Recent content by jasonharley

Have your tried Wizard Smith by Boags ..... this may be the closest

nice avatar .... i have one exactly the same as yours with Austin holding a full 0.5L wheat beer glass !

I brewed this yesterday using Topaz and williamette. It turned out darker than I expected. Maybe I will drop the choc malt next time 5 eyes

I was thinking about useing the following recipe 22L 250g Special B 200g Crystal Dark Malt 120 3kg Pilsener Malt 1.5kg Abbey Malt Williamette 60min 25g Topaz 60min 10g Dry Hop with 30g of Topaz US-05 Yeast OG 1043 FG 1012 ABV 4.0% IBU 29% SRM 30.8 Any thoughts on whether this will...

The 2010 Endeavour Amber Ale is hopped with POR. The 2011 Endeavour Amber Ale is with Topaz. I tried the 2011 Topaz at restaurant last night and it was superb. I throughly annoyed my wife during our dinner about analysing how to make this. I am lost for thoughts but keen to get a clone going...

Nice label, but take care in how you use it (see link) http://www.dva.gov.au/commems_oawg/commemo...ages/index.aspx cheers 5 eyes

If your grain bill (minus the rice) is above 4kg.... you should be ok 5 eyes

Try this recipe... it worked for me Irish Red Ale Batch Size: 22 L Ingredients 3.0 kgPale Malt, Maris Otter Malt (TF Floor Malt) 1.5kg Weyerman Vienna Malt 0.30 kg Melanoidin (Weyermann) 0.30 kg Maris Otter Crystal Heritage (medium) 0.40 kg Carared (Weyermann) 0.05 kg Bairds...

I agree. High AA% hops incorporated late requires you to get the temp down after flameout pretty quickly ... if you haven't dropped the temp down to say 80-85 degC within ten mins of flameout you are going to get a overbittered beer.... you may compensate by reducing your bittering hops to...

Why don't you set up a surveymonkey link get people to answer questions. Then you can control the Q&A and make it statistical useful 5 eyes

None in Oz ..... the Niko Homebrew site for Mt Hood Hops is the best and cheapest that I have seen 5 eyes

Just checked... it is bang on 20 IBU 5 eyes

Go for a 276L chest or above. Reasonable power usage, better insulation and enough flexibility to run 2-4 kegs plus some lagering cubes. Trust me you will not regret it 5 eyes

The key issue is not measuring the exact absolute temperature but measuring any change in temperature over the course of the mash. I do measure the absolute temperature at the start of the mash but then keep an eye on the change in temperature using the dial thermometer. This is all you really...

I have tried over 12 times to bottle condition lager and it just does not work.... tried fresh yeast, tried DME, tried fresh wort and fresh yeast starters .... just does not work 5 eyes