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BJCP will give you style guidelines for a perticular beer you like. If it suits your taste, not to bitter ( under 30 IBU's is a start). Kolsch, Munich Helles and some export Pilsners from southern Germany come to mind they are under 20 IBU's. You can make what you like. It only becomes a defined...

Looks good, but all the ad-ons starts to get expensive. https://cheekypeakbrewery.com.au/nano-x-304ss-50l-brewferm-the-true-single-vessel NANO – X 304SS 50L BrewFerm: The True Single Vessel $1,315.00 In stock BrewFerm Upgrade Options Add Chilling Pressure Lid ($339.00) Upgrade to 65W Pro...

I put ales under pressure @18C and Lagers @12 C for the most part. I utilize a temp controlled fridge. You have stated a Lager, I would give it 7 days. Then raise the temp, then cold crash. You are fermenting warm to hot. Give it 7 days and take a sample for gravity. Then cold crash, some say...

I have plans to ferment apple cider. I think that these would be good for oxygen free and transfer to another as a secondary. Smaller batches and test out back sweetening.

Looking really good. The loaf method that you employed does give you ample size pudd for a fry up. I bought some local to me in Chelt/Moorabbin. https://gamekeepersmeat.com.au/collections/black-pudding

Interested in a few of these, 4 and 8 litres sizes. Do you foresee a closer ETA? mid Dec and mid Jan https://www.kegland.com.au/products/8l-oxebar-mono-polymer-keg-with-cap-and-handle

Thank you for posting your Vic case swap. Glad you were able to source the carabohemian. 5% rice hull should do the trick, more if you got them. I got 73% with 4% rice hulls, slow sparge and had to get the spoon out. I brewed a 44 litre 45 % Rye Roggenbier and recorded that the only loses to...

New equipment will need the production oils and particulates removed. Wash all equipment in either Napisan or oxiclean and also PBW will serve you well. Then you need to sterilize. Kit yeast is not handled well, transport and where it is store prepurchase. Get some quality yeast to suit your...

Looks good, will watch ASAP. Philippine butchers should have plenty, it is a regular dish from a slow cooker ( Dinuguan is Filipino stew of pork meat and innards simmered in blood and vinegar) This I have not tried!! I have had Irish black Pudding called Drisheen from Cork. It is made from...

I have done rye beers up to 20 % and have enjoyed the spicy smooth mouth feel. Rye and Vienna come to mind. Milling the rye being a small grain, I was thinking grain condition pre- milling. Sprits with water and allow it to relax prior to milling.

I have never done a decoction mash, the grains that I use are well modified and to save a lot of time on brew day I have skipped this method. I step mash or single infusion and mash out, sparge. Now I want to do a rye beer, a Roggenbier! Inspired by a well-known AHB member- forum...

Taking the wort as a decoction after conversion and returning to the main mash to raise the temp to mashout. I found this article and linked it here: Building A Better Mashout Through Decoction Here is an excerpt from the article Now, the rub with decoctions is that they are not fun...

I have been following and thought I would share this YouTuber............... This Dad Goes to 11 He has been on YouTube for some time now, he has some great food recipes and is a homebrewer. He is based in Calgary, Canada. Pickles, Cured meats, Sourdough bread (many...

Time to keg a German Pilsner, Hal Mittelfruh hopped around 40 IBU. Cream ale Hal Hersbrucker hopped 19 IBU ,cold crash starts tomorrow. Finishing of a nice Hefeweizen.

Rye instead of wheat, and you are using a wheat yeast. Sounds great as I have some rye to finish up. I will give it a go.

Northern Brewer TV Chip has a discussion Dr. Laura Burns, R&D director at Omega yeasts regarding Diacetyl in both lagers and Ales. Hop creep discussion and ADLC enzyme in their DKO yeast strains to combat Diacetyl.

I also have the 65 ltr brewzilla to do double batches. I have found that if I mash in the brewzilla /robobrew and use a 65 ltr digiboil as a hlt for the sparge water. I then transfer all of the wort thru a filter/ hop sock or pantyhose (I am a legs man) into the now empty digiboil. Heat the...

I'm in it to win it!! ITC-308 is going strong, would like to try the ITC-310t for stepped temp control.