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  1. H

    Crown Urn

    Wow thanks for the link. I'm gonna buy some home brand cling wrap, i didn't realise Glad wrap was so strong!
  2. H

    Bloody Melbourne Weather

    Yes, the probe is in the fridge, not immersed in the wort - gee 10 deg is a pretty big difference, so maybe I better get a thermo well - fermentation temp may be a lot more than i thought. I used WY1388, it didn't produce a huge krausen, so maybe (hoping) it didn't get too warm. I guess I'll...
  3. H

    Crown Urn

    I got a new 40L crown urn, concealed element, yesterday, gee it looks so nice and shiny and pretty, can't wait to use it. But a quick question about no-chill. I have previously done a no-chill in my old kettle, sometimes chucked it in the bath tub, once or twice just left it sitting on the...
  4. H

    Bloody Melbourne Weather

    My temp controller does heating or cooling, but not both at once. I don't have a thermowell (damn, was at G&G yesterday, they've got 20% off everything and it would have been a good time to get one) but how have you got this set up working?
  5. H

    Bloody Melbourne Weather

    I brewed a Belgian Strong Ale last week, I like to keep fermentation relatively cool (say 17 deg) for the first few days than ramp up to say 20 deg to finish it off. It was 38 deg in melb last week, so I put the fermenter in the fermentation fridge (first time I've used the fridge in the last 6...
  6. H

    Live Yeast At The Bottle Store

    Good question, which i can't answer. When I did my clone I fermented the batch fully with WY3944 before I added the Orval. OK 3944 is Hoegaarden, not quite correct for an Orval clone but it is what i had to hand, and as it is Belgian it may (hopefully) give a similar flavour profile. If there...
  7. H

    Live Yeast At The Bottle Store

    Rather than Coopers Vintage Ale (what, about 7.5% ??) I would try to culture from Cooper Pale (4.5%), or maybe even better, Cooper's Mild (3.8%) - the lower alcohol will stress the yeast less in the weaker beers. last time I used cultured up some Coopers yeast, i went into the cold room at Dans...
  8. H

    Live Yeast At The Bottle Store

    I was able to harvest some brett from a bottle of Orval, I've made 2 nice funky beers (Orval clone, and an old style porter with Brett) from that bottle. Now I've enough Brett to last a lifetime of brewing. In fact, my dry stout that may be starting to develop some funky flavours as well .....
  9. H

    Dry Hopping

    I've just made a dry-hopped ESB, with 30g EKG pellets. Smells wonderful, and a sample from the hydro sample tasted pretty good as well. However 2 small issues, which i hope to avoid next time around if i can work it out - 1. There were small bits of hops in suspension, near the end of...
  10. H

    2012 Funky Beer Swap

    Ok I can throw in 2 stubbies. Where is Quintrex located?
  11. H

    2012 Funky Beer Swap

    I've just seen this thread (haven't had time to look at this forum for months actually) - I've got an orval clone at home which might fit the bill (Brett cultivated from a bottle of Orval, using Jamil's recipe from his recipe book). Scored 105 pts at VicBrew so I guess its OK. Happy to chuck...
  12. H

    Mash Thickness - Biab

    I've not done a german style beer, but i do something similar for my dry stouts which are 20% flaked barley. I do a thick mash in at 50 deg (around 2L/kg) then add a few litres of boiling water to raise temp to 65 deg for 30min, to reach a target ratio of approx 2.5L per kg. BrewSmith works...
  13. H

    Best Sugar To Use When Bottling Cider?

    It would be easier if you bulk prime. Say you wanted 200gms of sugar, then that would be about 2L (about 100gms sugar per litre of juice - but check the label to confirm, as noted by yum beer) of juice into your bottling bucket, then bottle. If you want to bottle first then it might be about 3...
  14. H

    Raw Wheat

    What's high percentage? You can make a wit 50% barley malt/ 50% raw wheat at home, with care. Last 2 times I made a wit beer, I mashed for 1 hour as usual and got an efficiency of around 60%, I usually get 75% for other beers (ie pale ales etc with a much higher percentage of malted barley). I...
  15. H

    Byo Magazine - No Sparge

    Just got latest BYO Magazine - saw an interesting article about no sparge brewing (apologies if this has been already covered - did a search and couldn't find anything). An American brewer claims to have improved the taste of his beer by swithing from fly sparging to no sparging ie mash grain...
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