What are you brewing?

Replies to This Discussion

Permalink Reply by Reviled on June 19, 2010 at 10:04am

Holy crap mate, 1.76kg Roast???? You are definately a mad man!!

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Permalink Reply by Mike Neilson on June 19, 2010 at 10:13am

Hahaha I know but its only like 12% Hopefullyit turns out like Hoppy soya sauce!! Just about to go to 72 on this bad boy

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Permalink Reply by Reviled on June 19, 2010 at 10:32am

lol @ 'only 12%'

12% roast is heaps to me, im still scared to brew my oatmeal stout I weighed up like 6 months ago and that only has 6% roast

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Permalink Reply by Mike Neilson on June 19, 2010 at 2:53pm

Just do it it will be intense coffee and and bitterchoc and if you add the right crystal it will be mocha choc!!

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Permalink Reply by Martin Bridges on June 19, 2010 at 1:24pm

Jeezus! I thought I was mad going with almost a kilo of roast barley on my Belgian Stout!

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Permalink Reply by Mike Neilson on June 19, 2010 at 1:55pm

Yes siree, Thats why it took so much powder to get it to mash ph!!

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Permalink Reply by Mike Neilson on June 19, 2010 at 3:45pm

Heres a tip dont use that much roast barley as you wont get it out of the lauter!! very very long brew day

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Permalink Reply by Ally Mcg on June 19, 2010 at 11:47am

Milled the grain for tomorrows Amber for the CBC

Pale Malt
Munich
CaraAroma
Melanoiden

Rakau, mash hop, to use it up
Simcoe, Amarillo, Centennial and Columbus for flavour, aroma and dry hopping fun.

Chucking it on the yeast cake of the mash hop brown which will be bottled tomorrow. Hydro samples still taste a little like someone stole the hops, but with a surprising amount of bitterness. Interesting experiment anyway and it'll be interesting to see how it conditions in the bottle.

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Permalink Reply by Reviled on June 19, 2010 at 12:16pm

I wonder why people with a mill crush the night before? Personally I think I noticed a difference whenever I was milling the day or a few days before my brew, the mash didnt smell as good and the final product just didnt quite seem as good as it could be?

Think about bread, would you take it out of the packet and leave it on the bench the night before you wanted to make it into a sandwhich? The bread would be all crusty and stale, would it be right to assume the same for grain? And does this actually make a difference? Cos I guess if you left the bread out overnight and then used it to make toast it wouldnt matter!

Food for thought? scuse the pun ;o)

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Permalink Reply by MrC on June 19, 2010 at 1:06pm

And does this actually make a difference?
I've done both and haven't noticed any difference at all. I now crush the night before purely to save time on the morning of a brew day.

As far as the bread/sandwich analogy goes, I'd it's more like saying should you mill the wheat in the morning before you bake the bread. I purchase flour at the supermarket!

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Permalink Reply by denimglen on June 19, 2010 at 1:25pm

And does this actually make a difference?

I've done both and haven't noticed any difference at all. I now crush the night before purely to save time on the morning of a brew day.

Same here.

Maybe if you left it a few months or something, but over night doesn't seem to matter.

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Permalink Reply by jt on June 19, 2010 at 1:43pm

I've done both and haven't noticed any difference at all. I now crush the night before purely to save time on the morning of a brew day.

Same here.

Same here. But I'd not leave milled grain more than a few days, just a gut feel. Some people says week(s) though.

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