Recent content by colinw

5 days a week alcohol free for me during normal working times. For good reasons, my workplace has zero tolerance level and random testing. Alas, introduction of this has darn near killed off my attendance of Thursday evening BABB meetings, as I would have to take a sickie on the Friday or else...

None. All of my yeast are married before I let them reproduce. No little bastards in my brew!

About 40%. I either brew with my bro-in-law or my mate Adrian, in either case I end up drinking a bit less than half.

Oh dear, how unfortunate! :blink:

Happy New Year! I have just replaced the pump and filter on my 20,000 litre above ground pool. The new system is a Zodiac cartridge filter with a 400kw (1/2 HP) Onga Leisuretime LTP400 pump. The problem I have is that the pump gets very noisy - loud buzzing noise - when the pressure in the...

Oh yeah, they make a sweet sound. The .35-III will be going in a Southwick Skylark. Not sure what to do with the .29-IV yet, its a bit 'hotter' than the .35 and in the day was commonly used for combat or B team race. The good folks at Enya are torturing me. They have just re-released the...

A very quaffable Squires Golden clone and "black death" 6.2% abv strong dark ale. The black death is not a great summer drinking beer but makes a superior black & tan, particularly when mixed with Boag's Draught.

Some good pressies ... A Schoefferhofer branded weizen glass A nice set of washable drink coasters Enya .29-IV (5cc) and .35-III (5.8cc) model plane engines (reproduction limited release of classic 1960s control line engines) Spitfire "short kit" - control line stunter wing kit for .15/2.5cc...

Having just tried Paul's lovely weizen, made as described above, I'll second that advice. It didn't have any of the other distracting flavours I have noticed in my own hefes, fermented at more like 21-22. Just a nice soft malt character, clove and banana, in near perfect balance. It could...

I have achieved quite authentic tasting cask ale flavour by storing the beer at a winter ambient temperature of about 14C-16C and priming lightly with about 50g of dextrose in a corny. Prime then leave to condition for a few days, venting the head space via the poppet about once a day. It will...

Thanks Jye, much appreciated. --Col

Jumping in at the end of this thread ... I'm clean out of phosphoric acid, and am considering trying the Five Star pH 5.2 stabiliser listed on Ross' site. It sounds like the ideal product for use with the pH 7.9 or so Brisbane town supply. I have always needed to use a bit of phosphoric acid...

A bit out of balance towards malt? :blink:

I'm starting to look forward to this batch ... I bet it will leave that mellow feeling that only a super hoppy beer can give. (I'm sure Ross knows what I'm talking about). What is it in hops that does that?

Why not use a pump to recirculate water from a swimming pool or water tank? A few thousand litres of cool water should easily drop a normal volume of wort down without increasing in temperature by more than a fraction of a degree. Anyone with either a pool or tank should be able to chill...