Its laid out in four sections
Semester 1 - Intro stuff like some malting biochemistry and such and then raw materials
Semester 2 - The brewing process
Semester 3 - Yeast and fermentation
Semester 4 - Food safety and malt/beer analysis
The science is quite full on, especially semester 3, and a...
I finished at the end of last year, and now am a malster for Joe White here in Adelaide, and alot of what I've learned has come in very handy, and I keep teaching everyone more about beer cos they don't know much about it :)
Sorry but a 1 micron filter is only going to remove suspended solids, dissolved species such as polyphenols (ie tannins) will pass straight through, if you went small enough to strip out tannins you'd be stripping out your colour and remaining carbohydrates too!!
Well the bottle says Australian Pale Malt, Malted Wheat and English Crystal for the maltbill,so maybe guess the colour and go from there? Also says Galaxy and Cascade at various points in the boil. Does anyone know what yeast the goat use? If its an average yeast ( 75% AA) you could aim for...
well I was considering adding my self to the backup list pending how a batch I bottled last weekend was shaping up, but I didnt have high hopes as all i could smell after bottling was ethyl acetate, I just chilled down a sample and yep its still there big time, so no go :( I will be rocking up...
I've taken your suggestion on board, and gone for something similar to Tony's bright ale clone for the hop schedule
Cascade flowers @ 7.6% alpha
B Saaz flowers @ 8.2% alpha
10g of each @ 60
20g of each @ 20
30g of each in the cube
for roughly 35IBU
might dry hop based on fermenter samples
the bended elbow 'premium ale house' is quite dissapointing, the only ale they had when i was there a month ago was a decidedly bad keg of fat yak, they have grolsch and stella on tap and then the usual fare. apparently craigs royal hotel is quite good, but was closed by the time i made it...