homebrewandbeer.com

I say, make a 23L batch in the exact same way (what does 3L cost you really?) and see what difference you get...

To be honest, wine making is a much finer art. It is easier to make wine no doubt. But to make a good wine, you must put in a lot of effort.

Of course, the idea of cellaring a VB for 20 years is unthinkable!

A VB might be damn hard to make (and as much as people complain, making a beer that ...

I have only done one beer this year (gluten free sourghum Pale Ale) and unfortunately left the tap open on the bulk prime vessel and lost the lot!

Hope you don't make a mistake like that at the brewery :P

:shock: :lol: nah mate... the gushing at the brewery would be hard to miss... plus I ...

Hi Carlos, congrats on taking the step that will inevitably cause you much greif in the future, good beer unfortunately takes work!

Warra is right that the wheat malt should be added, best case scenario it does nothing, worst case it extracts starch and head destroying proteins.

If the reason for ...

Yeah still at the UB, though I will not be full time this semester. I am working a few days a week in a brewery here in The Rat and will be moving to full time work there soon.

I have only done one beer this year (gluten free sourghum Pale Ale) and unfortunately left the tap open on the bulk prime ...

I actually know Ben, he is a sharp guy who knows his stuff and as you say Warra this write-up does wonders for our "image" as brewers!

Interesting read:

http://www.theage.com.au/news/entertain ... 51359.html

Cheers Warra, been flat out lately! Had the last week off school and work so I am slowly getting back to life....

I think I might just hit the "mark all as read" button and start from scratch,the back log of missed posts is huge!

http://www.youtube.com/watch?v=ABaGNIbvKB4

I am pretty sure this was filmed in Ballarat?

Pale_Ale wrote:I've heard that a freezer contains more germs than your average toilet seat...not sure if that's even remotely true, but provided it's in a tightly sealed plastic container I don't think you'd have any worries.

When did you last scrub your freezer? How bout your toilet?

You would be better off buying some CaSO4 (gypsum) for hoppy beers to accentuate the bitterness.

Good old table salt for rounding out the flavours.

I also use CaCO3 (chalk) for stouts but thats used in the mash tun.

I will +1 that as well. Though I am not sure the chalk would work in an ...

That will probably come out a bit thin...maybe think about subbing the brew booster for a 1.5kg tin of amber malt, and adding some brown sugar?

In theory the 250g of Maltodex and the 250g dry malt will impart more body than the 1.5 kilos of liquid malt. Also up to 20% sugar adjunct can be used ...

drsmurto wrote:... >15 strains in stock now in my yeast bank some are more than a year old.

I sure hope you have an excellent labeling system!

Make up an 8L boil to approximately the gravity of the finished beer (if possible) then add the remaining fermentables at the end of the boil, dissolve and transfer to the fermentor.

Use a single Saf yeast for Ale fermentations and 2x Saf for lager fermentations. Do not use the kit yeast (chuck this in the bin or save it to be used in the boil as nutrient when you go AG), if you want to use the cheap S-33 use 2x packets.

I reckon a simple 2 can draught with some candy sugar to make up gravity and dry Saaz or other noble hop fermented with a Belgian yeast in the style of a triple would be quite nice, and easy to do! Never tried it though...

I had this last night on tap at the Red Lion here in The Rat.

The hops were good perhaps overdone, was quite thin and watery with no real malt to back it up. Was an enjoyable beer, but could have been much better!

No sense doing this with dry yeast, they have all the nutrient they need...

Welcome Tommo! There are a few brewers here from the Brissy area, not sure exactly where though.

if it is 0C in your house you need a new heater