What are you brewing?

[hennels Senior Member Find all posts View Profile Close hennels]

Braailus, my reply to your comment might sound a bit hostile, it's not, btw...

I'm sure it will be alright...

Wanted to use some Maris Otter for it, but could not justify paying R36/kg for it, and I needed 5KG of it...

[Harhm Senior Member Find all posts View Profile Close Harhm]

Have a look @ your mash profile rather than your equipment profile (No problems there)

note a full body mash profile requires higher mash temps than a light body mash. In mash profile also check grain temp.

I have also noticed up to a 4C difference in strike h2o temp if the Ajust temp for equip tab is selected in mash profile or not.

It also seems that Beersmith will auto select the Ajust temp for equip tab when you have de-activated it but change from a light to med body mash

[Apocalypse Boy Member Find all posts View Profile Close Apocalypse Boy]

Just kegged 60 liters of Irish red ale, but it's brown? The rest of the figures are spot on, SG from 1.052 to 1.016. But it's brown [emoji16]

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

Just kegged 60 liters of Irish red ale, but it's brown? The rest of the figures are spot on, SG from 1.052 to 1.016. But it's brown [emoji16]

Brown is pretty close to red(copper) on the SRM scale. If this is an all extract beer then it would make sense that it is darker than red. The heating process to create wort extract creates meanoidins that darkens the beer. The little water present in wort extract also tends to make the wort darker as it ages.

source: http://beersmith.com/blog/2008/08/16...-beer-brewing/

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Fnck the colour man .... does it taste like beer?

[Harhm Senior Member Find all posts View Profile Close Harhm]

Fnck the colour man .... does it taste like beer?

I agree
Just call it your Taned Red Ale and enjoy it.

[Apocalypse Boy Member Find all posts View Profile Close Apocalypse Boy]

what are you brewing?

Still needs to cool and carb a bit to up the crispness, 1'st one tasted like beer, but after 6 it still tastes like beer, I just had to make sure [emoji3]

[Setsumi Senior Member Find all posts View Profile Close Setsumi]

I agree
Just call it your Taned Red Ale and enjoy it.

Or African red ale...... Oops PIC?

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

Mash water for a pale ale heating up as I'm typing this

[Braailus Member Find all posts View Profile Close Braailus]

Brewed another batch of red ale this week. We now have an Dunkel, Ginger beer and Frankenpils conditioning and a stout and Red ale fermenting. Tick tick...

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

Brewed another batch of red ale this week. We now have an Dunkel, Ginger beer and Frankenpils conditioning and a stout and Red ale fermenting. Tick tick...

Are you thirsty?

[Braailus Member Find all posts View Profile Close Braailus]

Indeed[emoji51]

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

We met up with some of our Worthog club friends yesterday at the Ale House.

Elbie's Hoppy Blond was a hit, we only have about 5L left from the 30L we took with.

Was also my first attempt at kegging and dispensing and I loved it, it's a bloody sight easier than bottling.

I spent last Thursday and Friday nights filtering and kegging and removing spears and having beer showers.

Downside is that my stout is a write-off. Seems like some infection during or after fermentation. 40L of dry Irish stout ready for the drain, it's so sour I don't even want to distill it.

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

We met up with some of our Worthog club friends yesterday at the Ale House.

Elbie's Hoppy Blond was a hit, we only have about 5L left from the 30L we took with.

Was also my first attempt at kegging and dispensing and I loved it, it's a bloody sight easier than bottling.

I spent last Thursday and Friday nights filtering and kegging and removing spears and having beer showers.

Downside is that my stout is a write-off. Seems like some infection during or after fermentation. 40L of dry Irish stout ready for the drain, it's so sour I don't even want to distill it.

Simon, Atron and now you? Why are the infected beers on the rise?

+1 on the kegging. Yesterday I brewed and kegged at the same time. I would never have done that while bottling. In my previous batch I made too much for a single corney so I had to bottle about 4 440mL bottles and add exactly 2.5g dextrose in each. I'm pretty sure they are going to be under-carbed.

[Setsumi Senior Member Find all posts View Profile Close Setsumi]

What is the pot ABV and volume of the stout?