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Assuming you are going to boil the wort for 60 minutes. After squeezing the bag, you simply keep the heat on. When it starts to boil, you would set a timer to 60 minutes. Add your bittering hops with 60 minutes to go (at the very start of the boil). Add your flavouring hops with 20 minutes of...

+1 Just search for hopswest, he is in Albany. Breat to deal with and provides good info with his hops, which ar well packed and carefully handled.

Look up Hopswest in ALbany, WA. Not usre about the interstate thing, but I think they do !

Cheers Lads, used to play footy against west arthur many moons ago, contact me when you move to bunno, would be good to find some other ag brewers around here. will follow up the brew crew now. cheers

Anyone out there doing all grain from around Bunbury area ?

received, thank you for your time and effort :)

Awesome, thanks Lads, All easy then, will just crush all together on this one, then do a second one with the late dark malt addition to mash separately. Cheers

Hi All, I am about to brew the Rogue Shakespeare Stout clone for Can You Brew It (Brewing Network). I am doing it BIAB, 40L electric urn. I would like to know if I should crush all of the dark malts, or should some just be put straigt into the mash without crushing ? I also assume I'm not to...

Keep us posted on how it goes, this is interesting And good on ya havin a go at this

First week on the job - using bandwith that you didnt pay for - expecting to be paid for viewing forums... I could go on, but you dont really want to work do you ? I agree, that was probably the last straw, and on the net at work after only 1 week... The boss is not always the one thats the...

You may have answered it yourself... Finings still need a decent stir to disolve in hot water, so if you added cold they probably are still in clumps. Also how long did you wait to bottle after you added the finings go the fermenter ?

Another way is to just stir in boiling water 1/2 Litre at a time, until the grain temp is where you want it. If the grain temp goes slightly above the 76 it wont matter. Thats how I used to do it, it is much simpler. But now I do BIAB which is even simpler again.

QUOTE Manticle- "it's just hard to view someone who's full mash brewing as a noob/newbie though." I sort of agree to a point Manticle, but from what I remember, the step up to all grain was really daunting, and theres just so many variables that i think we are all 'noobs' for a fair while. One...

If you get into same situation and run out of time, just do a 'no chill' and put the wort into a sanitised cube immediately you turn the heat off. Search this forum for no chill and you will find plenty of info. Its just a matter of sanitising a 20L cube and putting the wort in HOT. Remove as...

Awesome, all of your replies will get me learning. Thanks heaps.

Thanks heaps, thats exactly the answer i needed. Much appreciated.

I would like to start down the path of checking my water quality, I use rain water, PH of the water is 7.1 at the moment. I havent had any samples done, but intend to do so later. But before getting my head into it too far, I would just like to know the basics of PH testing, and what PH levels...

IOf you are choosing brew in a bag method, and if you have a reasonable budget (say a fraction over 300 bucks for a Birko 40L urn and a good quality bag from craftbrewer)... its easier to just start your brew with ALL of the required water at the beginning, and you can easily fit a complete 23...

those in the post above are super accurate, i have tested them with test weights... surprising how good they are for the oprice