Search results

From the email I recieved from LC: Our latest Single Batch is a rollicking IPA that hits you with blast of rich malt and features a Stella line up of hops (see what I did there?) for all you hopheads. We threw a whole heap of hops at this bad boy including Dr Rudi, Southern Cross, Victoria's...

So I finally got round to taking this apart today - what a crazy little part this olive and nut thing is!! Why would you do it that way!? I'm a big fan of john guest fittings and the like... is there somthing I can buy to use instead of this? Basically I have (what I think is) a 3/8" thread on...

That's a very cool ad

Thanks for the advice everyone

I haven't had a cigarette in about a week. I had my first cigarette at 14 and while I was never a heavy smoker, I did become a smoker and would go throgh a packet every couple of days, more if I was out drinking. On my 25th birthday I started trying to quit and definitely for me there was the...

Hmmmm what if I did wait a while and CC temp was reached over about 16 hours :-/

Sweet, thanks for the input! Yeah I did bottle some in PET bottles but I primed them correctly. Is that any help?

Right - sorry I didn't get what you (MaltyHops and manticle) were asking me to do earlier - I've just measured my 10 teaspoons of dextrose came to 32 grams, so looks like the web was correct. I've primed a 500ml bottle with 3.2g of dex. Primary ferment temp was 17-19 degrees (followed by a -1...

My digital scales only go 1g at a time :( They're no good to me. So, let's just assume that 1 flat tsp = 3.2g of dextrose, and as per my earlier post since bottling they have generally been quite warm, say 18-25 degrees. May have peaked for a few hours closer to 30 degrees in the arvo of that...

Yeah I might do anyway, but I'm keeping the faith in that priming calculator that seems to say I'll be okay :unsure:

Unfortunately my scales are probably not that accurate. Googling seems to show a generally accepted rule of thumb of 1.25 tsp of dextrose = 4g - which is where I got my "1 flat tsp = 3.2g" estimate. Assuming that is correct or at least close enough, what do you think about bottle bombs? As I...

Just realised I gave you the wring details - a slightly heaped half teaspoon of dex is what I prime my 345ml bottles with. For a 640ml bottle I would use a flat teaspoon, so I have actually put a flat teaspoon into my 500ml bottles. In terms of grams per litre - geez how do I figure that out...

I've just bottle-primed some 500ml bottles thinking they were 640ml bottles - so I've used a slightly heaped 1/2 teaspoon of dextrose, primed and bottled while the beer was about 5-8 degrees. The beer is fermented with US-05, and the bottles are fairly sturdy Weihenstephan bottles. Do you think...

Thanks people! I'll give it a crack tomorrow.

Hey all, A few years ago I bought a 5 tap keg fridge (DIY job) from a local brewer, which has served me really well so far, but now it is time to refurbish the setup - take it all apart, clean everything, scrub and paint the outside, put it back together again. As part of this process I'm...

Just so everyone not from Perth is aware, in case you ever come over for a trip some time, the actual Sail and Anchor in Freo pub where the brewery used to be is still one of, if not the best beer venue in Perth, dedicated to craft beer and are usually full of awesome international guest beers...

Only $300 cheaper than brand new?? Not enough gap to make me jump

Fair enough, point taken.... But if we're calling it a 0 minute addition, or calling it anything for that matter, there's a big difference in effect/bitterness if you leave the hops in wort at near-boiling temperature for 20 minutes VS 1 minute right? Seems a bit problematic for IBU calculations...

For my 0 minute additions I tend to dump them into the hop sock, give the sock a good slosh about for a minute or so, then I raise my hop sock out of the wort and whirlpool. While the whirlpool is settling I keep the sock suspended out of the wort but draining into the work, maybe for 10 minutes...

No this beer is still in the fermenter so ga and gas lines haven't been in contact with it at all... It's basically urn, plate chiller, fermenter - all of which I've cleaned using my normal routine :-/