Recent content by sjc

Hi Snow my sister went to a small town in Tokyo recently where there were a number of very small breweries. I could find out where it is if your itinerary isn't locked in yet. Cheers Stephen.

Further on the orange "mould", it could be Brevibacterium linens, which occurs naturally on huma skin but is also cultured speciifically for washed rind cheeses, such as the French Pont l'Eveque. It competes very strongly with the white mould and will give the cheese a good pong and quite a...

Hello Braufrau I have four 5 L demijons of malt vinegar "fermenting" at the moment. pH in two of the demijons are down to between 2.8 and 3.0. I inoculated them with some mother vinegar from a bottle of store-bought red wine vinegar. I might leave them for another couple of months to see if the...

SB what yeast were you thinking of using for your leffe blonde clone? Cheers Stephen.

Hi Shawn thanks for that clarification; I couldn't exactly recall the timing you indicated. I was not going to name names to protect the innocent etc etc. Cheers Stephen.

SB A brewer at a microbrewery in mid-northern NSW recommends that the best time to add sugar to a belgian is after it has done a fair proportion of its primary ferment (say at least a week). This way you avoid a number of unwanted fermentation products that can arise when the yeast is presented...

Thanks for the info Batz. Might be touch and go for a standard ute. I was toying with the idea of one of those U-hire utes but that probably wouldn't cut it. I'm actually thinking of using it for cheese maturation, obviously it would also require a mashmaster temp control unit. But I imagine...

Batz if I had a ute or knew someone that did I'd be happy to purchase it from you (I assume it would fit in the back of a ute). Cheers Stephen.

Fraser species of Polygonum are collectively referred to as smartweeds and their leaves can cause irritation if rubbed on tender skin. They have been suspected of causing dermatitis in man and livestock (Source: Pedley et al 1983 "Flora of South-eastern Queensland Volume 1. Qld DPI; pg. 87)...

Fraser it's definitely a species of polygonum but the leaves look too large for it to be vietnamese mint. There are many native species of Polygonum and they typically grow in damp areas. You might like to find yourself a copy of "Waterplants of New South Wales" by GR Sainty and SWL Jacobs...

Hi BBGB no. Infected beer mightn't taste good but it's not going to make you seriously ill. Drunk to excess it might give you a headache, but that can happen with uninfected beer too! :P Cheers Stephen.

Hi Paul I'd try a warm (>65C) solution of napi-soaker (Sodium percarbonate) then rinse out in warm water. Cheers Stephen.

You guys are getting a head start on me! Try not to drain the kegs. I'll see if I can flex off early. Cheers Stephen.

Hi Ross no stuck sparge then? Cheers Stephen.

hello Jye that sounds a bit like the method for bagels, which are immersed into simmering water (with a small amount of malt extract added) after final proving before baking in the oven. It certainly produces a crust on the bagels. Any idea on how much soda to how much water you would add Jye...