Recent content by 1974Alby

Couldn't fin my circle of voile on the weekend and so used my 'old' CB bag for the first time in years. I had forgotten why I stopped using it. I was brewing a double batch and the bag was practically water tight! Hoisting out 12kg of grain along with 30+L of water was not fun...after hanging...

With the amount of work involved in organising and running a competition (judges, stewards, venue, logistics, catering, timing, promotion/advertising, entry collection and storage etc etc), I think these guys have done a great job in obtaining significant sponsorship for their competition...

Hey Guys, The next meeting of the Geelong Craft Brewers will be held on the evening of Friday March 31 in Highton. This is a competition night with the style of the evening being Rye IPA Bring around a few of your tasty craft beverages and $5 donation for a feed. Anyone interesting in...

love a Milk Stout, but OP was four years ago so my critique of the recipe may no longer be required!

I find citra an awesome dry hop and generally use in the range of 1.5 - 2.5 g/l. Personally I find this provides plenty of aroma without becoming a fruit salad.

are you using an air-lock or gladwrap?...I found glad wrap was causing me issues with acetaldehyde when leaving beer in primary for more than 2 weeks. A 7-10 day ferment was fine, but if it sat too long post-fermentation, oxygen would premeate the glad wrap. I have now stopped using glad wrap...

I'll also jump in the reserve queue for one!

apart from the (hopefully temporary) malodorous side effects...which method won the side by side challenge on taste?

Hi mate, can you put me down for an EKG + postage to Geelong? For some reason I cant PM from the work computer, but will send you message you with the details and arrange payment etc this evening from home. Al

Are you using glad wrap or a lid + airlock? I found when glad wrapping for 2+ weeks, my beers developed prominent acetaldehyde. Fine for short ferments, but at 3-4 weeks like yours I would use an airtight seal

my 2c...ditch the infected fermentor and start again with a brand new one!

Where are you located Trusty? Others on here may know of alternate local options!

now youve got me worried,,,just brewed my first milk stout with 6% lactose. Fingers crossed mine's ok.

I have made a raspberry wit a couple of times which turned out quite nicely...simply racked a belgian wit onto about 1.5kg of frozen berries in secondary...the paleness of the base beer acquired a pinkish hue and the tartness suited the style beautifully...I left it on the berries for around 5...

or her.