Recent content by raven19

14 batches to around 300L.

Defo do it again next year please. Good job! Well done to Beachy taking champion brewer crown, and to SA for equal 2nd in state vs state. Hoping to get an SA table over to Canbeera next year for the anhc too.

I don't change the flow on my RIMS, I get a reasonable flow I am happy with, ensuring my grain bed is not compacting too much & reducing hte outflow, then I just wait until the RIMS gets the wort temp up to the desired set temp. You can insulate your MT. hoses, etc, to help reduce heat losses...

Device - self titled album, features Disturbed's lead singer Dave Draiman. Worth a listen if you enjoy Disturbed's music.

Nope, but I have 5kg of normal cherries in 20L of lambic atm. Must sample it and see how its travelling...

Brew a bigger batch and split half onto each fruit? If not agree, go the blueberry - the mango would be quite subtle and may not get you much in terms of flavour.

How about room temp kegs and a glycol chilled font or a small miracle box, similar to your local pub?

What's your OG planned there Rook? ibu seems low imo. My house amber is 90/10 based/med crystal Around 1048 ish OG and 40+ ibu's (iirc). I tend to go 3g/L at 10 & 1 min too. Need to check my home PC though (as I can't open my recipe thread on ahb...) Edit - found it. I was way off on the...

Office Space - great p!ss take on office culture and evil corporations. Plus a young Jenn Aniston helps.

DrSmurto used the oven on a medium heat iirc to 'treat' his oak prior to using in a bigger experimental beer of his recently. I just soaked mine in sanitiser for a while then tossed them into primary. Might go the oven option next time.

Had another bottle of this just now. 1 year and 4 days on from my last sampling of it, it's still a cracking beer. Very easy drinker now, mellowed further with age.

@tip - I would go a starter then pitch the lot after 24hours assuming there is some activity in the starter. The saccro yeast component is pretty vigourous in my (limited but growing) experience so you shouldn't have an issue with no starter if the yeast has been stored in cool conditions.

http://aussiehomebrewer.com/topic/70176-2012-funky-beer-swap-tasting-thread/ I have unhidden previous posts in this thread for clarity folks.

Unhidden previous posts for discussion/clarity.

+2 on pitching as is Tony. Also be prepared for some decent krausen initially - I foolishly fermented in a demijohn which resulted in a huge mess. I would recommend reuse the slurry too on your next brew, I reckon it gets better each generation (read similar thoughts here on older threads too)...