Recent content by ForkBoy

Hi have this 4-way flooded font + taps (bought brand new from I forget where) gathering dust that needs a good home. Located in Port Macquarie NSW. Open to offers.

Hi all, I have about 35 swing-top grolsch bottles, and a dozen or so 750 brown long necks, free to a good or otherwise home. Located in Thornleigh Sydney, near Hornsby. Clean of beer, but dusty from the garage for many years. No doubt swing-tops would need new seals. Cheers

Thanks for the pointers bonj

Thanks Matho, what pins does the shield use? I am new to arduino, but i see the arduino mega has a lot more pins available. Would this avoid the conflicts? Or can it be programmed around?

Hi all, I was wondering if Matho's shield would work alongside a wifi shield, or would they compete for pins? I'd be interested in extending it to be controlled via browser/ipad etc. wifi shield is here: https://www.sparkfun.com/products/11287 Thanks

Thanks all some great info in this threat now. As an aside, I have always wanted to make a very dry beer, but mash temps, grist and yeast alone have not quite got me there to date. Perhaps mash pH is the last lever.

Well, this is interesting. Beersmith says my Pre-boil mash efficiency is 84%. I don't think I've gotten over 70% previously on this system (a braumeister knock-off), although this is my first weizen on it. Would correct pH make that sort of difference?

Thanks manticle, I adjusted mash at 30C dough-in. I assume that's the right time to make adjustments, before the main enzymes kick in. I guess I'll grab some strips and a meter and see how they compare.

Well for what it's worth... I imposed on a friend to drop by with some pH strips. The calculator was bang on target. 2.4Kg pils + 2.4Kg wheat + 1tsp CaCl2 + 1tsp CaSO4 + 1/2 tsp MgSO4 + 2mL lactic in 20L mash ended up at 5.5 pH at dough in without additions it was closer to 6. So... pH...

I don't have that capability right now.

Hi all, Brewing a 50% wheat / 50% pilsner weizen tomorrow. Keeping it simple with just a 67C mash (although I can step-mash) and WLP300. I brew with Sydney water and EZ_water_calc estimates the mash pH at 5.9, which seems high. Should I worry about adding some lactic acid to drop it down to...

I use one of these tap removing tools with slots cut. Works and cheap.

I have the beerbelly domed false bottom, which I think is the same as craftbrewer etc, and 0.5mm is probably right. I have a central rod that I bolt it down with so it's under a fair amount of force. I have only run one brew through the dome so far (I started with a strainer first time and that...

Hi Dan, I am using the false bottom as the top filter in my ghettobrau. I could not imagine that warping. What did you replace it with? Ps I don't use a fine filter. I did not think it needed it. Ran very clear after 10 mins or so.I also use a pretty coarse crush and still get >75%.

I am using the white jerry cans from bunnings (the white ones with two openings, not the blue ones). They come with a black plastic funnel (which are also sold separately for a couple of bucks). You could use that for a blow-off tube. Alternatively, the lid that comes with the funnel has a hole...