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Many thanks Sammus, but to step back one notch, how do you calculate potential in order for your formulae to work? I visited the Joe White website, but they don't offer their analysis on maximum potential yeild. Not trying to reinvent the wheel, but would prefer to get the data into my head...

FWIW, I will be using JW Ale malt exclusivly for a base. But would also need to know the data on cooked rice, and also the efficiency drop on home-toasted base malt. Damn, the theory behind this hobby is serious business.

I like the fact that I can get an easy number to measure a brew day against, and appreciate the homebrew shop guy taking the time to show it to me. But sure I can see how it's imperfect if using a variety of brands. The point that I enjoy is that for repeatable recipes, it does appear to have...

Good gracious, you guys can get a six pack for the same prices as it costs us for a single bottle ! You will enjoy Sydney, there are great beer houses popping up all over the place lately. Seems to be a new fashionable trend, one that will hopefully wean a percentage of people off the megabrews.

Comments flying thick and fast LOL, cant keep up with relevant responses. If yeast is mutating between generations, does this mean that one can create their own blended strains, theortically, or will ther be a dominance of one or the other ? As an example, I pitched a whitelabs wheat yeast a...

To Katzke's comment - the fermentis dry yeasts are 11 grams, which is double that of kit yeast sachets. If one fermentis pack is considered not enough by half, then how do the kits packets manage to get the job done, being half as much in weight again? Although I have made over 30 batches...

I dont get this either. If the dry yeast has replicated itself, then surely the yeast health is then optimum, regardless of the condition of the original pack. Concerning yeast out of secondary, I read just last night in JP's textbook that the secondary yeast cells are less flocculant...

Can anyone tell me what this final figure is called, when calculating efficiency ? Total Volume x OG / Grain Weight = X For example 23 Litres x 46 (or 1.046 OG) / 5 (Kilograms grain) = 211.6 And how does that relate back to a % brewhouse efficiency?

THAT IS BRILLIANT !

I am contemplating the design of an insulation device for my urn which will be two pieces of heavy duty fabric sewn together as a pocket, with 6inch vertical ribbings sewn in, each of which will be stuffed with bean bag beans, and then plastic backpack buckles attached so I can easily clip it on...

Commercial bottles are probably a good idea, keep them all in the same bottle style and in the carry box, so it looks like the real deal. From memory of returning to Australia after my last few OS holidays, there's a maximum limit of 2 llitres you can bring in. After that the exise is pretty...

They look identical the schwelmer bottles mentioned earlier, which you can pick up for around $55 for a carton of 12, full of beer. So $27 for 12 x empties it a bit pricey IMO.

I wouldn't worry too much Sam, many commercial beer & wine makers use collagen finings, particularly fish bladders. So for the homebrewer, cattle bones, skin and organ tissue is as good as anything, and its cheap. Just dont tell your vegan mates lol. As a side note, this is the second thread...

Remember that the OP is using S-04, not S-05. Personally I like the results from S-05, and plan to to a side by side comparison between that and the White Labs Cali. Ale in the near future. S-04 though, personally I dont think its much chop.

Do you actually like S04 as a yeast or is this all youve got handy? Its a lot of effort to keep such a questionable strain going through the ages. I agree with other posters, if you are going to all this trouble, then make a one-off investment of $15 and get a decent liquid English Ale yeast if...

I have a mate who can lick her own elbow. Can your mate lick his own elbow ?

Stuster, you mention Munich - I can potentially appreciate the kilning of spec malts being a bit of a unique dark art, but as for base malts, isnt Ale Malt pretty much the same preparation regardless of brand ? What are people's experience with the fressness of base malts, surely an Aussie...

Dont know for sure but fresh cones are probably a lot less efficient to pellets due to moisture content. <br /><br />The rule of thumb - boiling them for longer in your brew - say 60 minutes - will add more bitterness. 20-30 minutes will add less bitterness but more flavour. Adding a...

With several different base malt brands on the market, Im wondering what some of the differences are between them. The cost factor varies a lot, so what's the difference with pale/ale malts for example. Floor-malted I can sort of understand, if the process of getting the endosperm activating...

I have heard one or two shows and am also in the camp of those that think he's a dickhead, so wont be rushing to download any more. But in his defence, the Classic Styles recipe book is a pretty good reference to get a bit of an idea as to how a new brewer might approach a particular type of beer.