Recent content by Lindsay Dive

I have purchased some Low Carb Enzyme and I followed this up by talking to a chemist where this stuff is distributed. We worked out that I need 50 grams of this enzyme per mash (4.750 kgs of grain) and mix it in at the normal temperature (I use 66 degrees) and go from there. The chemist said...

I do 150 litres brewing in a single day, so I make sure I brew on Tuesdays as the vegetation bin goes out on Wednesday morning.

Have any members created an all grain Low Carb Lager that they are happy with and prepared to share their recipe. I have just ordered some Low Carb Enzyme to kick off my endeavour to produce something that is Low Carb and has some decent flavour profile.

I think my friend heard of a new model coming out which is jacketed and you can run glycol through it.

Correct.

Message received Stew, Thanks.

I have a friend who is NOT a forum member here and I told him about this 20 Braumeister as he is in the process of buying a new one. He is interested you deal. Could you please send me a private message with a phone number so he can contact you.

Is there a commercial beer that you have tasted that you are trying to copy? I got very excited after tasting the Brooklyn Brown Ale that Coopers are now bringing into Australia.

I really cant believe that I have wasted so much time reading all this shit. Why the **** would you do this? For God's sake, there are much smarter people out there telling you what to do, and you try to reinvent the wheel. And may I add, the beer looks like swill.

Exactly, and if you want to get right into the nuts and bolts.... Brewing Lager Beer by Gregory J. Noonan. I had to read books, there was no internet when I started.

I reckon you should buy Charlie Papazian's book' The Complete Joy of Home Brewing' and do a lot of reading.

It is the combination of the hot break and cold break. You can see the hot break forming during the boil. I use whirlfloc and copper immersion chillers and you can see the cold break forming, which is much larger is size to the hot break as the wort is cooled. It usually takes about 35-40...

This is what I do if using hop cones. If I only have pellets I use a hop sock. I use a small piece of a stainless scrubber and roll it up into a cylinder and push that inside of a normal fermenter tap which I have on all my kettles. This filters out most of the hops and cold break material from...

All depends on what hop you choose to use. In the mid eighties I used to mostly use Saaz, however, I found the quality of the hop pellets compared to the hop plugs differed enormously. It's almost impossible to find Saaz hop plugs these days here is Oz, but, I used to prefer them over pellets...