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For those in an around the Preston area try the following: http://www.plasdene.com.au/ Fish

thanks all. I think I have a heat pad from my days as a K&K brewer which I had completely forgotten about until you started talking about heat belts. Apologies for starting another thread considering this was covered only a week or so ago. Sometimes I have trouble finding things through the...

Just wondering what people use as a heating source with their Mashmaster Fridgemate controller? Is it possible to purchase an incandescent light globe fitting that is complete with power chord, i.e. as opposed to having to wire one up? Cheers Fish

How do you tell if your dried hops are still ok to use? I have a heap of dried hop flowers that are bang on two years old. They have been stored in less than ideal conditions - simply double-plastic bagged and kept in the fridge. On inspection they are more yellow than green, very dry and...

Cheers Wes. Does that mean ProMash uses the EBC figures, i.e. I should replace the Diastatic Power figure of 45 with 150? What is ASBC, IOB, EBC? Fish

Thanks Adamt. The thing that really threw me was comparing it to the ProMash specs for 'JWM Traditional Ale Malt'. This has a Diast Power of 320 as opposed to 45 for the Marris Otter. What does this actually mean? Fish

Using the pdf previously supplied in this post I'm trying to create Marris Otter as a grain in ProMash. Can someone more knowledgeable please check as I'm not overly confident: GRAVITY PER LBS : 1.030 (?) SRM COLOUR (LOVIBOND) : 3 (?) EBC COLOUR : 6 (?) MAX...

thanks to all for the info, especially the recipe details brafrau. As this yeast seems to handle high alcohol beers, I think I'll brew a standard ale and then a big IPA to dump straight on the yeast cake of the firts brew. See how we go. Cheers Fish

I have a Smack Pack of Wyeast 1028 - London Ale which I have 'smacked' this evening. Hoping to brew on the weekend and was looking for recipe thoughts. My query centres around the fact that due to the colder conditions fermentation will probably take place at the low end of the specs - say 15C...

#26 your burger with the lot is ready. Looking forward to babbling in and about beer for 3 days! Fish

Ive got a mate who wants to jump head-long into brewing by purchasing a complete kegging system. While looking on the net he stumbled across kegsonline http://www.kegsonline.com.au/category7_1.htm I said Id help him out and just wanted to ask if anyone had any experience with a kegsonline...

Chris I cant be sure what time Ill make it so do what best suits on the night. Thanks for the offer though. Fish

any idea what time the yeast discussion will kick-off? I might be running late - bloody work! Fish

Hi Ross, The yeast was what I had to hand and as time was limited I thought I'd give it a go however I'm disappointed it was labeled/marketed as K-97 wheat yeast. I googled it and you're spot-on it's simply a German Ale yeast. You live and learn though and as you say it may taste o.k. - won't...

O.G. = 1.036 Current S.G. = 1.010 Should be ok to keg tomorrow night. Sample tasted a bit thin and not heaps of aroma from the yeast at this stage (K-97). Hopefully once carbonated it has a bit more life. Never having brewed a 1.036 OG beer I'm not really sure what to expect. Any thoughts? Fish

Chris Taylor - 1xBarret Burston Wheat, 1xBarret Burston Galaxy, 1xBarret Burston Ale, 1xBarret Burston Pale(Pilsner) 1xWeyermann Munich etbandit - 1 x Barret Burston Pilsner, 1 x Barret Burston Ale, 1 x Bairds Golden Promise, 1 x Weyermann Vienna, 1 x Weyermann Munich TYPE I, 2 x Bairds Maris...

Keen to order some grain but just checking re. the logistics. I'd be no chance of picking up on the WednesdDAY. I'm not expecting it but are there any plans for the grains to be distributed at a later date. Note - I understand this is a pain re. storing, etc.. so I'm not stressed if that rules...

A quick update: This is a brew of firsts for me so may be a bit hard to judge the results: 1. Did my first overnight mash. Mashed in at midnight on Monday night. Reading previous threads on this topic there is some concern about leaving wheat in your mash for too long, however all smelt fine...

Ozbrewer or others - have you always had issues with wheat mashes overnight? I'm thinking approx. 6-8 hours 50/50 wheat/pilsener malt. Cheer Fish

Thanks all. Plastic Man - Just listened to the BBR podcast which re-iterates what you guys are saying: - Pick an appropriate style (Wheat beer / small ale) - go for a lower gravity beer (approx. 1.040) - pitch lots of yeast - aerate wort well In answer to your questions - I'm an all-grainer...