Recent content by Joel

Does anyone know the current prices for Powells Malts? In this case google doesn't know all... And none of the online stores I've looked at stock Powells. I've read only good things about Powells and I'd love to give their malts a try. I'm guessing the shipping up to Newcastle may be pretty...

Great thread. Very inspiring. Wyeast 1010 American Wheat. I've used it in Blonde Ales with good success and I've recently tried it in my latest Dusseldorf Altbier. My 1010 Blonde Ale is now one of my standards. I previously used 1007 German Ale for my Alts but it produces noticeable banana...

Thanks very much for the replies and links. Thanks especially to Wolfy for the Braukaiser links. How could I have missed that website for so long??? I am relieved that it doesn't seem to be a bad thing to do. I'm also a bit let down that I haven't discovered a new brewing technique! There's...

Hi all, I've recently finished and popped my HERMS's cherry. Good times. I've used a modified George Fix style step mash regime (mash in cold-40-60-70-mash out) for my first two brews on it. I figured I couldn't be bothered preheating the strike water separately and just let the PID program...

Is this a gee-up? I'm serious, because I really want to go to this one. Missed the last one and regretted it ever since. The Age article was published on the 22nd of Feb 2012 and gave a link to the ANHC website, which is still for 2010 - confusing to say the least for those interested...

Desmo, I've also been considering making my own CFC. I'm currently no-chilling at the moment which is OK (and can be an advantage like today as my yeast starter isn't ready so I'll definitely keep no-chill as a backup), but I'd prefer using a good chiller. I have a 15 meter roll of 3/8"...

PM sent...

It's been quite a while since I've posted... I'm going to build a HERMS sometime within the next year (SWMBO willing!). Since I have plenty of time, I'm planning everything well in advance so that there will be a minimum of stuff-ups. My question for the guru's is; What are the comparative...

G'day TB, Could you provise some more detail on your roasting process please? I'm interested in the whole thing; the method for making the biscuits (have you tried the enzyme in the water yet?), the drying stage, how long roasted for and at what temperature. From your description the Amber...

So I've found an answer already. One of your old posts Andrew! From around 2007.

OK. That makes sense. Could it be added to the mash instead of the kettle? Say, mash at 85C and let the improzyme do its stuff for a while, then cool the mash to 60C and add the modiferm and hold for an hour. Would a starch conversion test be helpful here? Then sparge and boil as normal.

Thanks Andrew. Can you explain why the amyloglucosidase is required? I'm just trying to get my head around all this. I've only got Noonan's "New Brewing Lager Beer" as a reference, and I'm not too good at this side of things, but if improzyme has protease, glucanase and amylase activity...

So improzyme is all that is required to achieve a proper, or at least sufficient, mash using unmalted millet? If so I'll be roasting up some raw millet (for colour and flavour) and conducting a triple decoction mash (55-70-85C). A few questions though; 1. How much improzyme is required? A...

Interesting read there Thirsty. Perhaps instead of flour next time you could use crushed millet and sorghum. This will give you the grain husk filter just like a normal mash, but still give the enzymes acess to the starchy inner goodness of the grain - again, just like a normal mash. Or maybe...

8th in my first comp! Stoked. I'd be really interested to have a look at the winning recipes. If the winners wouldn't mind posting them that is.