Search results

There's generally two causes of hazy beer... suspended yeast, and also the haze resulting from the coagulation of proteins and polyphenols when the beer is chilled - commonly known as 'chill-haze'. Yeast generally settles out fairly quickly i.e. flocculates over time which varies depending on...

Gladfield is the malster of choice here in New Zealand with an excellent selection of fresh tasting malts and sometimes quite unique malts. http://www.gladfieldmalt.co.nz/ I use their American Ale malt as a base with about 10% of their supernova malt in my NZPA's. If you ever see Riwaka hops...

Interestingly, this brewer did a couple of recent experiments on mash time: https://www.youtube.com/watch?v=tVmwwiRaNbg A few interesting things came out of it. 1 - Iodine starch test is misleading. 2 - A low temp mash (60º) required around 120 min to fully convert (confirmed with 150 min...

Well, maybe not? Though to be fair, their 'old' extract was only one year past it, not five or six! Personally I'd be inclined to take a punt, pair it up with some fresh extract, hop it up a bit and could well get a drinkable brew out of it. It sure won't a be a prize winner but it might be...

That's my thinking too and the main reason I only ever did a small batch AG once! I actually brewed a 10 litre AG version of a previous 23 litre PM APA. I wanted to compare the AG with the partial which was made up of 50/50 grain/LME. I was keen to see if I was missing out on anything. If...

I use an 11 litre pot for my partial mash brews. I use it to mash 2kg grain and try I get the water/grain ratio as high as I can... maybe 3.5:1, 4:1 at a stretch. With batch sparging I usually collect about 12 litres of wort. That of course creates a bit of a problem as I now have more wort...

My 2 brews got a dose of plain sugar at around 7%. I was to tight-fisted to buy candy sugar and far too lazy to bother making it myself! :)

According to Brewers Friend yeast pitch calculator: https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ ...you'd need 33g of dried yeast i.e. around 3 x 10 or 11.5g pkts of yeast. Anything else according to the calculator is an under-pitch. In practice however, I've gotten...

Yes I've read about the shelf-life concerns. I don't know if that's ever been tested in any way or whether it's just another one of those 'theoretical' problems that doesn't actually exist in reality. Dunno, but like you my finished beer doesn't usually doesn't hang around long enough for it...

I guess this opens up the debate about boils times! With my partial mash brews where I mash 2kg of grain (12litres of wort) I've more recently been boiling for only 30 minutes. Consistent with the brewing 'mythbusters' findings where his tasters actually preferred the short boil beer I too...

A homebrewed rye amber ale... not sure how I feel about rye to be honest :hmm: Used 15% in this recipe... it's perfectly drinkable but rye certainly adds a certain kind of sharpness to the beer...

That's certainly true as I discovered when I switched to using Nottingham earlier last year. A very noticeable improvement in beer clarity. I'm not sure of the reasons why though? As chill haze is caused by the clumping of proteins and tannins I can only assume that as the yeast settles some...

According to the Brulosophy ExBeeriment mentioned above - it actually improves clarity. :)

Over carb'd and sweet...? That's gotta be either way too much priming sugar OR it never actually fermented out fully in the first place. - What was the FG of the brew? - How much priming sugar did you use (and into what volume of beer?):hmm: I've heard of people in the past experiencing...

I think it probably applies to the majority of homebrew threads! :lol:

What temperature do you serve at? And, as it happens I just read through this with interest and surprise! http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ Lots of trub in the FV = clearer beer! :doh:

I try to minimise the amount of gunk getting into the FV so I skim and later take some care to leave as much of the sludge behind when filling my FV. Without any solid data to back me up my thinking was that this will go some way to help reduce chill haze formation. Many say they don't bother...

When you get into DIY recipes there's limitless possibilities and it can get to be quite overwhelming. I've often used popular recipes as a place to start but many styles are so wide open to interpretation that you can almost do what you like with them! For the sake of my own sanity I decided...

Nottingham. This one ferments clean and drops like a stone. My beer clarity improved noticeably when I started using Nottingham. I use whirlfloc in the boil but otherwise no CC or other finings:

I wonder, how fresh was the can? I've not had any problems with any of the Coopers cans but I always check the 'best by' date. I've read old liquid extract is often responsible for 'twang" in extract-based homebrew. I nearly got caught out recently when my local supermarket, who stock Coopers...