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General Thread April 2012

Started by Rosey, Apr 02 2012 11:14 PM

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#1921 Brett

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Posted 14 April 2012 - 09:43 AM

GC's coupe looks a little boring next to it.

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#1922 skillionaire

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Posted 14 April 2012 - 09:44 AM

@Brett: No worries mate, there's pretty much no crap lying around in my car at the moment so I'd rather you didn't leave things in there.

@Jase: BEST OUT OF 11!

GC's coupe looks a little boring next to it.


A little?

#1923 Brett

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Posted 14 April 2012 - 10:11 AM

Pretty much no crap huh? I guess it's all relative.


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#1924 Brett

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Posted 14 April 2012 - 10:15 AM

Also I did some reading, on the coach home last night, about mash temps. At 65* we'll actually have pretty good enzyme activity and a decent balance between fermentable and non fermentable sugars. It will be a bit thinner than the last batch, but that's probably not a bad thing for what we are trying to achieve with Boring Beer.

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#1925 RX25SE

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Posted 14 April 2012 - 10:17 AM

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Nik's?

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#1926 ams

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Posted 14 April 2012 - 10:22 AM

Leaving soon Nik prob be there after lunch some time....not sure where we gonna stop for eats - can you get out for lunch a bit?

Ugh i could ramble on for forking days about this stuff.

#1927 skillionaire

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Posted 14 April 2012 - 10:56 AM

Yes.

#1928 Richo

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Posted 14 April 2012 - 12:09 PM

@ Nik- pear schnapps is awesome bro. So good,even cut with mineral water. Can't have anymore though.


New product ?

Also I did some reading, on the coach home last night, about mash temps. At 65* we'll actually have pretty good enzyme activity and a decent balance between fermentable and non fermentable sugars. It will be a bit thinner than the last batch, but that's probably not a bad thing for what we are trying to achieve with Boring Beer.


I thought 65 gave (mostly) alpha amylase, but internets says both

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#1929 skillionaire

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Posted 14 April 2012 - 12:57 PM

There's no spec malts in our boring though, just so you know.

:)

#1930 Richo

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Posted 14 April 2012 - 01:15 PM

Do different malts at different temps give different sugars ?

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#1931 Adam

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Posted 14 April 2012 - 03:05 PM

Cruise was a mega effort. Gearbag survived! Mad!

Mate whitey's XV handled exceptionally well.


And I think my car was at one point not touching the ground…!

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#1932 Brett

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Posted 14 April 2012 - 03:11 PM

Kind of. But specialty malts generally dont give the same kind of extract potential so they dont contribute as much to the overall fermentable sugars.
Alpha amylase works best at about 67* but will still be working below that. Beta works best at 62*. Over 67* both are taking a hit, but you do get better extraction from your malt at around 68*. Its complicated hahaha

http://www.gumtree.c...m-s-/1001215609

Im Going to go have a look at this later this arvo.

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#1933 skillionaire

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Posted 14 April 2012 - 03:18 PM

There was an XV on the cruise??E?E?E?E?E?

#1934 skillionaire

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Posted 14 April 2012 - 03:22 PM

Do different malts at different temps give different sugars ?


Yes. BUT!

I WILL DEFER TO BRETT.

#1935 skillionaire

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Posted 14 April 2012 - 03:25 PM

I love the seller's other items on that ad.... hahahaha

Those Alpine HU's are good though!

#1936 Adam

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Posted 14 April 2012 - 03:26 PM

There was an XV on the cruise??E?E?E?E?E?


Yep. The orange one, he is a member on here, but barely posts. He has popped into GT before!

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#1937 skillionaire

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Posted 14 April 2012 - 03:27 PM

http://www.gumtree.c...ssan/1000749872

..........doesn't look half bad...........

#1938 Richo

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Posted 14 April 2012 - 03:42 PM

learnt something new... sweet

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#1939 ams

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Posted 14 April 2012 - 03:58 PM

Venison

Ugh i could ramble on for forking days about this stuff.

#1940 skillionaire

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Posted 14 April 2012 - 04:04 PM

Grab a rack if you're still there.
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