Recent content by Wasabi

Ah ha. That makes more sense...sorry its late here in Auckland and I really should be asleep.... Though I don't think there is a negative correlation between grist bill size and efficiency. Its pretty must mostly related to mash tun/lauter tun design, how modified your malt is and how well your...

Sorry, can you clarify what you mean? The bigger the grist as in particle size or in amount? B.

See! Don't get hung up on beer styles and conformance unless you're entering competitions or selling the the stuff. One of the true joys of homebrew is that you get to make whatever you like to drink, and don't need to justify it to anyone!!!

"US-05 fermented cold " as per AlecH would be a good way to go, try and keep those esters down. Pale, Crystal (use sparingly), Chocolate and Roast. No adjunct and an IBU of 35ish should be a good place to start. Good luck!

Yeah, welcome to the complicated world of beer styles and the law. I say "technically" it is made as a dark lager, but it is made in such a way as to fit the sensory profile of an ale. At the heart of it, the style of a beer can be somewhat disconnected from the process in which it is made...

Usually 2nd year and usually early on. I went back to Oz this year to help out and was around March. The Uni has just built a new science wing and the brewery is being moved so I suspect next year it might happen later. Much later than April though and Ballarat gets pretty cold. There have...

In the two year certificate, there is one week only on campus. You do a few brews on the two campus breweries. Visit a few breweries and maltings, do quite a bit of sensory, some micro and some analytical. B.

Wow! The periodic table I "shared" ll those years ago is still kicking about. I have the original on the wall of my sensory lab, it makes a good talking point when I'mtraining on beer styles.

Except that it isn't a Monteiths beer..... The way it is made makes it a dark lager if you want to be technical about it.....

Adam, A lot. There are people who have done either the grad course or short course that have secured brewing, packaging , sensory or production roles at the following breweries. Little Creatures Two Brothers Matilda Bay Lion Fosters Malt Shovel Northbridge (uk) Red Hill Moa Knappstein Joe...

Shaunous, Yes, the essential reading is supplied as part of the course. Also, as a student you get access to the online library so you can read books like Briggs online anyway. You don't need to buy any text books to do the course. I did my Food Science degree at the Uni and did the Grad Cert...

Most of the essential readings are supplied as part of the course material come from the following 4 core books. Lewis & Young is often used. I don't personally like it as I find it a disjointed read, but plenty of people do, and Michael certainly knows what he is on about. SOme of the readings...

Beer/Cider hybrids have come and gone over time, but with the resurgence in the cider market, experimental brewers have again turned to them. Have a look at http://mobile.drinks.seriouseats.com/2011/...r-and-beer.html I say give it a go and report back...

I'm with you on this one. Those fermenters look a lot like the ones at artic fox, as does the backdrop.

Extract is more valuable at those volumes, at least for bigger breweries, who have oxidation under tight control anyway. Plus the debate around the damage preboil oxygen does will rage for eons to come...