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I honestly do not see any reason why anything should be changed from the way it is now. Yes, If Ross was going into posts here, there and everywhere saying "Oh, by the way! I have this or that hop on special all next week" or shamelessly plugging his goods in topics in a non-suitable way then I...

I think I will have to say "The No Chiller Method." The reason is that it really does seem to dispel with one of the most stubborn myths in the world of homebrewing. It got sidetracked a bit and for a while became a sort of war where the 'pro-chill' group, and perhaps understandably, felt that...

Thanks - I think I'll try and do that. And yeah - I would think the sugar in the apple would do that and it is something I'm a little wary about as it's already on 8.1% which is actually a tad bit more than I prefer. I don't brew to get high alcohol - I mainly want good taste. On the other hand...

This is the third time I'm airing this beer on the board. On May 2nd I brewed a Belgian type beer that I felt was slow to ferment and therefore asked about that (using 1388) and found from youe help this was quite normal. Anyway, it has now gone down from 1074 to 1012 (and is apparently still...

Hi, Question about my fourth brew (AG); I'm brewing a Belgian sort of thing that is now sitting in the fermenter. It was a fairly high gravity wort - 1074 - higher than I had planned as my efficiency has kept rising above what I was expecting and is now at 90%. It's been in the primary for...

Happy birthday! And yep . . . those are just absolutely magnificent gifts! As swmbo commented, looking over my shoulder, those qualify as some of the best presents she's seen given to anyone. :) Cheers, Jens-Kristian

Yeah. From what I've gathered by now, we should probably be generally less worried by autolysis than has sometimes been indicated in a lot of sources. From what I've heard, it's one of those things that can happen, but rarely do. If you rack the beer after a week/ten days it's very rare that...

Thanks for all the comments. It's settled my mind. I have no medicinal smell. The little samples I've done to take gravity readings have had a good, fruity smell and actually tastes quite good for the stage it's at now. I'll do a larger starter next time. Checking my notes it was more like 1.3...

Thanks Stuster! :) I was thinking it'd get there in the end at any rate, as it is chugging away nicely and with decent activity in the water lock. I was just getting a little concerned that nothing much seemed to be happening to the gravity. Good to know that . . . well . . . I'll need to...

Hey, I've got a Belgian sort of thing in the fermenter at the moment, using Wyeast 1388, and I am a little surprised at how slowly it's chewing its way through the sugars. Anyway, the details: I'm brewing something that I suppose I would descibe as a Belgian Amber ale or some such. Could...

I found their homepage, too. :) The Lord Nelson Hotel When I said before that it doesn't live up to an English pub, I think I may have been overstating that a little. It is actually a very atmospheric place with nice stone walls and a good feel to it. Not as dark as many pubs in England, but...

There's a brewpub in the Rocks called "The Lord Nelson" which isn't half bad. It can't compete with an English pub for atmosphere, but I rather enjoyed it. It's one of the genuinely old pubs in Sydney (if I remember correctly it was founded in the 1840s). They also brew their own, and I had a...

"The Charles Dickens" on Collins Street is very good, I think. It can be a little bit of a hassle to find, as there's only a small sign out on the street, leading you into an arcade where, just as you enter it, you have to turn right and walk downstairs to find the pub. They have a few good...

I think the "fermasher" looks like a pretty damned good idea the way you thought it up to be honest, PP. As I see it, yeah, there might be a slightly higher risk of infection, but really, if you S/S the whole thing well while you're doing the boil. Use Iodophor first, kills the nasties...

I do indeed. Part of the reason for that is that my better half is Australian (from Melbourne) and we are planning on relocating to Australia at some point. I thought I might as well start getting in on the homebrewing culture in Australia now. :) And yeah . . . like second cousins, three...

I doubt the beer has been infected if it has been tasted and not considered bad. Most infections are rater foul . . . Wait and see - my guess is that your beer will be just fine. Depending on the original gravity and also the strain of yeast you got, it is not that unlikely that you won't get...

. . . . And she doesn't want kiddies. B) Not yet, anyway. I'm dreading the day. Cheers, Jens-Kristian

Credit must go out! :) Mine . . . Cleans most of the bottles . . . Helps bottling . . . Comes up with ideas for various styles I might want to brew . . . Sometimes she refers to 'the next beer WE should brew' . . . Looks out for beer related books and webpages . . . Doesn't moan (much) when...

:beerbang: Gotta watch out for those Paraguayan ants! :blink: J-K

I don't think homebrewers are generally taking sanitation too seriously, but perhaps most of us take the risk of contamination too seriously? What I mean, is that it makes sense for us to sanitise and sterilise our equipment in order to minimise the risk of contamination as none of us want to...