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Youre probably right, im only 23 and have used gms and kgs my whole life, this whole pounds and ozs thing just goes straight over my head :?

Dont get me wrong, I want my beer in Pints too :D But so not down with the whole lbs and ozs goddammit! Its so confusing, and just doesnt make sense, specially with brewing, 1/4 oz??? etc, surely 7gms seems more logical? lol

The more i look at my recipe the more it looks like an American Amber or American IPA :? Woops, guess im sorta stuck in my ways a bit... The hop selection in my freezer dont help much either... I think I may have to get my hands on some EKG, Fuggles, and Styrians, possibly some challenger as...

Drinking my scottish 60/- last night, lovely beer but needs more time to condition so the malt flavours come out a bit more... This bad boy came down from a massive 1036 and finished at 1016!!! So much flavour for such a tiny beer, the only gripe I have, is that its being served out of a corny...

Some great comments guys and food for thought, cheers :thumb: But, um... WTF is with all this lbs and ozs rubbish? thought your country was all down with kgs, gms, and litres ;)

Switching from bottling to corny kegs was the 2nd best brewing thing ive done (after moving to AG ;) ) Seriously, you will never, ever regret it!

So u reckon pale, crystal, teensy bit of choc and a touch of black would be more the go?? :hmm: What sort of percentages would you reckon? And I know you probably wouldnt use Munich but I cant help myself, I has to have it in everything :D lol Interesting... I know its alot of specialty's...

Hey guys, with all the cold weve been having over here lately, ive been craving for a nice malty beer, so I thought I should try knock up and English type IPA, a bit of a change from the AIPA's i normally brew... What im going for is a toasty, malty beer but with some spicy and earthy hop...

Bourbon Vanilla Porter 5.25kg Aussie pale 1.2kg Munich 500gms Chocolate 500gms Caramalt 500gms Amber 120g Cara Munich II 130g Medium Crystal 200g Carafa I 60 : 40g Nugget 2ndary Fermenter : 1 espresso coffee shot, 1 tsp Vanilla essence, 380mls Jim Beam Black Label Wyeast 1968 + S-04 blend

Woops :oops: Um, er, ive just realised that I posted the complete wrong recipe... Sorry about that, I will post the proper one for the Bourbon Vanilla Porter later tonight :oops:

As promised 4kg Maris Otter 210g Cara-Aroma 200g Cara-Malt 110g Cara-Munich II 350g Chocolate 80g Carafa I 100g Roast Barley 50g Black Patent 1.5kg Liquid malt extract 60 - 28g Nugget 20 - 20g NZ fuggles, 15g Williamette FO - 15g NZ cascade, 8g Styrian - this is probably a complete waste of...

Still pretty shiny tho blaze :thumb:

Whats a wherry? :hmm:

Can post up the recipe when I get home tonight if you like?

My mate just got a handpump so last night supping on his Mild from the pump, improved the beer dramatically!! Creams it up nicely... I really want a handpump now :cry: The evening was followed by a Pliny the Elder vs my clone, and due to the original being slightly oxidised and somewhat...

Ive used vanilla in a beer before, and it was a cracker! it was a Bourbon Vanilla Porter, I used about 400mls of Bourbon and a tea spoon of vanilla essence in the 2ndary fermenter, and its an awesome beer! :drunk:

Aurora??? Super Styrians??? OMFG, tell me more!!! I love a good styrian bitter :drink:

Another way to force carb, albeit it not very accurate, chill down to about 4*c, transfer to the keg, then crank the gas up to 300kpa and 'shake and bake' the keg for approx 60 seconds ( 40 seconds for a bitter or similair) then turn the gas bottle off and shake the Co2 into the beer and stop...

Sweet cheers mate, heres what im thinking 3.425kg Weyermann Pilsner 1.25kg Flaked Maize 250g Global Munich (im a munich whore, have to have it in everything!) 125g CaraPils FWH : 12g Columbus 15 : 10g Amarillo, 15g Centennial FO : 15g Centennial And yeast wise ill probably go for Wyeast 2124...

Ive managed to get my hands on 5kilos of flaked maize and am keen as to try a Classic American Pilsner, but ive got a few q's... All of the recipes ive found have flaked maize in amounts from 20-30%, and 6 row barley, and thats it... Now, we cant get 6 row in NZ so whats going to be a good...