Recent content by Dunkel_Boy

Very very cool. Haven't read the thread in detail, so apologies if this has been repeated. I've used a couple of Dallas i-button/1-wire things with a work project, and they are brilliant. In terms of overflow/boiler stuff (just throwing ideas around), can you hook a float or overflow to a...

Bugger, I was really hoping someone tracked this down in Brisbane. One of my mates going to Moreton for Easter isn't man enough to drink XXXX - and I haven't brewed for a while... :unsure: - and know that the girly man likes his Florisgaarden. There are a few bottles of Belle Vue there, and...

I have a feeling my house brew will end up something like... 1.5kg extra pale LME 2.5kg MO 300g caramunich III 30IBU worth of First Gold US-56 LCPA I think is a fantastic beer, but moreso because it inspires me to throw around a lot of hops with the same malt/yeast background, and see what...

True, though there's crushed up rock calcium sulphate (gypsum) and 99.98% hydrated analytical-grade calcium sulphate, which is the stuff I use. Sure, it's not as 'organic' (:D), but I prefer to use it in my beer. :D

Ah yes, good point Dr K. Why is it that teh best IPA I made contained Burton Ale yeast and about two tablespoons of Calcium Sulphate (not gypsum)?

Ahhh, London Pride. I once gave it to a friend in leu of other cold beer. He said "Hmm, tastes like your homebrew." While it may seem like a compliment, I believe it was a comment made out of ignorance.

I like the pizza analogy: Buy ready-made/microwave pizza from shop: K&K Buy bases, add own topping: extract + grain Make base, add own topping: all grain My pizzas are famous, of course. ;)

I call it the Regretta... :)

The Regatta used to be cool; it used to be about the music man. Now they get so many people they can judge everyone as much as they like. I was there for the first few Friday Night Cheap Premiums (they were $2 I recall; now they are $3.50 or so), when nobody knew about them. Great times; used...

Will need some fine-tuning... Hoegaarden - 20L, 75% eff. 500g Weyermann pale wheat 1kg Maris Otter 250g Weyermann Munich (light) 2kg Bairds (I think) torrefied wheat 100g oats (flaked) 500g rice hulls SG - 1045-1050 1 plug Styrian Goldings (60min) 1 plug Styrian Goldings (15min) 1 plug Czech...

Yeah, you'll definitely use it more than I would have. BUT, you won't push it as hard as Stu and I did. Half a kilo of Saaz in the bottom of the boiler - I think it was the keg boiler actually, not the sexy one you have now - really tests out the ball valve on the outlet. :D So, looks like...

At the moment I do exactly what you are doing: generally I mash, boil, and top up with 1-1.5kg Coopers extra pale LME, or some DME. Sometimes I add a kit and just mash grains in for extra 'quality' gravity, plus some coloured grains. I used to do all-grain, but I don't have the space now...

Stuster, I'm guessing he means a fairly loose categorisation. And I'm also guessing half of his lagers ferment at 15-16C. :D In all seriousness, I know that's warm, but I thought steam beers were brewed warmer than that; 18-20C, I thought. Nice lager temps being 10-13C of course.

Praise all round. I have only used in stout and IPA, both of which were great. Kai - your conclusion would be not to use it in lighter styles, or not to use it as flavour/aroma? How does it compete with Perle, in your books?

I really need to check out Oxford 152. I've now driven past it twice, but have been very much on my way somewhere - usually late - and obviously haven't been able to drop in. How is ze German Club at Woolloonnggaaabbba? I hear bits and pieces of nice things, but nothing solid. I'm sure the...