Recent content by PRW

Winging it like a pro mate, SG was 1028 at 56C, still that was after the mash, boiling now for hops, will keep you updated on the read going into the fermenter.

Ok, now for the update After an hour mashing, the temp was still 66C. I have a piss weak electric stove top and I left it on 1 as I figure that would just hold temperature, which luckily it did. I took then removed the bag and hung it over a bucket to let the excess drain. Once it was cool...

Hi all, Decided to try my hand at brewing and after doing a bit of reading decided to cut straight to the chase and go AG. I'm a chef by trade and spend all my time banging on telling people that food tastes better made from scratch, so why would beer be any different. I've decided to start...

Thanks Beamer, Benn and Wereprawn. Just what I was after! P

Hi boys and girls, I live on the South Coast of NSW, am a chef, an avid beer drinker and keen to try my first AG brew. Can someone point me in the direction of a basic recipe for a BIAB SMaSH. I've no doubt that there's loads tucked amognst these forums but I thought I'd ask before wading...