homebrewandbeer.com

I have it under VERY good authority that CUB has lost its license to brew Stella, Becks and Grolch (other licenses weren't discussed, so im not sure about things like Guinness) in Australia, and now must import them. The first few shipments have been here about a month or so im told, so the bottles ...

Im pretty sure Coopers use PoR for all there beers and homebrew kits. The only difference will be the IBU's and maybe the malts (or proportion there of) used.

Yes, the pH will marginally affect the position of equilibrium, but it stays relatively constant through out boil, even with ethanol to acetic acid conversion. Temperature is the variable we are talking about here, and the variable asked about, and how increasing said temp affects oxidation the wort ...

That's a new one to me. It also goes against basic principles of chemistry as far as I can see... might have a deeper look into this one.

Not sure what principles of Chemistry ur looking at... Oxidation of hydrocarbons is often an endothermic reaction, in which case equilibrium will be shifted to ...

What I wana know is what u blokes are doing trying to log on at 7.30am.
Christ I consider an early start around 9.00 .... dunno wat ur doing

sup doc

I added a kilo of wheat to a cider kit (BlackRock, which, the impression that i get, is generally highly regarded). nice drop but you can really notice the tartness of the wheat, and not so much a sweetness, even with 0.5kg of Lactose in a 15Lt brew. Recon it'd go down a treat anyway, but ...

Planning an IPA, and thought munich sounded like the go. It will be a partial if i have time, but will prob end up being Coopers IPA kit with the munich.

Does Munich have to be mashed with a base malt? or can you mash it on its own/ steep it even? Haven't the patience or belief to do a full mash yet, but kinda hoping to us the Munich.

EDIT: can't spell to save a slab of the good stuff

I used 250g in my last pils- the one I served at my Oktoberfest, and it came through very distinctly. Beautiful flavour.

As for IPA...

3kg pale liquid malt
40g German perle (1hr)
20g willamette (20min)
285g dark crystal
250g toasted dark crystal
200g dark brown sugar

And a re-cultured Coopers ...

Considering making this recipe that i have found.

-Amber/Nut Brown Ale can
-1.25kg light malt extract
-250g wheat malt extract
-250g CSR golden syrup
-250g cofee sugar crystals
-6g crushed coriander seeds
-half an oranges zest


Ok, i've tried a similar recipe, but i used the MS nut brown can ...

a spangelled monkey

That'll get down to ~1.006 ish. I think 500g lactose is 1.011.

So it's go a ways to go yet. get it to 20*C if possible, the yeast isn't the best i've come across. Although, the aroma of the apple is driven off at around 23*C i seem to remember, so you don't want it too high. Next time i'll try a ...

nuf said

A ventriloquists is walking down a country lane on the south island of N'z and spots a farmer sitting with his animals. He decides to 'ave laugh, so 'e goes up to tha farmer and say's, mind if speak to animals.

The farmer thinks about it for a mom, then, as if struck by lightning, remembers ...

A middle-aged Kiwi woman goes to the doctor. Meanwhile, her husband waits in the waiting room. After 20 minutes, the doctor summons the husband into a room and speaks to him in private.

"Your wife is suffering from a lack of TLC," says the doc. "She needs to have sex three times a week."

There is ...

her huge green

Just don't entre the thrash pit with 2 inch metal spikes on your shoulders.

I know a former butcher who has spent the last 5 or so years trying to find the best snags in Melbourne.

His conclusion, the Woolworths. No shit. And they're acutally made by the supermarket. Coopers just happen to resell their kits to the supermarkets. And personally, I hate the BrewCraft kit ...

A lot of old wine making books/guides recommend racking onto additional fermentables, eg only adding half the sugar initially, especially in high OG brews. I think it has to do with the stress placed on the yeast with the high initial sugar content. Any way, I've done this to a small extent, when ...

I hear the sheep are nice this time of year ...

Which reminds me, how does an N'zealander find his sheep in long grass??





... very pleasant ...