Recent content by puffer_pics

FYI Adding the Vinegar (Acetic Acid) to the Bleach (Sodium Hypochlorite) help in the conversion of the Sodium Hypochlorite to the Active Chlorine (Hypochlorous Acid). The optimum pH for this conversion is about pH 6.5 or less but pH 6.5 is the target for sanitising.

I was planning on doing this beer today, but i got off work earlier yesterday so decided to do it then. Was my first wheat beer and Protein rest too, trhe day went great with no probs :) here is my recipe; Schneider Weisse style A ProMash Recipe Report Recipe Specifics ----------------...

I am making a Weizen/Weissbier beer on the weekend using 3068, Show i make a started or just use the smack pack? From what i have read underpitching is a good thing with this yeast ??? Or should a make a starter, if so what size ? Thanks Col Schneider Weisse Style A ProMash Recipe Report...

Niggles, I would like to see you do the same temperature monitoring with the sensor resting on the fermentor held with some electrical tape, Thats how i do mine. ! i fugure the temperature addition from the fermentation would increase the temperature inside the fermentor v's the temperature...

black or olive green T shirt

Id prefer a t shirt than a polo, I dont like the looks of those polos.

Im with Goathearder, I have a degree in chemistry and work in the water industry. I wouldn't be using a container that paint was in. Plastic is porous and therefore can retain smell, flavours and colour. Some of the drums previous content may be retained in the plastic even after the best of...

So what yeast would you use in this style what is the best suited? I am thinking about making one of these for my first Wheat beer and i am unsure what to use, I was loosely basing my recipe on Jamil's Weizenbock from his achieve. What yeast have you had success with, Liquid better or dried ...

1. Loftboy - Fat ******* Ale (Scottish Export 80/-) 2. Schooey - Dunkel Weizenbock^2, Wyeast 3068, 6.3% abv, Bottled Mar 08, drink now 3. Pok - Bastardised Lager....other info unknown off the top of my head. 4. Peve - Coriander Porter - 6.3%, S-04 5. Leeboy - Munich Dunkel Wyeast Munich Lager...

A Sydney sign writer who was obviously bored at looking at the train grid map decided to have a little fun making a similar copy and replaced all the stickers in three carriages of a train one night. It took two weeks for City Rail Staff to notice the different poster. ZOOM IN ON BOTTOM ICONS...

1. Loftboy - Fat ******* Ale (Scottish Export 80/-) 2. Schooey - Dunkel Weizenbock^2 3. Pok 4. Peve 5. Leeboy - Munich Dunkel Wyeast Munich Lager yeast 6. Shmick - Aussie Winter Warmer strong ale 7. goatherder - Maibock. S-189, 6.4% abv. Bottled 22/6. 8. Les the Weizguy- Weizen/Maibock (Heller...

1. Loftboy 2. Schooey - Weizenbock 3. Pok 4. Peve 5. Leeboy -Belgian Dubbel Wyeast 1214 Belgian Ale Yeast 6. Shmick 7. Goatherder 8. Les the Weizguy 9. Tony 10. Punter 11.nooch 12. Trent 13. Keith the Beer Guy 14. Offline 15. Snagler 16. Colin Great idea for another swap. I Was going to...

I ferment my beer in a chest freezer, The disadvantages of a chest freezer are you have to life the beer over and into the freezer and that the condensation does not drain away like in a fridge. So there is usally condensation on the bottom of the freezer. That if left the yeast spores and mould...

Depending on the water source you have access to Tap water can vary so much. Newcastle and Central Coast water is really soft. Some brewers are unfortunate by having harder water (its easier to add salts than removing them). I use potable water as I have a fairly reliable source of soft water...

9. Nooch - AIPA Poured a hazy Dark copper coloured beer Mild fruity aroma present maybe plums and raisins Bitterness med, dry finish from the bitterness that lingers on the palette Easy to drink beer that I enjoyed , Well done Thanks for the beer Nooch Cheers Colin