Recent content by DUANNE

instead of purging with co2 i put a layer or 2 of glad wrap directly on the wort as a bit of a barrier.

would i be able to get a couple of vials of the wlp059 please?

a short train ride from the city will get you to carwyn cellars in thornbury. the best craft beer bar in melbourne imo.

ive got 5kg on its way to me so im planning a simple beer of 100% apm with just a light bittering charge of magnum to see what it is like on its own. ill make sure to post back here what my impressions are.

what homebrew shop is it from? i wouldn't mind trying something different and a simple cream ale or the like should show up what it brings to the beer one way or another.

is there ever any need to justify a trip to the gun shop? the real hard part is sneaking new guns in past the missus without being noticed.

No need to boil the wheat or oats if you use them instead but either one will need some base malt to convert the starches into fermentable sugars.crystal and roast malts dont have the enzymes necessary for the conversion. 100 grams is not the end of the world though and will probably just...

Probably its recommending that you mash the torrefied wheat. The rest of it will be fine in a normal steep.

i would say the beer is done if the fg is stable for memory there is maltodextrine in the be2 i could be wrong but that is unfermentable leaving a higher fg., at 26 degrees it will ferment out quick and its most likely the source of the cidery flavours as well. what are you doing towards keeping...

and you my friend sound like a typical green voting communist that starts throwing abuse at anyone that doesn't share your opinion. and would you please explain how as a Victorian i am or could be responsible for a Queensland member of parliament being elected?

yeah i did notice that after posting. and replying to a member that hasn't been online in a couple of years at that. i really should start taking more notice of what i do after a few beers.

do you really think after a couple of pints you will notice the difference between 4 or 4.5%? let it ride and enjoy it as it is.if that extra .5% is really that important just add the extra sugar towards the end of the ferment and she"ll be right.

yeah cause the antarctic has record levels of sea ice? ohhh thats right global warming has long been debunked thats why they resort to a much easier to fool the sheep climate change moniker

what temp are you mashing at and have you calibrated the thermometer you use to measure?

left as is it should make a nice drinkable pale ale of sorts. if nothing else i would still use a brit yeast rather than the uso5. and hit it with a dry hop.