recipe I want to make less boozy...

    Thanks for the advice all. I've decided to try a lower ABV version of the recipe in a 15L batch and came up with the following: 3.4kg Golden Promise (90.7%) 200g Munich (5.3%) 150g rolled oats (4%) Hop additions much the same: 14g Citra at 15 mins and 10 mins 22g Citra at 5 mins Hopstand at...
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    Got a recipe I want to make less boozy...

    Thanks, though I was also interested in how I might try to preserve the balance of malt and hops in the flavour of the finished beer, having made these adjustments. My concern is that without changing the recipe it would be a bit thin and harsh with all those hops.
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    Got a recipe I want to make less boozy...

    I brewed a tropical IPA not so long ago. The full recipe is below, and there are some tasting notes on my blog here. I'm looking for advice on how I might reduce the ABV without affecting the overall flavour and body. The version I brewed came out at 7.7%, and I'd like to get this down to...
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    Mosaic SMASH

    Cool. I could do a 10g FWH and do the hop stand at 75c, avoiding adding any additional bitterness at that stage. That gets me to roughly 40IBU still. I’ll give it a shot.
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    Mosaic SMASH

    Essentially, yes. The idea is to get the target IBU but with a slightly softer, less harsh bitterness and maximising hop flavour and aroma.
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    Mosaic SMASH

    I love mosaic so thinking of trying a SMASH beer with it. Here is what I’m thinking. Grain: 100% Maris Otter Hops: 20g Mosaic at 15, 10 and 5 mins. Hopstand 30g mosaic for 30 mins. Yeast: west coast, probably mangrove jacks According to my calculator this should come out around 40 IBU, OG...
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    Weihenstephan yeast question

    Good to know, thanks for the advice. I hadn’t realised this yeast was considered a lager yeast given the temp my recipe suggested for fermentation.
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    HELP WANTED!

    Coming late to this but I've recently started writing a few articles about my experience of home brewing at www.arthursbrewhouse.wordpress.com and would be happy for you to use any content on there if you think it fits the bill. If so just let me know which bits take your fancy.
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    Weihenstephan yeast question

    Thanks, glad you like it! I'm writing mainly for my own records right now but hoping the site will become a resource for others starting out in brewing as I build up more articles.

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