Recent content by hatchor

Love ur work Tony, and some good advice there for some newbies in that brewing is ALL about trial (end errors....) and that includes times, qty's and techniques. I'm about 60 AG brews in and am continually tweaking and trialling different things...... and I agree on the late hopping character...

No way will I be giving that to my dog, little shit will raid my beer cellar...

I kind of follow Tony (in no way is this "THE WAY" but its just what I do and it is successful) 1 Pitch yeast 4 degrees warmer than your ferment temp 2 Bring down 2 degrees every 24 hours 3 Do a diacetyl rest at the end 4 Lager cold for a decent amount of time.

warning: 13 pots down....... along the lines of a previous response...... I love fabricating a recipe, tweaking previous attempts and I really enjoy the actual process of making the beer, just as much as I love drinking beer. I dream about "owning a brewery". Who doesn't? However, how much do...

Nothinig you ever do will make good beer if you cannot practice sanitary brewing methods. Be clean and sanitized. You can't do any half decent beers without that.

Totally agreed, just trying to be wary of not overdoing citra the way I did with amarillo. Blending with Chinook this weekend, alongside a nice American dark lager just for balance :chug:

BeerBelly www.beerbelly.com.au edit: Welcome to the forums mate!! I dont know of anything else in the hills that would do the job for you. Even my bro who lives in Woodcroft will drive out to Beerbelly, but he does have business connections there too...

Like chewing on a few hop pellets for a minute, or eating a tea bag, etc..... :icon_vomit: not for the faint of heart, it tastes like I imagine dog shit would taste.... but more bitter... I did know a bloke that upended his airlock into his mouth after blowoff had occured in one brew (a few...

I aint kissin that mate....

True Kai, I've only had 7 pints too...will read OP properly next time.. :icon_cheers:

Magnum. Neutral, clean and the batch I have is around the 14% mark

Tested mine 2 days ago using the same method as calibrating a mashmaster dial thermometer with a slurry of ice, and then boiling water. I also tested it against 50 degree water. It was measured against a thermal contact laser temp gauge, an Ikea brand digital meat thermo and the aforementioned...

Regarding the logic involved where two metals are in contact with a corrosive substance (like sea water)see the link below... This concept was used on ships to stop the hull from rusting out by attaching a piece of easily corroded metal to the hull, was termed a 'sacrificial anode'...

Where from Fents....... in or out of date? :P

The first time I ever used my old cheap arsed system it was a great success! No flowers tho, was scared of blockages! Pics of full and empty boiler, using a single element I ratted out of an old kettle, did the job but took around 40 mins to bring wort to the boil...