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Djar007. Try this link to the westvleteren recipe. https://docs.google.com/spreadsheet/ccc?key=0AsrD4uJ0aCCbdEpKbUtyWG9PZGxtV21LS3pvTnBDRkE&usp=sharing I haven't done a google docs share before, if it doesn't work, sent me your email and I will get it to you. Thomas

Moad, nevermind, Im sure my liver is about to pack it in, keep your eye on ebay. ;-) You could always come and help me drink my beer! TeeDee

elcarter Considering it was a 10% belgian I took it as a compliment. There is a bucket load of belgian candy syrup in it, not many people say belgian candy syrup when they taste malliards from sugar, molasses come to mind. She drank it so thats always a good sign. TeeDee

DU99, the beer is a Westvleteren 12 clone, if there could be such a thing. I split a 50 litre batch with a brewmate and we did our own ferment thing. I used 3787 Trappist High Gravity and made it struggle though min temp of its recommended range. I got nice earthy tones, not too many esters...

Hey, I brew, someone noticed I do it as a crazy passion. https://open.abc.net.au/projects/my-crazy-passion-09qa6xy/contributions/thomas-a-passion-for-making-beer-70gr2sf Enjoy Thomas

Hi, I made a pacman starter from a bottle of track and field about a week and a half ago. It started slowly and settled ready for pitching. I needed to stretch it as I was planning a rogue brutal knock off and on advice I needed as much yeast as I could get. With the starter still plodding...

Wolfy, it would appear that way but it may be the yeast is taking longer in it's adaptation phase. Perhaps getting healthier before setting off on a marathon sugar eating journey? Mark from MHB sent me a great article on the use of olive oil. Mark is probably right (as always) in that...

I tried using olive oil as an experiment after a suggestion by another brewer with interesting results so far. Last night I made two starters from Wyeast 1084 Irish Ale, on dark dry malt to SG1040, ready for the two porters I am brewing today. I poured 4 liters of boiled wort, with 2grams of...

This is a beautiful sound and an even better smell. Enjoy :icon_cheers:

Crusty, thanks, all in one kettle, cleans easy, makes good beer, fun making it, still get to play with improving design. :D S U W E E E T D U D E. :D Have a close look at the Braumeister site. Its a great setup. If you live close to Newcastle you can see one at Marks Home Brew. My next...

No the element is in the wort beside the malt pipe. See pic. Proper RIMS I get between 75% & 80% out of mine. When I sparge/rinse I simply lift out the malt pipe, I pour water over the grain in the malt pipe to displace the wort in the malt pipe. 4.5 kilos of grain holds about 4.5 liters of...

Crusty, You are on the right track sourcing low density element. I got my element from Stokes in Melbourne via a local supplier as they wouldn't sell direct. It was about 8mm round and 3 meters long at 2500 watts. I can't remember the density but we can do the math. It was as low as I...

Crusty, Have a look at the link below. http://www.speidels-braumeister.de/ I did my first home brew in one of these at Marks Home Brew in Newcastle and can highly recommend it. Particularly if you are starting out in all grain. If the end result you want is enjoyable beer, then these compact...

This is my first prototype.

Pictures of my beer stuff

The shrine in my beer church

Part of my dilema was picking winter to come up with the idea. Apparently spring brings new growth and lots more starch. Given the time of year I will probably have to turn to something for flavour only, not much growing let alone flowering this time of year. If you tell me where your old man...

felten I thought of a dingo (brew dog) but couldnt figure out how to deal with the protein rest. TeeDee

Snow, I didnt want to use any malt until I had done a mash with the rushes. I wanted to see what it was like by it's self. Freezing, blending and boiling was to break the material down so that I could mash it, like a cereal mash I guess. The promalt is arfificial enzymes in place of the barley...