Search results

Goomba im curious: how to keep the mash warm during the "rest" or "mash" while its in the bucket? its not a thermo-bucket or an esky or anything like that.

OK - are you saying that if i choose to steep/mash INSIDE a bag, the grains/base malts need to be of a different sort than if i were doing conventional mashing (e.g. your 2-buckets without a bag)? If i order grains from the HBS should i be telling them each time what method ill be brewing them...

i hear you. i had a lot of trouble with the bag. i struggled to lift it out and i lost due to splashing. it was heavy. but i need to sort this out for my next brew. last night was tough. why do u say "for those who dont want to sparge"? i thought it was necessary when steeping in a...

So tell me what is all rage about with bags? PS what would be the pros/cons of using a bag in the top bucket of your setup?

Hey Sam Here's the answers to your questions, and thanks. I got around 16 liters into the fermenter after the boil. But I topped it up with cold tap water to 28 ltr total in a 30 ltr bucket. I already converted the gravity reading accounting for wort temp. 1.042 is the corrected gravity...

So last night i went for my 2nd brew - and my first all grain, in a bag. I probably made some mistakes because i started out with a good amount of fermentables (7 kg of grains) and about 18-20 Ltrs of mash water and i only got an OG of 1.042 after the boil. something went wrong, and im not...

lael: WOW. that will need to be printed and reviewed. ill keep the highliter handy as well :D can you enlighten a noob as to how to culture yeast from a bottle of consumed beer? without any sanitation issues etc? ive never attempted this. thanks for the support!! rock on

yes dave i am familiar with this.... but wouldnt this be a bit fast??

thanks Mark that's a great link. can you tell me which from the list below you recommend that would be most similar to the styles i mentioned? (Delerium Tremens or La Guillotine) 2013 PIPELINE: [clone] Cuvée Des Jacobins Rouge* [clone] Vicaris Tripel Gueuze [clone] Saison...

quick update: my OG was around 1.060 4 days into fermentation, its approx. 1.020 bubbling has slowed to around every 15 seconds. the temp has been between 18-24 C inside the fermenter. has the gravity gone down too fast?

thanks for the insight manticle; ill keep it all in mind. brew like a monk does seem more informative. do most HBS have these extra ingredients like candy sugars?

hey Mark - first, i appreciate your straight up honesty in your opinion. its very helpful especially for a guy like me just starting out. second: i REALLY love the Belgian strong ales. Two of my all-time favourite beers are La Guillotine and Delerium Tremens. One main reason i have not...

does anyone know of a good book(s) to recommend for learning about Belgian Ales? Particularly strong ales, abbey ales, etc. i found this online and was just curious if anyone has read it/ can recommend something similar etc http://www.bookworld.com.au/book/belgian-ale/1681851/

Here's a shot of the bucket in the fridge

Oh well. Too late now! That's ok though. I've got the bucket in a fridge, inside temp says 12c but the sticker on the bucket says 18c... Nice strong bubbling activity every three-five seconds. I used Danstar Nottingham ale yeast, btw, dry packet rehydrated.

i hear u loud and clear. just brewed my first batch yesterday and it smells great, good hoppiness, bubbling nicely after 22 hrs after yeast pitching. i did partial grain/dry extract and liq extract. hope it goes well!

yes good question gsouth, im curious about the same thing.

Update: discussion I found on using aluminium pot: http://www.aussiehomebrewer.com/index.php?/topic/28828-Aluminium-Pots

thanks JD, i appreciate the advice and ill let you know how my first brew goes! cheers!

hey mate thanks for the link that tutorial is great. i wil be sure to read it thru, altho slowly as there is alot of info! cheers!