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I want to install an analogue thermometer through the bottom sight gauge hole of a birko urn, but wondering if this will provide an inaccurate temp reading for the entire mash because it is only 4cm from the base- and if the probe needs to be mid-way up the kettle instead. If it needs to be...

Manticke that does sound like a dangerous idea, and if it's still fermenting in the bottle isnt it going to be ending up as dry anyway ? A less fermentable sugar might be the answer to a sweeter cider, like lactose. and heres something i cant understand, if a yeast only attenuates at 80% how...

just noticed katzke your in the US. When I say VB it refers to a really plain, headache inducing popular beer in Australia. Probably like your Budweiser or other big commercial stuff that mainstream australians are obsessed with for no real reason.

That's good to know that higher than average beers can be done. When I get the hang of the mash & boil side of it all, my plan is to make over-target beers as 20l in the cube so I can water it down in the fermenter. I bottle my beers, so it makes more sense to have more litres come capping day...

Im using a Birko, and it boiled really well, even on a cold windy day. As for mistakes, its a bit early to say but Im quite happy with 1042 for the first one. Sure its not ideal, but with any luck it'll ferment out nicely to somewhere over the 4% ABV mark. Watch this space - today I'm willing...

Yep, that's right katzke I recorded my starting volume as 34cm, and since determined that this roughly equals 34 litres, not the intended 32. I also left the lid partially on when I was boiling so that would have impeded evaporation a bit.I should have measured the leftover wert, oh well, an...

For measuring purposes on the Birko Urn, I am using a steel ruler. It appears that as a general guide, 1cm is close to 1litre, Basing this on: Pi x Radius x Height or (3.14) x (17.5cm x 17.5cm) x (43cm) It would mean that the max. volume of the urn is about 41.3litres. Remembering that the...

oh no ! These series of tests that you are enduring means that the final beer will be outstanding. Agreed with the post above, this batch should be for cellaring, and special occasion drinking. that volcano you have, if you run a pvc tube from the hole into a bucket of water, instead of the...

An update The first one has been done and it came in at 1.042, quite below my target. I'm not too worried though, but plan to do a similar grain bill tomorrow with an Aussie style ale but this time I will pulverise some grains - in the end I didnt do that for the first brew. I will also allow...

you sound like Bryan Brown

I get it now. The grain husk weight is the big let down in that efficiency calculation. I should shell each one of them by hand before i start mashing. Fricking hell, it would take me six months to do a brew. Can you please save that file as .xls so i can play with it . My old bird computer...

I like that this method says a swiss voile square. no need for any sewing if you dont have a seamstress wife or mother. not perfect but it makes the concept that little bit more accessible to Joe Citizen wanting to get into AG without fuss and without too many logistics. Well done, good write...

why do you only get 70% efficiency, System limitations, or grain - crack considerations? Im no scientist and can appreciate that it's not a year 9 maths test. but i would personally expect more efficiency from a process at least for the sake of it. what efficiency do micro commerical breweries...

does anyone get 100% ? i am pulverising a kilo of ale grain to death so that might bring my efficiency up a bit. the trade off is that i will have more useless crap at the end of my boil, and maybe also some husk tannins in the flavour. the protein trub doesnt matter much because the placement...

that's going to be a fun part of the process that i mentally ran through earlier. can i just kneel and put the knee into it while its against a wall? i expect its going to be very hot even on the outside of the cube. nothing a bath towel over my knee wont fix.

argon, thanks heaps for taking your time up to calculate that software report, some interesting figures. the OG was almost what I expected, so am happy with that. Will be using a yeast with an attenuation claim of 70-80% so i reckon it will finish off somewhere in the range im happy with...

my understanding is that the 60 minute addition should be cut back during the boil, to compensate for the fact that the bittering process is still taking place while they sit in cube full of almost boiling wort. which is why i though about them being boiled for 30 minutes. Same to with the...

doing my first Urn BIAB No Chill tomorrow with any luck, can I get some feedback on the following please? American (Style) Pale Ale, 32 litres starting volume of water Mash temp 66 degress for one hour, mash out 75 degrees for 15 minutes grain bill of 4.5 kilograms Ale grain - of which...

wouldnt a one hour boil kill the nasties? i have read that leaving grain mashing overnight is ok, then mashing out the next day then boiling. but i also remember reading that this isnt the done thing with high wheat grain bills and you will end up with a sour beer. the disclaimer to this is that...

if you like czeck beer then st leonards is a 5 minute taxi ride up the pacific highway http://www.bazaarbeercafe.com.au/pdf/beer%20menu.pdf