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I have a similar set up, if you fill the HLT and heat your strike water to the appropriate temp, add it it to the mash tun and refill the HLT, you should be able to reach the next temperature step by the time the first one is completed, only start re-circulation when you want to increase the...

A friend of a fried said he had got some beers from a guy in the Belgian club, they have social functions, maybe they can help you. Activities You can taste the beers you like at the castle hotel, check out the beer menu Food & Drinks - The Castle Hotel

I've tried the Van Steenberbe beers at the Castle in North Melbourne. Also one of the guys in the Belgian club imports them

The percentage of raw barley and wheat malt is not very high, I use 10 to 12 % flaked wheat which is in keeping with the style and generally considered enough to improve head retention. Second think to look at is your mash schedule, if you do a long protein rest this can destroy head retaining...

I started adding chocolate malt to English bitter after I accidentally added a litre of stout wort once upon a time. I could work out the malt bill and hopping by looking through my brewing records and taking the right amounts of hops and malt from each one, 9 of the bottles I used were English...

I'm an all grain brewer and after each brew day I have a little wort left in the kettle with a bit of hop debris and break which I filter and freeze to use later for culturing yeast, I recently counted 36 bottles of various brews in my freezer and thought I ought to tidy it up. I boiled 18 of...

Yes you can dry hop after cold crash, you get different flavors/aromas from the hops but it is a recognized technique. I dry hop and start the cold crash at the same time, to cover my bases, I'm happy with my beers, especially when I have drunk them ;)

Don't sell yourself short fella on efficiency, I use a 3V system wot I built myself and get good efficiency (80%+) but a mate I introduced gets similar efficiency using BIAB, because he stirs it and sparges, it's just a bit more work than a braumister. I think the guys here are having a go at...

That's not how I condition my grain, 500 ml to 4 kg malt seems way too much, I use 2% so 80 ml for 4 Kg and let it soften the husk for 15 minutes, maybe that's why he has to clean his coffee grinder

You won't be wasting gas if you leave the CO2 in the keg until you do a low oxygen transfer of beer from your fermenter

Previously I would rinse/pressure wash keg ASAP after it blew then add a teaspoon of perc. and a litre of boiling water from the kettle, seal and shake about to cover all surfaces, leave it for half an hour or more then rinse, add a litre of sterilizer, shake about and blow out with CO2, leave...

I just came across this thread searching for enzyme de-denaturing temperatures, I think LC posted the formula to calculate what I wanted, Thanks LC Reading through the speculation about reverse mashing, it reminded me that this is what happens in a decoction mash, this thread Bavarian Weissbier...

It's like electric cars, there is no place for them in Australia

Damn you beat me to it

I was in there this morning, there were 5 kegland ones on the shelf, no need to wait until KL have them in stock

Try Dave at Greensborough home brew, he has all sorts of things on his shelves

Great work Gas Guyz, my first time using you, I will definitely do so again. I ordered two LPG and a CO2 last night at 6:30, delivered to my door 10:30 this morning, excellent service. The only improvement I can suggest is to have the delivery driver back onto the drive to reduce the distance...

If you had watched the first series of Startrek you would know "Ya canna change the laws of physics cap'n" so you will still need 1.5 to 2m

Thanks Ross, I was hoping one might be close to 280 as I am looking to put it in the top of my boiler to hold decoctions at various temps before boiling

Hi Ross, what is the diameter of the pans please