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Hi, I'm currently fermenting a JSAA clone. Once primary fermentation is finished I plan to leave it in the fermenter for another week or so in order to achieve at least some secondary fermentation. This got me thinking - while it's no problem for me to do a secondary fermentation I was...

So am I right in thinking that the main reason for the introduction of higher AA bittering hops was because of cost?

Hi, For my next AG brew I'm thinking of trying no-chill. While looking into this I saw someone mention that there's been some debate about whether no-chill affects hop utilisation. Any thoughts on this? Where can I find the thread where this is discussed (if I search for nochill or hops I get...

Yep, sure is, thanks! For some reason Google Maps didn't show it until I did a search.

Rays Outdoors seems to be a fair way out (other than the one in the city) - any inner suburban places worth trying?

Hi, I'm interested in trying no-chill so I'd like to get a 20L cube. I live in inner SE Melbourne (East St Kilda). Just wondering what people recommend? Cheers, Chris

Originally I was thinking of only using EKG - I'm still tossing up whether to do this or not. I'm aiming for an IBU in the range 30-35.

Thanks, I'm leaning towards Challenger at the moment.

Hi, I'm planning to brew a very basic AG English pale ale using 95% pale ale malt and 5% crystal. I plan to use EKG as the aromatic hop but I'm undecided as to which hop to use for bittering. One option is to use EKG for bittering but I was wondering about people's opinions of other English...

Why no longer than a week?

Hi, I brewed a batch of AG American Amber Ale on Saturday using S04 yeast. The primary fermentation has been quite vigorous and is already starting to slow down. In the past, once the gravity has stabilised (three days at the same reading) I've bottled the brew. However, I have read in a few...

Thanks for the link to the converter. According to it I'm in the ballpark - yay! Cheers, Chris

They're actual readings from the hydrometer. I was having a look in Palmer for how to correct the values but the chart only goes to 49 degrees. I'd estimate that the wort was a bit hotter than that when I measured it. Next time I'll check the temp!

One thing I forgot to mention is that I was pretty right with my volumes - I was aiming for 20 litres of wort and that's what I got. Now if I can just get the gravity AND the volumes right!

Hi Folks, I'm currently midway through brewing an American Amber Ale. This is my fifth AG brew so I'm still experimenting with my gear (very simple esky for mashing and stovetop boil). With this brew I wanted to try and get better control of my volumes and gravities so I can hit targets (or at...

Hi Folks, I'm going to have a go at doing an American Amber Ale this arvo. This is my fifth AG brew and in the past I've only used a small amount of water for batch sparging - for a 20 litre batch I was using 4 litres which I think was a mistake! For this brew I'm aiming for the following...

At the moment I'm interested in malt-driven ale sty;es so your first two points are probably what interest me most. One thing that's not really clear from How To Brew is why you would choose multi-step/decoction mashes for particular styles and what differences they make. What are some sources...

This sounds like the sort of thing I'm interested in. I plan on doing one batch with a single-step and then another using the Hoch-Kurz method. Thanks for the help. Cheers, Chris

There are several reasons why I'd like to try this - curiosity, to learn to control my equipment better, to see if it makes a difference to the end product, because multi-steps/decoctions are described in How To Brew, etc.

Hi, So far I've been doing single-step mashes with a batch sparge. I'm interested in trying a more complex mash - either a two-step or a decoction. I'm mashing in an esky. Just wondering what would be a suitable mash type and schedule. I'm planning on brewing an American Amber Ale so something...