Recent content by Jkpentreath

Fair enough , but I'm looking for some feed back on the Barossa valley brewing entry?

Mm hard reading, lovin mosiac. Probably won't have to go to hard with the dry hop since its low alc, what yeast u got

Hi all, just wondering if anyone has a problem with hops remaining in suspension after the party is over and u have ccd, im using Ringwood ale for pales and ipa s and it drops like a champion. My question is can I just filter the rest out with a filter after yeast has dropped and hop aroma is...

Hey Im home on the 28 th for a wedding in locky, can't wait to see how its all going. Good luck.

Honey and grapefruit beer, interesting.

No point putting all those hops in if your just going to use 04 , it will strip them out of your beer way more than 05. I've heard of peeps using 05 in English ales for exactly that reason.

Heard that copper was a good thing in the ferment somehow?

Hi matey, quite a few Brewers in sa. If your looking for a blokes that r closer to home. Jump on brewadelaide, there's is a lot of group buys and home brew meetings set up on there.

I always get apricots from topaz even if just the 60 min addition . Just kegged an American wheat with all centennial to 22 and wlp011. It's definetly a ladies beer.

My money is on American wheat, 50/50 wey prem pils and b/b wheat malt. All cascade, or centennial . Ibus to 25 with 3 grams per litre in the whirlpool us-05, Nottingham or wlp 011 start at 15 for 3 days then raise 1 degree a day. Can u get a whole fridge and temp controller. Probs the most...

mash ph?

Hey matey, I've just mounted a 100 buck carbon filter to the side of my three tier it knocks out chorine and nasty pathergenes, but leaves all the calcium. The boys r right best way to learn is to get a really simple couple of beers , brew them over, then once u have that process perfect u can...

Sounds fine, not what the Munich 2 is in there for. Isn't it used in brown ales? I put 5% in and amber and it turn it into a nutty bronze. Wasn't real good. Good luck

I pitched at 16 c fermented at 19c. Chilled a week in . Kegged some bottled some. Some how a chunk of yeast lodged in the tap, fucked the keg transfer, so I stopped , sealed the keg up and chucked a few bottles down. Tried it last night , don't remember putting bananas in the mash?

Podcast the can u brew it on the jamil show, you'll want to them over a few time if your driving. I listen to them on the way home from work , and there is always something I miss. And they give the recipes in % of grain bill, so anyone can scale up. Just have to get used to Fahrenheit . Good luck