Recent content by puffer555

I personally love my whirlpool immersion chiller. Started with a plate chiller, but got a couple of blockages, and didn't like the fact I couldn't clean inside. Basically just bought 20 ft (I think) length of 1/2" copper tube from Bunnings and bent it myself. A few brass compression fittings and...

Wolfy, Here is another copy of the spreadsheet for you, and others who dont have office 2007. I agree with you on some points you made. My assumption that the wort is fully fermented at the end of each step (24 hrs) is probably not correct. There must be some fermentation, and so the...

Thanks for your reply TB but you have slightly confused me. After reading your post several times, I think the main thing you're saying is that starters max out at 100 million cells per ml. Is this for a simple starter, aerated starter, or stirred starter? The way I see it is that my 20 mls...

Thanks for your reply. The spreadsheet produces the same results as Mr Malty, just in a different way. I tried to demonstrate this in the first post. The difference is that Mr Malty tells you what size starter to use to achieve a given yeast cell count. The spreadsheet tells you what yeast...

Thanks for the reply. Yeah I did buy and read it. Well worth it. It has opened my eyes somewhat to yeast management. It is one of the main reasons why I am trying to get the right pitching rate for my beers. The book does cover stepping up of yeast, but only in brief and not from a smaller yeast...

Sorry for the long post and formatting. Typed it in Word. Anyway, looking forward to you replies. Regards Tim

I have always generally used Mr Malty's pitching rate calculator to calculate the volume of starter required for a specific OG and batch size: http://www.mrmalty.com/calc/calc.html However, considering that I now subdivide my yeast packs into 5 x 20 ml tubes, I have been wondering how to...

I've made quite a few of this choc stout recipe: http://roguechocolatestout.blogspot.com/20...late-stout.html Rogue chocolate stout. Tasted it at the Wheatsheaf in Adelaide one night and loved it Not far off what your aiming at. Quite heavy on the Cascade but balances well with the dark malts...

Recipes usually only call for 90 min boils when pilsner malts are used. The longer boil helps drives off DMS (dimethyl sulphide) which is undesirable in most beers. A 90 min boil when non pilsner malts are used is usually not required however some do it to increase the amount of evaporation and...

Looks great mate. What sort of font and taps have you got planned? I hope you left a small gap around the sides, front and back of the freezer. These surfaces are where the freezer exchanges the heat from the inside to the atmosphere. If all surfaces are totally covered with wood (which is an...

I agree with both of you to some extent. The racking cane with holes is how the yanks do it (link above). Seems to work well. Maybe airborne infections are not such a problem. However I filter my air currently which I believe is standard practice for those who use airpumps. I was just trying...

Looks interesting but the air is not filtered. Might be easier to just use the racking cane with a few holes.

Might be a good experiment. Nowhere near that of O2 though. As long as its as good or better than my current method.

Hi Guys, I have thinking of a better way to aerate my wort at the end of the brew. I currently use a ceramic aquarium air stone, sanitary filter and air pump (like a lot of people). While it works, I am not totally happy with it as I can see potential for infection (lots of places for bugs to...

Hi guys, I just wanted to get a feel for what most people use on this site. Basically I want to start saving money on yeast by storing/re-using some. I have read the sticky post, but the problem is there is a lot of info, and people use many different methods, each with their pro's and con's...