Recent content by Qualia

Thanks Hoppy2B. I’ve got a local provider here. All the best for the coming season.

Thanks for the info. I’m in Victoria. I guess that the first year would be mostly growing the root system, so rhizomes might be fine. Cheers.

Hey, Looking to grow hops again. Does anyone know of a place/person that sells hop crowns or starter plants? Looking to quicken the process by starting with crowns instead of rhizomes. Thanks!

Good idea about reiterated mash. Might use that technique for something a wee stronger. Article here if anyone else is interested: http://beerandwinejournal.com/reiterated-mashing-1/

Hey Reg, Interesting. I add my top up before fermentation. Know of any pros/cons about doing it before or after?

G’day. For a while now I have been pushing my system (2 vessel HERMS, Keggle w’ 30L cooler) to brew 40L batches by boiling high gravity worts that are then topped up with 8-10 litres of boiled water to bring the OG down to target. I’ve even floated a pot in the BK to top up the first run with...

Bang.

Bang!

Hi, I’ve noticed that when I’ve batched primed my bottles that the smaller bottles seem to carbonate faster than the larger bottles. Can anyone confirm this is true? Therefore I’m wondering if volume or dimension of a vessel would also influence conditioning time. Thoughts? Thanks.

Thanks for the advice.

Hi, I’m looking to treat my water for an American Pale Ale—primarily to assist in pH, balance between bitterness and malt, as well as provide nutrients for the yeast. I’m based in Melbourne, so have relatively soft water. Burtonized water seems to be excessive in calcium (294ppm) and sulfate...

So brewed a Tripel using the methods suggested last night. Setup my 2v HERMS the night before. Put a timer on so that the mash was at strike temp when I got home. Chilled overnight in Melbourne weather and the wort was 22c in the morning ready to pitch. Easy. Next time though I'll mash in...

As a footnote to this conversation, I cold crashed the beer and chilled for a week and the "white snow flakes" disappeared after 12 hours. Can not detect any off flavours so far, but will try to drink ASAP in case there are any little nasties in there.

I'm now past a dozen brews and have noticed that my brew days normally take 5 hours (AG) which conclude with me hosing off my gear at 1am much to my neighbours' delight. I'm thinking about splitting up my brewing over a few nights to make life (and that of the wife's) easier: Day 0: Buy...

Is this mould on top of my beer? I racked my beer for secondary fermentation trying to be as clean as possible. Then increased the temperature of my beer to 22c trying to help finish off the fermentation process as it was a few points higher than I wanted. Then these white snow flake dots...