Recent content by Desert Brewer

Do you remember Two Dogs Alcholic Lemonade ? - maybe it was just an Adelaide 90's thing, but very tasty and possibly to easy to drink :D . My mate has a lemonade tree also and we are looking at a healty crop of lemons this season - i will most likely preserve some - but a Two Dogs style brew...

Living in the desert i am pretty aware of the amount of water i use for chilling - to get my beers to pitching temp as quick as possiable i use this process, which other than no chill and investing in a pump and returning to my rainwater tank , is the best way i have found thus far. I generally...

Hi all , i store my grains in an old esky and or a 200 litre tub within the original bags with their plastic liners. The esky and tub are then placed in what i think will be the coolest part of the shed. Is there a ratio or a % of grain deterioration like there is for hops. Do grains loose the...

Cheers beerhog, the gas thing - i am trying to get an accurate cost on the brews i am putting out - dividing the freight cost and adding freight to everything in my inventory - depending on the mash profile and boil time i use between 2 - 3 and bit KGs of gas per brew - from a 9 kg bottle that...

I put this down last weekend - ANZUS Pale Type: All Grain Batch Size (fermenter): 25.02 l Boil Size: 42.56 l Boil Time: 90 min End of Boil Volume 29.99 l Brewhouse Efficiency: 70.00 % Final Bottling Volume: 23.32 l Est Mash Efficiency 80.7 % Amt Name 2.34 kg Barrett Burston Pale (Pilsner...

Lately I have done a bit of work with a buisiness development arm of the NT Government to try and assist some local fellas set up a small scale, non beer related enterprise. The NTG offers financial and adminastrative assitance to people looking to establish a new small buisness. One hoop you...

Read your posts with enthusiasm over the last few years Tony, like i have, im sure everybody appreciates your contributions to this place. We were put through a small workshop to recognise the early signs of stress and depression a couple of years ago at work, as things were getting a bit...

Sorry Doon, my use of an incorrect term that i continually get mixed up .....anyway - i use Grain and Grapes Defender product which claims to be a low foam no rinse acid sanitiser, phosphoric acid being the bulk of the product. I was a bit concerned that there was some solution that hadnt...

OK.........so i dont normally cube - but i hadnt realised the yeast i was going to pitch was dead - it was stored in a fridge that i turned off when i want away for a summer holiday - the shed regularlly gets to 45d +, inside the fridge with no power - not much cooler. Yob.....its pretty hot...

Sorry ........... not sure how this post got in the recipie discussion - anyone who has the control feel free to move it to its most appropriate spot. DB

Hi all, I have been breweing for about 4- 5 years, i currently sanatise with phosporic acid and central Australian sunlight - something there is a lot of out here, this combination hasnt let me down until now. I suspect that i know the orign of the infection is - most likely the cube or plate...

We had a power outage for 4 hours a few weeks back - brew in the shed only rose 2 degrees - within ferment range - the shed temp was about 40 degrees c ! Me thinks you should be fine.

I am currently drinking two batches of Pilsner that i lagered for about 6 - 8 weeks each at 1- 2 degress, - 1 batch is a little older than the other. The beer is very clear/bright - the brightest i have made - i was surprised to find a very thin yeast/protien layer at the bottom of the bottles...

Two replys are better than one :rolleyes: - it is hot here after all.

Thanks for input - i reackon your memory is right Manticle, its pretty warm here, although a bit cooler than it has been over the last couple of weeks. I will take it that the reading at about 1- 2 mins out of the fermenter at approx 18 degrees is the correct one and in which case thats 2 days...