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  1. ExpatBrewer

    Can Kit Chill Haze. Any advice?

    The yeast supplied with many of the cans is usually a fairly generic strain, robust and reliable with the novice brewer in mind. I know the ale yeast supplied with many of the Coopers cans for example can handle a bit of temperature abuse (up to 27ºC). They supply the bare minimum required for...
  2. ExpatBrewer

    I can't figure this out. A fermentation question

    Yeah... the various calculators do often give differing results which certainly doesn't help! Generally, I think it is always safer to err on the side of caution and pitch more than you think you need. No harm is done from a little over-pitch. In fact, I recall reading once that it's not...
  3. ExpatBrewer

    Have I dry hopped too long

    From an article by Scott Janish:
  4. ExpatBrewer

    Mangrove Jacks kit newbie question

    I understood the pouches were cold-filled with nitrogen as opposed to the heat-pasturised canned extracts. This is apparently what's supposed to give them the edge as far as quality goes. Whether you can taste the difference at the glass I wouldn't know. I'd use the hops supplied. Wakatu...
  5. ExpatBrewer

    I can't figure this out. A fermentation question

    Sounds like a probable underpitch to me. Pitching dry is never really a good idea... it can result in 30 - 50% cell death even in lower gravity worts. According to Brewersfriend pitch-rate calculator 1 packet would be an underpitch:
  6. ExpatBrewer

    pouring your beer

    Whenever I've had this issue I've measured the FG of the finished beer (once de-gassed) and found in all cases it had attenuated much lower than what the FG was on bottling day. That strongly suggests contamination - most likely from a wild yeast like saccharomyces diastaticus or perhaps...
  7. ExpatBrewer

    Can Kit Chill Haze. Any advice?

    I too have a persistent issue with chill-haze. Without the ability to cold-crash and then fine it's hard to eliminate totally. I have found things improved somewhat when using highly flocculant yeast e.g. Nottingham and S04 and also, gelatine finings. Even used at room temperature gelatine...
  8. ExpatBrewer

    Show us your beer.

    American Amber Ale - Gladfield malts including their rather tasty "shepherds delight":
  9. ExpatBrewer

    Have I dry hopped too long

    It seems a couple of days should be enough. This may be of interest, from a science paper I once (tried) to read:
  10. ExpatBrewer

    PM question ...

    I think you'll be fine. The only time I've run into trouble with a PM conversion was when I've used munich as my only base malt.
  11. ExpatBrewer

    Do I need to do anything...

    Your pH values are on target, but there are other reasons other than pH that brewers sometimes treat their water. Without a detailed analysis of your water though it doesn't really make much sense to tinker with it and if it's producing good beer as is than I personally wouldn't worry about it.
  12. ExpatBrewer

    brewing with malt extract

    Why not keep it simple? Forget the sugar and just use the JB IPA can plus half the LME (1.5kg) - that's a little over 4% - maybe 4.5% after carbonation. Using 100% malt is always going to produce a better beer.
  13. ExpatBrewer

    Chocolate malt amount

    That rather depends also on whether its light or dark chocolate. I found dark chocolate malt to be a bit harsh/bitter and as a consequence have avoided using it in any quantity. As you say, it's all personal taste and preference really and depends on what kind of brew you're making and the...
  14. ExpatBrewer

    disheartened

    I wonder what yeast(s) you are using? The reason I ask is I had a persistent issue with one particular strain... the very popular ale yeast US-05. Almost every time I used it my brews ended up a very phenolic - 'bandaid' flavour, which is absolutely horrible. I explored all options I could...
  15. ExpatBrewer

    Dry Hopping

    It would seem dry hopping 'warm' actually gives a more desirable outcome according to this wee experiment: http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/ I contain my dry hops but I do believe that it can compromise the extraction of the aromatic oils...
  16. ExpatBrewer

    Liquid Malt Extract - Help needed

    It's a bit late in the process now but I think you could probably get away with adding more LME or DME - IF you pre-dissolve them first in some hot water. However, triggering off a more vigorous fermentation at this stage may compromise any benefits you were hoping to get from the dry hop.
  17. ExpatBrewer

    Chill Haze

    Sure, what I meant was if it was used soley for clearing the beer then it was a rather expensive option. For those that need to remove gluten - it is indeed a small price to pay.
  18. ExpatBrewer

    Liquid Malt Extract - Help needed

    Are you aware they're not actually equivalent in terms of fermentability? I believe 1 kg of table sugar would be roughly equivalent to 1.5kg of LME.
  19. ExpatBrewer

    New Forum Member Map.

    Auckland, New Zealand :wave:
  20. ExpatBrewer

    Chill Haze

    It does work well, but its a fairly expensive way to clear beer!
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