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Otto Von Blotto

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Otto Von Blotto last won the day on January 22

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  1. It probably is the same stuff. The one I use does all that too. I know the main difference between them is the drying method used, but there must be other differences as well given the significant differences in behaviour, especially when boiled.
  2. Indeed. Also named for its colour. It really is black as the ace of spades
  3. I get that happen sometimes too. Pity it never happens when you don't quite have another one ready yet
  4. Brew went well yesterday, practically hit my OG target, getting it to 1.0588. Only one minor issue with the urn element cutting out halfway through the boil, but a quick scrub with the long handled wire brush sorted that out and it went fine from then on. Not sure which of the fermenters will be emptied first but this one will go into it when it is.
  5. It could have, but also what temperature was the second keg when it went in there? I have put warm kegs in with existing chilled and carbonated ones that were on tap, and the temperature change caused by this warm keg completely fecked up the pour for a while until it all equalised again. That's why recently when the soda water ran out and I refilled it, I didn't put the keg in until I went to bed, so by the time I'd want another beer the following day it had had time to chill and it wouldn't be causing the beer kegs to pour foam. Even when I put a keg that had been filled from the cold crash straight in it messed up the keg already there, I understand it would have been a little warmer but only by a few degrees. Wouldn't think that would affect it.
  6. Bottlers miss out on the mystery of how much beer is left in the keg. You just can't replicate this kind of suspense. I know when mine are getting low because they suddenly start pouring more foam for some reason, but every glass I pour I'm wondering if I'll get the dreaded spluttering.
  7. It's just called light dry malt. Unfortunately ordering online is a bit of a lottery because you don't know which type they stock. I obviously know Craftbrewer stocks the coarser one though since that's where I buy it from
  8. I'm guessing the cheesy aroma came about after the fridge died and the hops warmed up...
  9. Mmm.. except maltodextrin doesn't really give any sweetness. It's mainly there to plump up the body and assist with head formation and retention, sort of like using carapils. I actually bought a bag of it by itself once and added about 200g to a couple of kit brews. Didn't really notice any impact from it and never used it again, and a few years later the remaining 600g or so went in the bin. Yes the original series lager kit contains ale yeast, so there wouldn't be any point fermenting it at usual lager temps because it would go to sleep and do nothing. Pretty sure the Canadian blonde and Mexican cerveza kits have the same yeast as the Australian pale ale - the blend of ale and lager strains. There is a thread on here somewhere that details which yeasts are in which kits.
  10. Yep temperature is fine so you won't have any off flavours from it being too high. Commercial lagers are made with lager yeast, the yeast in that kit is an ale yeast and while it's pretty neutral at those temps, it doesn't quite result in the same flavour profile as lager yeast. It is easier to use for new brewers though; lager yeast isn't difficult but it does require a little more attention to produce a decent outcome.
  11. What kit did you use, and ferment temperature? My first one tasted more like cider but it was let down by ingredient choice and the ferment temp being too high, probably not enough yeast either as the kit I used only contained 5g. Unless it tastes obviously bad, such as sour or similar, it's likely fine. What type of beers do you normally enjoy?
  12. It probably doesn't taste all that bitter but they've also probably used a fair amount of late hops, so the IBUs are probably higher but don't necessarily taste like it. The pale ale I have on tap now is 38 IBUs, but doesn't taste 'bitter' as such, just nicely balanced. It only got 3.7 of those IBUs from a FWH addition, the rest were all from 10 minutes, flameout and cube hops. If it was only in the low 20s however, I have no doubt it would be overly sweet and not a very nice beer. ON the other hand, my pilsners are usually around 45 IBUs with most of those coming from long boiled additions but also taste nicely balanced, partly due to the hop varieties used, partly due to the extremely soft water it's brewed with, probably partly to do with the lagering process as well smoothing things out. It all just depends on the beer itself and what works to make it taste its best. If I am going to miss my bitterness target I usually prefer to go over it, because it will always mellow out in time. If it's too sweet to start with, it can't really be fixed with age, or anything else really.
  13. That looks well under bittered. 22 IBU is very low. I wouldn't be surprised if it turns out too sweet even though it is only base malt in there. They need to be up over 30 at least.
  14. They might be close but they never taste quite the same as a proper lager yeast fermented beer. There's just something that the lager yeast provides to the flavour that sets them apart from neutral ale yeast in the same recipe. I think the Euro lager kit or the 86 Days pilsner would get you the closest, but the only way to really make them great is to use extra pale or pilsner malt extract, and ferment them low like Hairy suggested, also pitching a lot more than just the kit yeast. And then store the beer cold once it's carbonated for a couple of months.
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