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Hi Darren, Hopefully it's not too late to place an order. I'll have: 1 x Wey Pils 1 x Wey Light Munich 1 x Golden Promise Please :D Cheers, BenH.

Not really what I wanted to see - I've just bought a truckload of Aust Tett pellets to brew up a series of German lagers. No doubt the beer'll be alright, but I was aiming to be close to style.

I'm sorry I couldn't make it. Instead, I had great fun <_< packing boxes for our impending house move. Look forward to trying the beers - thanks to DrSmurto for transporting them for me. My Duffelcoat Alt can be drunk immediately (wiki updated).

If I was you I'd go wireless. Sure, it's a bit slower (not that you'd notice probably) - and it has the advantage of working wherever you want e.g. if you decide that your brew bench is better on the other side of the shed, you can move things around without worrying about whether you've got...

Can all involved in the swap please check the wiki page to make sure the listing is up to date? :beer:

Efficiency up, that's a positive I guess. :P Wonder if the extra long mash allowed alpha amylase to do it's job thoroughly... maybe over-thoroughly :huh: ... perhaps you'll end up with a high attenuation despite using Ringwood? Look forward to the tasting anyway! Bottling my swap beer...

Are you serious? What happened? :huh:

+1 with the above, but I do use an airlock. I always use phosphoric acid (diluted) in my airlock and haven't had a problem with infection. I also don't fill the airlock very much, that way if it does suck air in, it doesn't bubble the liquid into the wort.

It depends on what you mean by "lower" and what you mean by "should have". Some styles require high attenuation. The cause is more than likely to be your mash temperature, but also depends on the amount of yeast you pitch (though I know you've said you use 11g of dried yeast), and the...

Sorry to drop you in it wally. :unsure:

I know wally was giving away some POR rhizomes at the recent case swap, maybe he might have some homegrown ones... for the right price :lol:

+1

You're right - the activator packs have enough yeasties for a 22L batch. If you're using the activators, there's no need for a starter. Most of us who use starters are trying to step up from a smaller amount of yeast (e.g. from a slant, from a White Labs tube, or from a Wyeast propogator). If...

All this time, I've been blaming alcohol for my hang-over headaches. Now I find out it's the yeast! :ph34r: Won't stop me.

I've used Spalt in a Koelsch and an Alt. Both have been very nice. I think the Spalt adds to the 'winey' characteristics. Sorry, I'm not a very good judge of flavour/taste, so my reference to 'winey' may be way off the mark...

That makes sense to me. With a higher OG, your final runnings will be more concentrated - therefore the liquid retained by the grains will be a higher concentration, so more sugars are left behind in the mash tun.

Adelaide shed temperatures have been quite cold lately. It depends on the type of yeast you used, but remember that the carbonation process is just another fermentation. And just like primary fermentation, if it's too cold, your yeast will be sluggish. So you can either wait (patience...

You'll need to drink while standing on your head to reverse the effect though. :lol:

There'll be plenty of yeast still there to do the bottle priming, though it may take a little longer that you're used to.

I agree. No-one's mentioned that one of the biggest 'real' costs of AG is the amount of time that you need to dedicate to putting a batch down. It's fine if you're obsessed (like me and so many others on this forum), but it's a BIG jump from K&K.