Recent content by Jethro

Just thinkin of upgrading to 60 litre brews and so I guess I have to rethink the design of my setup just wondering if anyone knows of a good website for allgrain setups also Ill prob go for fly sparging rather than batch. Cheers Jethro

Hmm I wouldnt bet on it but ild imagine the desolved oxgen pick up while bottling at 2 degrees would be higher than at 15 degrees and also the co2 released at 15 would give added protection. Me Ild bottleat at 15 then condition at the fermenation temp of the yeast used :beer: cheers Jethro

In Western Australia it is illegal to drink in unlicenced public places which includes public roads. Unlawful drinking in public can be a lock up job and a court hearing if the Police are pricks. Ive been caught with a roady walkin back from the pub and just ordered to poor it out :( Cheers Jethro

Could be wrong but my understanding is tha nitogen does notdisolve in beer and create a head but it releases disolved CO2 in the beer creating a fine head Cheers Jethro :beerbang:

I have fermented with saflager S-23 2weeks primary 1 week secondary at 12 Deg C then after 24 hours at 17 deg C Bulk primed and bottled. after bottling I have lagered at 0-1 Degree C for four weeks before warming for carbonation. One batch I even froz a few bottles in error. all bottle...

Hmm infection hey dont think ive ever had one of the before but then again I brew boils chill Drain/spashinto fermenter + airate inan outside pergola always worried about hygiene out there just rechecke my reading 1.06 alright anddoesent taste real flash (Ithink the alch is the main fault but)...

Well i have had problems with stuck ferments ( the last 3 brews) so on my last brew (wheat beer) I ensured good yeast (wyyeast 3068) from a healthy starter the wort had 4 hours of airation and fermented at 20 degrees ( the ferment went crazy and after 4 days I got a gravity of .006 (starting...

Any extra hops for the boil for 45min will only add bitterness to the beer My experience is although you use more hops the beer is ussually better with low alpha hallertau european hops than the higher alpha New Zealand hops and is definitaly better for aroma flavour (later additions) I recon if...

TWOC Rocks There is nowwhere in Perth that has the same range of grains andyeast (that I know of) no bullshit sailmanship trying to get you into buying higher profit cankits They in all apperances love brewing and give good advice. P.S I dontGive praise easily Cheers Jethro ;)

Thanks for that Deebee, :super: I agree with your coments onTWOC they are great and very helpful Im sure the yeast would be packaged well. I recon my brew just got a little cold ( I have one of those stick on thermometres on my fermenter that is a few years old It read20 to 22 deg. but a sample...

:party: Having run out of beer myself I Knocked out a pale ale for quick drinking(all grain) as my thoughts were along the lines of filling up my keg asap I went for a dry yeast I would usually go for safale but the girlie at the home brew store reconed that deliverence yeast was as good and...

Ill have a crowny with my mates but everyone concurs that my allgrain on tap beats the comercials My dunkels have shrunk from 100% munich to 40% and 60% pils and disapear fast :chug:

Had a tour of swan brewery about a decade or so ago and they mashed malted barley and boiled their wort in bulk only they added sa liquid cane sugar to suppliment the malt. they used P.O.R and halletau in the boil (no lateradds for flavour and aroma. its all a constant process brewed efficiently...

8th of Jan hey Hm my Dads 70th birthday wine and curry night cant quite get out of that, have a great time lads hope to catch up a future brew day Cheers Jethro :rolleyes: :(

Gotta get a fermentation fridge :lol: