Recent content by slacka

OK. I'm keen.

The tap on my kettle. Find it difficult to believe I used to brew without it.

this help ? They quote numbers 4 times that value. Although they also suggest you live in Dubbo. :unsure:

Central Coast

I take it that you've looked at Jamil's whirlpool chiller? linky

I love the Guinness you get on tap in Ireland. This is the recipe that I've been brewing for a while. For a 40L batch, just halve the ingredient for 20L 5.7kg Tradition Ale 1.9kg Flaked Barley 0.76kg Roasted Barley 0.11kg Acid malt 60 min addition of hops to get 32 IBU Fermentis S04 does just...

2.5 to 3 bar. My system is current set at 2.75 bar.

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So ... what about the cold break? I've heard that you need a cold break to remove chill haze. Is there a way to increase the cold break without a chiller?

Maybe not everyone's cup of tea > link

Get her to put as many into her luggage as she can muster. Excess luggage may still be cheaper than postage. They'll sell like hot cakes here ;)

Complete beer dispensing system incl. (from what I can tell) freezer to ice the font. http://cgi.ebay.com.au/ws/eBayISAPI.dll?Vi...em=220719278560

What would be nice is if your local home brew store sold pre mixed salts made to convert a 20L batch of tap water. For example ... Sydney -> Burton; Gosford -> Dublin; Melbourne -> London; Brisbane -> Dortmund

Can you also get other information such as maximum daily post average for accounts over a year old? I understand mine has probably risen dramatically with today's posts.

Google says that nutty flavours are "a product of oxidization or prolonged overheating during aging or after bottling." My money, however, is on the yeast. It sounds like you may have successfully propagated the "hints of nut" from the 1272. ;)