Recent content by KenJohnson

You already sold the large corker?

Rhizomes arrived today, very well packaged and big sized too :) cheers, very happy with them!

But yeh, I was after 1 POR and 1 Chinook cheers!

just a question, do rhizomes fair well with interstate travel? Just I live in Brisbane, and am pretty interested. Also what payment method do you prefer?

Anyone? Anyone? ... Bueller?

Hey, any Brissy folk got some Rhizomes for sale? I looked on Ebay but couldn't find any from QLD. I don't know if it makes a difference, but I like the idea that they actually have grown in QLD. I dont really mind which variety so long as it can stand up to the heat. Any suggestions? cheers...

nope, no inside nut, just the round coupler. An inside nut would be great, could properly tighten it. Well I put it on as per JDW81's instructions, and it looks ok for now. doesn't seem to leek. it's still a tiny bit wobbly if you grab the valve and actually wobble it, so we'll see. but probably...

mine comes with stainless everything, its got (from the outside in) the valve, a nut and thin o-ring, fat o-ring the washer and the coupler, and of course the nipple inside all of that. Thanks guys, will try both those ways and hopefully can get it not so wobbly :) its just that darn washer...

Hey guys, got a ball valve kit recently (basically like the one pictured) and its giving me grief trying to install the damn thing. firstly the washer it came with seems too large. the hole in the washer is very large and loose on the nipple, it kinda wobbles about when you try to tighten the...

wow, just plain old wheat?! how do you use it, just dump in with grains? thats very interesting, and also using burghal. how does it end up tasting in the beer? My mash temperatures for anyone interested... protein rest 50-52 C for about half an hour then up to 65 for 90 minutes then up to 78...

problems encountered: Well firstly, my wussy gas cooker took ages to get her through the different steps. AGES. also I couldnt get a very good boil going, which I think attributed to the amount of crap left in suspension in the wort. this made is very hard to make accurate gravity readings. also...

Ok, update time! So I had an early taste of the wit last night, been about a week in the bottle. I have to say, not bad so far :) As for the brewday, well i learnt many lessons that day, but all in all it went fairly smoothly. Here's how it went down... actual ingredients I ended up using...

ok, got all my ingredients. So i've just gotta get a new gas cylinder and i'm ready to go. A friend of mine who has done a few witbiers, suggested I use lactic acid to get the PH right. has anyone else got experience with this? I assume you'd just test the ph during the mash, and then just add...

yeah i dont know if i'd be too keen for that sort of flavour. in a wit anyway :) I still wouldnt mind starting off with a short protein rest. so like start off at say 55C for 10 mins or so, and then just raise to mash temp carefully. I'd have a cake rack under the bag, it seems quite simple...

food for thought, thanks guys :) I deffinatly dont want celery soup haha, that acid rest idea is interesting, how does it effect the final taste of the beer? I do keep hearing about it, seems pretty common with german wheats