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I happy to go to 3% as long as the body is good. I just need to get the crystal malt amounts sorted.
As far as the Brown malt goes, I just wanted to get a little English malt character going on. If I brewed this all grain I would have used MO as the base malt but I opted for DME and a handfull of brown instead. We'll see.
Well. With a Jerry Can, you may find that you will have higher levels of DMS. I would also be concerned about off flavours from the plastic, or BFTE. I know people in Australia swear by this method though! It may be worth giving it a go since I would think you would be less likely to get an infection if it is sterilized.
Regardless of your decision, I would hold off on the 0minute addition. Before I had a better method of cooling in Miami, the high temps of the water made it so slow to cool my wort, that the late additions ended up causing more bitterness.
It is a shame you do not have pre-boiled water that is frozen, or some dry ice around. :(
Just took a gravity reading on this beer and it's finished up at 1.011 (down from 1.033) which puts the ABV at 2.9%. Sample tastes pretty good, looking forward a pint this weekend.
Ive got my mash going as i type, on my first all grain. Sitting at 69.5 degrees. I was going for 68... hopefully be all good
What style of beer? Is it the APA you mentioned previously?
69.5C is pretty high so It'll have huge body & mouthfeel.
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