Recent content by durgarth

Has anyone done a sour mash with the Braumeister. I want to do a Berliner Weisse by mashing, reducing the temp to 40 degrees or so throwing in some unmashed grain and allowing the Lacto to do its thing for a couple of days (until sour enough), then boil and ferment. Ideas gratefully received.

I really don't understand why we worry about efficiency. The difference between a 60% and 75% rate is approximately 800grams for a standard 22 litre batch. We ( and I James I am assuming you are too) are home brewers. We do not need to worry about efficiency, unless we are getting 50% and no...

Great experiment, and I demand (hope) to be part of the judging panel. Albeit that my taste in heffe is in my arse...still the best :)

Pack a jumper guys, its gunna be cold. Its bloody cold here this evening, but should be good on Friday and Saturday (club night) looks like its going to be lovely. Can't wait myself. I know the crew have been working very hard.

Thanks everyone, I think (hope) it is the pellicle forming on the cherries. The links and pics especially helped. Ill put it back under cover and wait to see. Sent from my iPad using Tapatalk

All, I am seeking help from the sour experts. I classify myself as a sour novice and need some help. I have a 20 month old oak cask Lambic that a mate and I share. Last year the Lambic went quite well at the local and Nationals. I have made this style of brew several times and each is...

I rarely respond to posts, but since none of the brains trust seems to be responding I thought I might throw in. Repackaged yeast should not be a problem. Its very hard to infect a yeast in its pure form (although by no means impossible). My thoughts is that it picked up a bug from...

The earth plug is longer and a bit wider. The positive and return are the same size. So when you go to plug it into the 10amp circuit the top two will go but not the earth. If the circuit trips it will be that circuit alone. For what its worth, don't do it, I am not an electrician but my...

Yeah Even if you could somehow get it to plug in the 50l regularly draws 14 amps especially during the boil. It will trip the circuit.

Plus one to Pnorkle. I also back flush the plate chiller several times (it only takes a couple of minutes and then let it air dry upside down). On the day I'm going to brew I put the plate chiller in the kitchen oven and turn it on to 120 degrees just after I mash in. It warms up for about 90...

I have had my 50 litre for 18 months or so and have tried using an immersion chiller and whirlpooling, then gave it away. It was just too difficult. So I shelled out the extra and moved to a plate chiller and have not looked back. I now I whirlpool, leaving it settle for 15 minutes (adding...

I wholeheartedly agree, one fermenting vessel for GF products and one for "normal" beers, I would never ferment in the same tub I use for normal fermenting. The risk is too high. I have two people in my family are Coeliacs my wife and my 23 year old, both love a cold beer on a hot day and i...

If you go to Colin at the the local HB shop in Kambah he was giving a heap away last week. BTW welcome to the site. Look up your local brew club and join......

A couple of years ago I got some very good advice from an Australian champion brewer and retailer who asked me " why do you only have one fermenter, I leave mine on the cake for as long as possible" I thoughts bout that a lot and it makes sense, why would you pull it from the cake unless you...

Fantastic discussion. From my own experimentation (from lots of reading)I have found a lot of the harsh acid bitterness can be "smoothed" out if a percentage of the hops are added in the mash. So for example the 20 minute additions are added to the mash (at least double the quantity) the...