Recent content by PJO

My rules of thumb: Empty 19L corny the ones with rubber handles and base weighs about 4 1/2 kilos (to the nearest 1/2kg) 19L ones with metal handles and base are about 6 1/2 kilos. Buy more kegs... :P

Worst part is that his Missus is cheating on him with the other guy, drinking wine!!

I'd use more Carafa, no Caramalt, and a good proportion of Pils as base, definitely no RB. My last Schwarz: 50L at flameout 4.5kg Pils 4.5kg Munich Lt 750g Carafa Special 3 Single infusion at 66C for 45min (3:1 L/kg) 90min boil 60: 120g tettnanger 15: 30g tettnanger FO: 30g tettnanager...

Q1 & Q2: Not sure about heat transfer, but a 500mm diam will only require a height of 500mm to get just under100L. If you want to brew 50L (post boil volume in the kettle) I wouldn't go less than 80L capacity, 100L would be comfortable. (I have a 18gal ≡ 82L kettle and can comforatble do 50L...

G'day Les You lucky *******... :) This is a great beer, I eneded up at the Brauhaus Snner im Walfisch in 2001 after a bit of a Klsch krawl of Kln and we sat there drinking 200mL glasses of this stuff. 500mL doesn't evaporate anywhere near as fast as 200mL, dangenrously drinkable stuff...

G'day TDA, Around 1.007 for the Yorkshire and maybe a touch lower for the 2308. I was expecting the lager might finish a lot lower than the Yorkshire but was about the same (within measurement error). That Yorkshire yeast is defninitely a true top-cropper, had a loverly pancake of yeast siting...

The weekend before last I brewed an English Bitter (OG1.038) with the W Yorkshire yeast, and I knew I was going to be brewing a lager this weekend. So I brewed an extra 15L of the Bitter and pitched the Munich Lager yeast and fermented at 20C (as a starter). I racked it this weekend and was...

I have two points to make on this: Efficiency into the kettle tells you alot about your mashing and extraction, and especially for newer brewers I think that kind of information helps. Adding another variable into the mix by using brewhouse efficiency just makes it a little more difficult...

Good Stuff Bindi, if its really good then keep it for future wild brews. I have a 5L glass flaggon with some wild stuff mixed with Roeselare dreggs, I occasionally have a taste and then top up with some fresh (low bitterness) wort to keep it ticking over. Plan on doing another wild batch...

G'day Paul, I just labelled them 1 to 8 with a permanent marker in four spots around the top of each so that I didn't need to turn them to see the number :rolleyes: . Keep a list on my fridge with what is in each one and when it was kegged. Hope the brewing is going well mate. Cheers Petr

In that case you should be getting down to 1.012-13. I reckon it was the cold snap...

Another vital is how much crystal or roasted malt you put in. If its a substantial portion of the grist then you will end up with a higher than expected FG. Even such I would expect it to get to 1.015 (from 1.050) with a good dose of crystal in the grist. Warm it up to 20+C and give it a really...

Sounds like a goer! Leave out the Carafa just do a longer boil if you want more colour. A 2 hour boil will get you plenty of colour. Cheers, PJO

moo brew hefe is not made with 3068 they use 3638 (or atleast they used to a couple of years ago)

G'day All, seeing as Andrew at BBY has moved and is putting a grain order in, the bulk buy is off. Cheers, PJO