Recent content by Keppmiestet

Thanks for that people . It works well as a pot conducts heat well , just was concerned with the staining and possibly giving the water that is added a taste , maybe it is just the taste of previous brews that has ingrained itself in the pot. Fill it with water from the bathroom tap , have used...

I use wyeast Californian lager 2112 yeast for warmer fermenting but still keeps a lager taste . Great in steam beer, trying it now in an American style pilsner fermenting between 18 to 20 degrees , cool as I can keep it with this warmer weather.

Do you do any pilsners at all or real light styles like lagers, if so how do they turn out and you have any drama lowering the mash ph to the right level without adding to much gypsum and calcium chloride ?

Thanks for the info, I will have to do some more tweaking by the sounds of that till I get consistency . The water aspect of all grain is by far the trickiest thing to get my head around. There is a lot of conflicting info out there too.

I am starting to wonder how accurate my water profile info is for the area I live in, Rutherford NSW. Will do calibration on my meter also. How often should it be calibrated ? I always store it so the glass probe stays moist in de-ironised water in the little cap that covers it

Any brewers here that use tap water for their AG in the Rutherford , Maitland area? Anyone know what the water profile is , the hunter water website info seems outdated. I think our water comes from the Dungog WTP.

Yeah that is true , I only check my mash ph 10 to 15 minutes after dough in and I cool the sample to 25 degrees then test. Always out by a fair bit . Ez calculates 5.4 ph after salt additions and I get 5.8 actual then have to use lactic acid to drop it to correct level. Just wonder how accurate...

I find the Ez water spreadsheet seems to be always out for getting my ph right , it always ends up more alkaline then predicted on the spreadsheet using the grain bill and salts. Maybe due to it not being able to deal with the thinner mash of BIAB . Anyone else have this drama ?

Cheers Martin , got myself a 25kg bag of galaxy malt today and am keen to try out some lagers and pilsner style recipes, I read that it has a high diastatic numbers and is good for larger adjunct brews but am interested to how it will turn out in a bare bones way also. Will have some...

I did a sweet potato saison a few months back just to try something new. 4kg. Marris otter 500gr golden promise 150gr biscuit 110gr acid malt 3kg sweet potato half boiled and mashed The other half grated and baked till caramelised And added to the mash 10g of Amarillo and 25g of fuggles at 60...

Has anyone got experience with brewing using BB galaxy malt as a base or as a stand alone malt in a pilsner. Sounds like a good Aussie grain, wonder what it would bring to a lighter style beer ?

CCDs ssc

What is your ph like when doing the mash ?

Going to do a Galaxy grain and galaxy hop smash tomorrow just because I have a fair bit of both those ingredients . Going to use wyeast Californian lager yeast and see how it goes. Will mash at a higher temp so it doesn't get too dry. Can't wait , even going to use fresh rain water I collected...

Making sure your water and ph is right as well as mash temp when doing all grain is very important for good results, ph will effect efficiency of how much is converted, your mash temp will determine body and how many fermentables there are for the yeast to eat and your water minerals especially...