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How much Dextrin would you add to a 23L batch.

The yeast was two packs of Saflager 34/70. Straight in no starter. I maybe should also mention that I use the no chill in a cube method which some comments said it would make the IBUs higher due to sitting in the cube hot for some time. So I brewed with a little lower IBUs. To my taste this...

It finished at 1012 according to Tilt and verified with a hydrometer - almost the same Tilt varied between 1012 and 1013. I know it's not that accurate. It's still early in the keg so wondered if time would lessen it. Yes the aim was for a hoppy ish lager.

EDIT - kick me someone - I got the hop additions incorrect! 40g Saaz 60 mins 50g " 10 mins 60g " 2 Mins 30g Cascade dry hop Brewfather estimated 25 IBUs I did say it was an experiment!

Ok , Mash Temp 67c (all in one - kept within a deg) Forgot the other hops which were Saaz 20g at 10mins 15 g at 2mins -sorry Yeast Saflager 34/70 - 2 x 11g packs Fermented at 14c Brewfather projected the IBUs at 25 - does a low IBU mean more sweetness ? It fermented very vigorously for 3/4 days...

Made an experimental beer with the following fermentables: 5kg Pilsner malt 325g Carapils 325g Flaked Rice Nuggets hops 10g Galaxy dry hop - 40g 4 days in. SG 1052 FG 1012 The beer has ended very sweet! The FG sat at the same reading for 4 days before being kegging. It's only a week in but...

Beer line is 3/8 reduced down for about a foot and about 6ft long

My brews in the keg seem to be a bit low in carbonation, head vanishing straight away and very few bubbles in the beer despite following the calculator for carbonation. The last brew - an IPA - whilst it was carbed was very low. The calculator suggested for 2.7 volumes at 7c - 13 PSI - I used...

Thanks for the info - good stuff. Dave

Wondering if these is a guide or similar to help choose what hops to use for a specific style of beer and how far can you vary from that. So how far can you mix them up etc. Main reason being I want to have a go at experimenting with my own recipes and styles but don't know where to start. I am...

Well the first hurdle has been cleared - it's fermenting vigorously so the yeast are happy! This Pilsner is going to be dry hopped with Galaxy as an experiment so should have some flavour profile. I used quite a lot of Saaz in the boil - maybe 150g as they were low AA. So hopefully will get...

Many thanks all, I have stuck it in the fermenter anyway - the wort looked and smelled OK - very scientific! Too much work to think about chucking it away. I imagine I have drunk worst things in my time anyway! If I don't come back you will know what did me in, otherwise I will let you know...

Yesterdays brew completed and using the no chill method in a cube - I just realise I left about 1/2 litre of Chemsan in the cube when transferring. Ouch! I searched here and seemed to get the OK - albeit with Starsan, but reading elsewhere getting conflicting stories between "it's fine" and...

Thanks for the replies and help. Cheers

Decided to cobble together a Pilsner brew that had 5kg of Pilsner malt with addition of flaked rice and Caramalt (300g each) as an experiment. I use a Brewmonk and normally mash in with 18L - the Brewmonk has 4L below the malt bin. This brew I mashed in with bit more - 19L but the mash seemed to...

So I decided to get a pressure fermentation unit - the Fermzilla all rounder. The main reason was to do oxygen free transfer to kegs but also interested in fermenting under pressure for lagers to shorten ferm times and reduce esters - not that I have noticed any! I was wondering what temp can...

I like to cold crash my beers to clear them up a bit but have been a bit concerned about oxygen being sucked into the fermenter - old school here, no pressure fermenter! Just read a recipe on the Malt Miller site that says to cold crash slowly over 3 days to reduce oxygen/air being sucked in...

I am making mostly 4.5 - 5% IPA's Blonde Ale's and Pilsners which I make from either all grain kits or AG recipes and are generally around 5 - 6kg of grains. I mash in a 30L Brew Monk with 18L water - there is about a 4.5l dead space and I sparge up to 28L. I usually end up with 24L after boil...

Hops were: 30g Aurora 60 mins 30g Cascade 10 mins 30g Centennial 10 mins 30g Amarillo 0 mins 30g Chinook 0 mins 40g Cascade dry hop (my addition)

I followed the timings supplied by Geterbrewed - 60, 10, 0 exactly. Think the early hops are just for bittering only.