Recent content by shacked

Hey mate, I'll drop you a PM. My folks are in Oatley so just around the corner.

As a general rule of thumb, you subtract 15 mins from your schedule. So hops that go in at 15m when you are chilling you add at 0 mins. Anything <15 mins you can either add into the cube and transfer your wort over to the cube after (say) a 20 min hot whirlpool [which is what I do] or you...

It's all good mate. You can [pretty much] never have too much yeast - especially with lagers!!

Can I suggest that you will need both packs for a lager fermented at 10C. Cold ferments need more yeast. Get your ferment going at 10C and then when you're about 75% done let the temp free rise to 16-18C (maybe day 8 - 10 but let your hydrometer be the judge). This will assist with the clean...

I called the brew shop today and they said they've been out of stock of castle pilsner since March last year. First there were supply constraints due to global shipping grinding to a halt and now prices have spiked to the point where considerable retail price increases would be required...

+1 for Castle Pilsner. I believe The Brew Shop in Sydney import it, so if you can get your hands on it would be the pick of the others.

I like brewing with Voyager Vienna as a base malt (well all of the voyager malts) but can I suggest that you try brewing a couple of low hop rate beers with 100% vienna and 100% munich with a clean yeast? That way you'll get a first hand understanding of what the malt brings to the beer and you...

Not wanting to get in the middle of this trade but have you considered brewing ultra-low gravity beer? Have a look at Brewdog Nanny State, it's less than 0.5% ABV and still tastes like beer. @contrarian has been brewing some sensational <0.25% lagers and pale ales. I'll let him fill you in on...

Kegland do them: https://www.kegland.com.au/50l-din-threaded-stainless-keg-no-spear-tall-skinny-style.html https://www.kegland.com.au/all-stainless-304ss-30l-commercial-keg-no-spear-us-1-4-barrel.html Keg king do 30L ones...

If you keg it, consider brewing a beer that is less bitter (or no hops) and blend it. You can get pretty creative on the types of beer you blend. Blending is fun. I've got a cellar with a few hundred litres in various vessels of sours of up to 3 years old and blending is a critical part of...

This will be the best RIS you've ever made... because it's going to be nigh on impossible to replicate!

I've done a couple of huge beers and I'd suggest that the approach to big beers is pretty similar to 'regular' beers: Sanitation. Select the right strain of yeast for the job (WLP099 claims a max ABV of 25%) Pitch enough yeast (if you think you have enough for the job... get more) Good yeast...

This is awesome. Looking forward to the rest of the process!!

I had the pleasure of sampling this beer. Delicious... even if it was a little bitter

Ordered Sunday night (late), delivered first thing on Tuesday morning - yeast refridgerator cold. Unreal service; thanks Brewman!!