Recent content by gilmoreous

Doing a sparge helped my efficiency heaps. Using over 11kg of malt gave diminishing returns. My best efficiency is between 8-11kg malt. 60L mash in and 10L sparge.

Awesome. I’d love one. Cheers.

Last I heard was about 6 -7 years ago and he was living in a suburb called Rasmussen. I think he was part of Townsville Natural Brewers club. I dunno anything else about him or if the club is even still alive.

I was having the same problems when I got my 50L Brau, new system and all. I started using Beersmith at the same time and I think all these new variables overloaded my brain. I brewed a lot of ordinary beers. Here is a nice recipe for a Stone and Wood Pacific Ale-like beer. Mash pH 5.3 Preboil...

"I also do what Cervantes recommended and run a rest at 40c for 10 or 15 minutes and this really assists with efficiency" Is it the acid rest helping lower the pH to increase your efficiency or is it the fact you're not getting dough balls? Are you getting better efficiency from that or the...

Could also be from under oxygenation at pitching.

I brewed a clone of Kern River Citra DIPA. I dunno what the original tastes like but mine was good.

Hey man, those beers have a fairly high finishing gravity. I probably wouldnt keep them for too long or you will get bottle bombs. Drink and enjoy.

Has anyone changed/updated their practices in the last few years?

I froze a hoppy pale ale once and it failed to hold a head and really didnt want to accept carbonation. The bubbles stayed large and it tasted like it had a flat stale sort of characteristic. I had one keg of it that wasnt frozen and it was nice but I ended up tipping out the last half of the...

Use Windsor yeast

Shame about Green Ant Cantina, I was excited about it too. Not that I get to Cairns much.

Did you aerate the wort after it cooled?

Haha. I didnt rate it. I dont much like the 'Imperial' beers. I'd prefer a Red Trolley.

I haven't been here but they make their own beers, http://www.greenantcantina.com/beer/