Recent content by Corellion

Hi all, Just wanted to confirm my existence ... Have been a little non-existent on the brewing front lately because my life kinda got taken over by a million things at once (seven day working weeks suck, as does trying to brew in a crappy little apartment) ... BUT: I'm here, I still love...

Ok, quick table from one of the books lying in my office... (solubility in mL gas per 100mL water) T 0 20 40 50 ------------------------------------------------- Ar 5.2 3.3 2.5 2.2 CO2 171.3 87.8 53 40 N2 2.4 1.5 1.2 1.1 O2 4.9 3.1 2.3 2.0 of course this is only a rough...

Count me in... I've been out of the country for four months, have just moved into a new apartment, ditched my last two brews for infection and thus have a total of 3 stove-top partials to my name... none of which are much better than steeping some bread in watered-down vodka... BUT: "commercial...

I too feel it necessary that one sacrifice some pints to the beer gods ... But I do find that Stuster has it right - there's not too much harm until you get to the late stages of the process when boredom brings about mistakes...

and "go up to 10%" means the yeast will continue to function/"live" up to an alcohol concentration of 10% alcohol content. After that, they're no longer able to convert sugar->alcohol... you need specialised strains to work at higher concentrations...

yeah, trust me mate - My bank transactions are very well acquainted with that particular store... I've already talked to them and their recommendation was to order 1000+ cases (tempting, but expensive) or else get someone to send it in the post... Which I fear may well be my only option...

So might anyone have any ideas on how to acquire some across the seas?

I was in Cologne a few months back for the world cup and sat down in the Bier Museum for a few drops ... following the recommendation of a wonderful member of the barstaff, I tried a "Flensburger Pilsener". Comes in a brown grolsch-style swing-top with little blue-and-white label (similar...

(from http://www.onlineconversion.com/forum/forum_1060894343.htm) sugar, brown 200 grams/cup sugar, castor 190 grams/cup sugar, confectioner's 130 grams/cup sugar, granulated 190 grams/cup sugar, powdered 130 grams/cup Hence, if the internet is right (???), there is no difference...

*cough* ... yes, you're correct ... sodium percarbonate is of course the chemical I was hunting for, but apparently it's not all that safe to drink & post at the same time! :huh: I have, to date, been using this as my "complete sanitation schedule", on the advice of a friend, but perhaps I...

ok: ROSS: I was under the impression a brew left on primary trub was begging for the development of off flavours? I realise this may spark yet-another-new-topic, but from waht I've read here at AHB I was under the distinct impression that if you're gonna rack, you want to get away from the...

Ok, so yesterday I had the joy of pouring two fermentors' worth of beer into the garden. I'd just grabbed the fermentors to start bottling, after a two weeks in primary and two weeks in secondary, only to discover a beautiful white cracked film floating on the surface *sob*. So from what I know...

Just stumbled across this (rather old) discussion... but thought it worth pointing out that you can get their beers home-delivered (apparently even interstate?) via the beer club. So if any of our eastern brethren wanted to test our claims of the Wheat-cum-Kolsch... And the beer-club is...

May just be an absolute newb, but have you considered the influence of water chem on your brew? Perhaps the same amount of hops as your previous brew would give you a more face-thumping brew in the presence of a tsp or so of gypsum? Can the more knowledgable audience members perhaps give more...

So I know it's a little early to judge, but I'm hoping to lay down an IPA partial this weekend ... How'd the Pith Helmet treat you? Anything you'd consider changing at this point?