Recent content by 6tri6ple6

I'm in!!

The old ale that I have right now went from 1.080 and finished at 1.023. With wyeast 1028. I don't have my notes in front of me but it was approx 66IBUs. Also used a can of black treacle. It was about 12 months old and took and scored a 1st place in sabsosa 2014. But as it ages and the hops drop...

Lol. Also able to serve everyone at the table without getting out of your chair...... :p

I just bought my 1L sprayer from bunnings. When i opened it up I noticed a lot of oily lube around and inside the piston and chamber. How are we all cleaning it before use? Will just the usual napisan soak and scrub do the trick? I also noticed a little clear plastic restrictor plate just inside...

I reuse my starsan. I keep a cube of starsan made up and just pour back in what I don't use. Every time I use it I just draw off a little first and test with my ph meter. If it's under 2.5 and still foamy, you're good to go. Never have any problems with it, even if its a little cloudy. When it...

yeah, that was me. Great recipe, feedback was it needed a little more malt character though. Just playing around a little atm with different malts. Best one so far was with Ding Pils.

Lol. Me neither. Probably called "Eco" because breweries consider them economical as they don't have to have such a large stock of kegs and the ability to store them so they can turn over these plastic kegs regularly. Makes it a little easier on the smaller micros too as they don't have to have...

I work as a duty manager at a pub and have a bit of experience with these kegs. When I first saw them, I thought exactly the same thing, "I wonder if I could use them." Firstly, to properly dispose or recycle them they need to be depressurised. This is done by releasing the pressure through the...

IMO you want a delicate hop flavour which will come from using a low alpha hop (preferably a noble hop, but not always) when boiled for 60 mins. Let the yeast do all the talking. From BJCP: 18A. Belgian Blond Ale Aroma: Light earthy or spicy hop nose, along with a...

By adding sugar now, at fg, the yeast will go though the whole fermenting process again, possibly creating off flavours during the growing phase. I usually add my sugar around day 5 when active ferment begins to drop off and add a little each day until FG. If it tastes good and it's dry and...

I probably wouldnt dry hop a wit. you will lose all the delicate coriander and orange flavours. My last wit, which is on tap atm had from memory 14g of coriander as well as 50g of fresh orange zest. Not the pith tho, too bitter. Amazing flavours. A great beer.

My first label. It's going on a batch that i have made for some Xmas presents. First time using photoshop too, it was a little frustrating in the beginning, but i'm very happy with the results. :beerbang:

2nd year plants. the left one is POR, middle is Goldings, and the right is Chinook. Growing about an inch a day. The chinook was the last one to appear but is now the tallest. first year cascade

Just made the wheat beer icecream. I have a hoegaarden clone on tap at the moment so I just used that. Amazing recipe, simply stunning. Cheers Merc, awesome stuff.

My 2c Have you considered doing a double mash?. I've had pretty good results using this method. This is where u split your grain bill in half into 2 bags and do 2 seperate mashes in the same liquor. The first mash I aim for around 1.060, lift & squeeze, raise up to mash temp and mash in with...