Recent content by thebigwilk

Ya cant beat a brilliant clear lager, clear enough to see your finger prints through the glass and that's straight from the fermenter to the keg then forced carbed and enjoying 30 mins later, hard to beat that!

bringing back an old thread here but I back flush the crap out of mine then one tea spoon of Sodium Percarbonate in the housing then fill with water from the jug boiling let sit for 20 min then turn it around and to it again, then rinse with water for 5 mins then store in the freezer till next...

Doing a pils this weekend just wondering if its worth the wait to make a starter with the liquid yeast, or do I just go a dry yeast is there a big flavour difference between them, and is the extra time and money spent worth it in the end flavour of the beer?

Heres Cheers to everyone who entered Vic brew and a big thanks to those who organize the event. Wishing everybody the best of luck for the Nationals.

I think the return outlet below the mash bed is very important lets call this part of the water below the grain the foundation water. In the system I use I have an elbow fitting on the return above the grain bed and below, both creating a whirlpool effect this helps to avoid any channelling...

I have just done my first SMASH brew using this yeast, very clean smooth a little malt forward but very happy with it and would use it again. Cheers!

I use a grain bag with this setup I got the mesh steel from http://www.geordi.com.au/ it was only thirty bucks cut to size and all, but just make sure you ask to see there off cuts they have all sorts of shapes and sizes a lot cheaper than buying a hole sheet.

Had a bit of fun building this unit a few years back I think its where Qld kev got his insipration from to build his set up. It works well I have extended the top recirculation hose so it can be used to fill the cube at the end of the boil , it makes it easy to use the pump to transfer into the...

The Flavour Victoria Bitter is fermented between 18-18.5°C, which is very warm for lager. Put simply, the higher the temperature, the quicker the fermentation as the yeast multiply and devour the sugars, turning them into alcohol. Why do this? A warm, fast ferment results in a beer with more...

I have used cluster in my Aussie lagers and im not sure about the late additions in your recipe the flavours might be a bit over the top for such a dry beer cluster has a pretty strong flavour only my opinion but I reckon the euro noble hops might be a better choice for the late additions. Cheers

Looking forward to trying it.

Yeah a little bit too much of a good day we were handed some beer tokens on arrival to be used on the day then we spoke to the head Brewer from Mornington he said don't worry about the tokens its pretty much open bar . When the brew was done we all had to decide on the name of the beer which was...

Took the day of work and joined them on the collaboration brew day you know its going to be a good day when you are opening 5kg bags of hops to smell and help decide on which hops are to be used in the brew and discussing the aromas with Soren Erikson. Just say'n (Brag,Brag,Brag)

I got a sixth place in this years vic brew comp in the Aussie lager category I used wyeast 2124 fermented at 19c from start to finish it was done in four days filtered it kegged it lagered it for a few weeks used 90% pils 7% crystal 3% cane sugar. 90 min boil POR hops at 90 min 28 IBUs. go...

Green Flash DIPA brewed it a few times and hand handed out a couple of bottles at work to blokes who are just dipping there toes in the craft beer scene every body loved it, its my go to beer for the IPA . Its the best IPA I have had home brewed or commercially brewed. the recipe is in this link...