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Welcome back to brewing. Great to hear you are happy with your latest results.

What recipe did you use WEAL ? I have great memories of several days in Dusseldorf about 10 years ago drinking lots of different Altbiers.

Moral of the story is to never ever never consume take away chicken. Certainly not when you do not know its history, how long it's been since cooking, how it was stored and at what temperature. Some years ago mrs philrob and I were overnighting at an hotel at Schiphol Airport. Mrs philrob had a...

Welome back, and enjoy AHB again. Where in Brissy are you? Are you in a brewclub?

I agree with TwoCrows. I always mash at least 75 minutes, no matter what.

Ooh, very nice. I recall sampling some of this from you at an HUB meeting.

Welcome to AHB. Feel free to comment, don't be shy. All contributions are appreciated.

What is your mash temperature routine? How is your grain milled, and how fine do you mill it. These are some of the variables which can affect your end results. Beyond that, I am not familiar with the Brewfather, as I'm somewhat of a trogladyte brewing on an 18 years old budget 3V system.

Only 12 hours in to ferment beer is not really much time. It can take a little linger than that, and I would not be concerned till at least 24 hours have gone by. OK, so the airlock is not bubbling, but that means little, as it is dependent on everything else being sealed. The only true measure...

Moved to General Recipe Discussion.

I'm sure someone on here will be able to help you. I haven't brewed with a can for about 17 years, so can't really comment with any useful insights. Couple of questions, what's in the brew enhancer, and which yeast and how much do you use?

I would reduce or eliminate the Raw Sugar, and increase the Pale Craft Malt to make up the deficit in your SG. You'll need to do the calculations to arrive at the right quantity. If you can't do that, let me know and I'll run it through my BeerSmith for you. As for the rest, the recipe looks...

Brewed a Porter last Monday. One of my regulars for at least the last decade.

Maybe it will, but strictly legally he shouldn't, unless it was led in evidence during the hearing.

I remember these from at least a decade ago when I lived in NSW. From memory, they were not on the market for long. They were not that cheap, so I never indulged. Good luck trying to find some now.

Welcome to AHB from another Brisbane resident.

Geez, I retired to get away from all this legal stuff. Can't say I've missed it.

Refractometers are good pre fermentation, and I use one myself for that. But, you need to ensure that the sample on it is at ambient temperature to ensure you have an accurate reading. Post fermentation you can't use the raw reading, as it is skewed by the alcohol content of your beer, and you...

Welcome to AHB. We really need more information to form a view of what's happening here. What is your recipe, and what volume are you brewing? How do you measure your SG and your FG, and at what temperature are you doing so? And yes, a 10ºC difference in mashing makes a potential huge...

I don't brew Lagers as a rule having only done about 3 or so over the last 18 years. Will be brewing a Belgian Pale this week. Then a Belgian Wit followed by an APA. That'll stock me up well into next year as my consumption is only about 4 longnecks a week. Yeast is in the Fridge, ready to go.