Recent content by shonky

Michael Jackson (the journo not the singer) - really IS , sorry should be "was", the Godfather of beer IMO. This is what he had to say about Corona, with the exception of VB I have to agree with him.

Cheers Adam. Definitely not working for me, tried your suggestions but I hadn't gonee to those pages previosuly so wouldn't have been in the cache. Also tried <ctrl> r which will force a refresh back to source - I get messages such as - Warning...

Site still not working. This is becoming a bit of a nightmare only a few days out from the closing date! I was trying to find out the beer classes, can anyone help? Thanks

I fermented the same beer in two batches one with repackaged 34-70 and another with Danish lager yeast, both cold conditioned and filtered at the same time. I only experienced this with the 34/70 batch, I didn't throw the batch it wasn't even bad - just not right and the lovely crisp and hoppy...

Hi Matt, Same yeast that I used and had the same experience, I am pretty sure it is diacetyl (it definitely was in my case). Was it Fermentis yeast or repackaged?

My guess is diacetyl. I have had it appear after filtering and kegging even after extended (2 months) cold conditioning. Diacetyl can appear if it hasn't been completely cleaned up during primary fermentation if you beer has any contact with oxygen. That is my guess, diacetyl is difficult to...

Thanks. All working now.

I'm having problems accessing the anawbs website. Anybody else have issues? I was trying to find out the NSW drop off date and location. Could anyone help please? Cheers shonky

As many have pointed out this question is only valid if you are talking about per capita or per lt. By either of those measures, and they are the ONLY ones that count, homebrew would lose hands down. This is homebrewers 'inconvenient truth'. My 2c.

Best practice by commercial brewers may be 2.5lt per lt of beer but most breweries use between 6 and 10lt per lt. I remember visiting Cascade brewery a few years ago and the guide saying that after implementing various water saving initiatives they had reduced their water usage to 10lt per lt...

Hi Mike, I have a pH meter if you would like to borrow it. At this stage the next time I am planning on brewing is Monday night. I am in Alexandria, PM me if you have any interest Jon

I remember reading (I think it was either Kunze or Noonan) that lagers condition faster the colder the temperature - from memory he said something along the lines that 2 weeks at -1c was the equivalent of 4-6 weeks at +1c. It is also standard German brewing practice to drop the temperature by...

Slightly :icon_offtopic: but was in ESB in Peakhurst earlier this week and they have just got a shipment of Simpsons MO from the UK. To my knowledge this is a first into Australia. Not tried it yet so can't comment on it but intend to do a nice summer ale with it shortly. Cheers

Hang on a sec JS has ALWAYS been owned by Lion Nathan. There have been a few misplaced nostalgics suggesting that their beers were great before LN took over. (althought it is fair to say that their beer quality dropped when some of their range was brewed out at Lidcome instead of at the Malt...

Smooth as silk. Cheers Damien for a well organised bulk buy. Picked up grain yesterday arvo and just sitting down after brewing an ipa with base malt TF Maris Otter that I haven't used before. Here's hoping the beer is as good as the BB. Thanks again, difficult job being pulled in different...