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The March meeting is planned to go ahead on Saturday the 24th to avoid the Easter long weekend. Anyone with an interest in brewing is invited to come along The meeting will start at 2pm at The Brewery (in the Malt Restaurant area) on the 24th. Bring along a beer or 2 for tastings and $5 for...

So, I dont know if this has been done before or discussed however I was having a think the other day about progressively stepping up the volume of a ferment to grow the yeast in proportion. Take a lager for example, a great beer to brew no chill due to the low hop profile but requires an very...

Im in the middle of making a Gose which has been souring away in the kettle for the last 2 days. It had a 15 minute boil prior to the kettle sour. My plan was to give it only another 20 minute boil to kill off the lacto, introduce hops, salt and other assorted goodies before chilling and...

SO I fucker up. I was reading up on sodium metalbisulfate to knock chloramines out of the water. So I added 1/4 tsp to my 70l of strike and sparge water. Problem is that is dawned on me this morning that what I thought was metabisulphate is probably metasilicate. So what effect will this amount...

I have around 250ml of solid harvested yeast (1272) that is sitting under 400ml of fermented beer. It has been in the fridge for about a month and looks reasonably good- except it has a dark (closer to brown than black) layer of yeast on top. Now this wasnt there until recently so Im thinking it...

So I smacked a pack of 3068 on Tuesday morning in preparation for a brew in the evening and left it in the temp controlled fridge. Unfortunately I was waylaid until today and I go to the fridge and the plug has been knocked- a balmy 36C in the fridge and a smack pack that is about to explode...

Ok let me start by saying I am aware of the oxymoron in naming convention here but lets just put that aside. So I have done some reading and have developed a recipe for a Black IPA which I will be brewing this arvo- hopefully I can get some timely advice. I am fairly confident with the grain...

OK Im going to have a crack at an Anzac bickie beer and would appreciate some feedback , particularly on yeast selection. Grain Bill: MO- 4.35kg Munich II - 250g Caramunich II- 150g Victory- 250g Rolled Oats- toasted 200g Desicated coconut toasted 150g Mash at 67C single step for 70 min and...

I have what I think is autolysis. I brewed a Dunkleweizen on Saturday (which was bloody expensive and was my first double decoction so took 6.5hours) and the wort came out fantastic. I pitched some 3068 which I had spun up over 3 days on the mixing plate, chilled, drained off the fermented...

I have just had a thought the other day for a beer I dont think is covered under any BPJC criteria (correct me if wrong). Im thinking that a Hefe with plenty of body and banana esters might be quite nice with some American c hops rather than the traditional German hops. If balanced correctly...

Ok so i fell on my feet with work sending me to Venice for a course in mid April. I will be there for 5 days of the course and then another 5 days for recreation. So, having never been to Europe, let alone Italy- can anyone with some first hand experience suggest places to go for a good beer ...

Thought Id share a few pics of the new bar and keezer, now residing on my deck :super: :kooi: :beerbang:

So I have taken the plunge and purchased a F&P freezer 2nd hand (215L) plus all the taps and hardware to make a collared Keezer. I am still deciding whether to incorporate it into a bar build or have it as a stand alone feature behind the new bar (leaning towards stand alone). One of my...

I keg all my brews these days but I usually end up with 2 or 3 PET bottles over which I put away. I have found that my keg beer always tastes better as the bottles often have that green apple (aldehyde?) flavour about them. So my question is- do you think this is from temps that are too high...

After about 6 months of kits and 15 months of extracts, I finally got my shit together to brew an AG. Thanks to a lot of help from blokes around here (LRG and Tahoose in particular), I ended up using a bastardised 4V system (I think). Using a 60L boil kettle, a 19L BigW pot HLT, a 25L mash esky...

Well Im taking the plunge and plan on my first AG on the weekend. I will be mashing in an esky and bucket lautering into a full size kettle as per the Good Lord's instructions in the 2 bucket lauter thread. I have had a look though some recipes and have settled on Tony's Bullshead Kolsch which...

I have noticed that I tend to get more pissed more quickly drinking highly carbed commercial beers than I do from my HBs which generally have a higher alc content. Discuss...

I have a mate coming up to visit shortly who has a mild reaction to gluten and has eased right up on the beers lately. Now I cant abide that so I have decided to make a Gluten free (well almost- a little bit wont hurt!) beer. So from my readings I know that Sorghum beers are very thin and have...

Anyone catch the Jamie Oliver show last night? I did which demonstrates the deplorable programming situation, however it was worth the watch. He found a beer cocktail for 18th century Sussex which he revived and I reckon it would be well worth a go. Huckle my Buff (great name) consists of- 1...

I've put down my own bastardised version of an IPA and for something different have used S04 yeast. After hydrating and pitching 2 days ago I noticed bugger all krausen- just a very thin patchy layer of bubbles on the wort. I was thinking of chucking in another pack but thought I should...