Recent content by chillihilli

So you are ready to make the step up from a kit and a kilo then? Wow.. Impressive set up :blink:

The last one I did had a couple of kaffir lime leaves in it, which gave it a little funky spice. I've done a few of these now, and brewed one just last night. The 22ish Litre recipe was: - Black Rock Whispering Wheat Can - Thomas Coopers wheat LME Can - 250 g steeped wheat malt - 20G coriander...

I just followed your instructions and simply had to open a brew and drink it.. oh well, thems the breaks. I boiled a jar and some water and added about 40g of Light DME (about 400 ml of water) and swirled it all around. It all fizzed as I poured in the dregs.. Not sure if that means anything...

Here I was lamenting the loss of my recycled yeast. Didn't even think of that. In the immortal words of Homer Simpson... Doh! Thanks for the tip.

Hi Y'all, About two weeks ago I bottled a Pale Ale which I brewed from Wyeast 1056 American Ale Yeast. At the end of the brew, I drained all the beer off the yeast cake. I then added about 500ml of sterile water, and put it in (what I thought were) sterile containers. I started with one...

I rinse mine three times after drinking (they never dry out with dregs in them) and shake like shite. Before bottling, rinse in 10ml unscented white king mixed with one litre of cool water, then a final rinse of HOT water (to remove the bleach smell). Ideally (ideally cos I never do it) you...

The last brew I did was a Coopers Pale Ale with Citra (20G at 30 mins, 20G at 15 mins). Passionfruit explosion. The recipe is in this thread: http://www.aussiehomebrewer.com/forum//ind...mp;#entry608766 Some may say "It's a bit girly", but I say why do beer drinkers have to be big burly men...

I've been analysing water for about 20 years for my aquarium hobby. Spring water will definitely be cleaner than tap water. In relation to hardness (ie mineral content), it depends where you live.. Melbourne, for example, has some of the softest water in the world. If you have ever had water...

I'd like to get a consensus as to how much beer one would generally leave in the fermenter when bottling or racking. I've done a few brews now, and I typically drain the fermenter until the tap runs out (ie to tap level), and sometimes a slight tilt on the fermenter to complete the last bottle...

I used Kaffir limes in my Ginger Beer and my last Belgian Wit. I only use two leaves, as they are very potent. If you want fresh leaves, buy a plant and put it in a pot. The plants cost a lot but you have fresh leaves on tap whenever you need it (we use them in soups, curries, stir frys, and...

Just to finish this thread off (or to reopen it, depending on your view ;) ) I bottled the Pale Ale and it is now about 2 weeks in the bottle. I tried one on the weekend just to see how it transferred. I must say I am very happy with this beer. I can definitely taste the malt which I suspect...

So I was back in the good ole US of A last week. Whilst I didn't get around as much as I'd hoped, I did try a couple of new brews which is always worth a mention: Steelhead (Microbrewery in an area near SFO airport called Burlingame) Bombay Bomber IPA. From memory it was 6.5%. This is a...

Nope I haven't seen hops before.. I'm amazed if they are that big that they surivive in pots at all. The other thing you can get here in Melbourne is a 1 cubic metre water container (1000L) delivered. Not sure if that's an option for you.

Will do, I could do with a little local knowledge.

Not to put to fine point on it, but if they are in pots, why don't you take them with you? We bought these awesome self watering pots this year which hold about 25L of potting mix. I kept my tomatoes in them this summer, but I did still need to water them a lot (tomatoes are thirsty buggers)...