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So getting back to the King Keg. Biggest problem was the used bag in the keg wouldn't come out, just to much resistance from CO2 still inside the bag. Resolved the problem by drilling through the top of the keg, so as I pulled the gas came out. New bag and 20 litres of Ordinary Bitter in the...

That's what I think it is, but the level seeming to go down could just be an optical elusion as for some reason the grains in the mash take on a neutral buoyancy, leaving the bottom of the mash tun clear of grain husks and the liquor free to recirculate on full volume leaving more liquor around...

Foreign Extra Stout full volume mash, roast barley added at mash out, (keeps the salt additions simple) Stirred the mash for about 25 minutes after mash in dur e to the amount of flaked barley. Would love to understand the physics of the mash becoming lighter to stir after 20 minutes. After...

The Uncle Roy's essence isn't that good, it does resemble plum, but Plum and Porter? It tasted a bit thin. I really liked the one I had in Wetherspoons it was a prune and porter taste, a rich prune taste in a porter went well. Next time I am in South Melbourne I will try and get some prune...

That time of the year to get the seeds in. Rhubarb I have in the garden is getting a bit old so will be planting some new sets.

Foreign Extra Stout, only 3 long necks left.

Just finished a California Common and Next will be Foreign Extra Stout over the weekend.

Won't learn much on here about rum and whiskey distilling isn't a subject for this forum. Beer is fine.

What philrob says is true, and even though you have a return pipe recirculating the mash liquor it is advisable to stir the grain for 20 to 25 minutes. Just to break up the grain beds hot and cool spots.

I would have thought if there was an easy way and hard way to do something the easy way would trump the hard way. Not only is full volume easy it arguably makes a better beer. Why, well it cuts out the risk of carrying unwanted tannins from the grain. Does it produce a more maltier tasting beer...

Bitter is better! The best bitter I had post 9027 conditioned nicely, the bubbles of the foam are now finer, still a nice lacing and getting clearer. 22 days in the bottle.

Some will say the dead space is the amount of space under the mash tun others will say under the tap outlet. Why not try full volume mash? It will cut out the sparge for the price of a little extra grain, so there is about 1 hour sparging and heating up sparge water which you have saved. You...

It was at a Witherspoons beer festival could have been Titanic, there are a couple of them over there, but the distinct flavour was of prunes. It is really hard to get a prune essence but I did track some down to South Melbourne to a major Prune Juice producing company. Haven't followed it up...

I think John may have had a relapse due to the cod liver oil in his malt extract, seen hide nor hair of him for the last 3 years.

I brewed this using Uncle Roy's Natural Plum Essence, I used a lot less than what Harry used got second in a comp with a comment needed more fruit! When I was in the UK had one with Prune Essence tasted much better.

Tonight's tipple is California Common or Steam Beer, I do think that anyone who enjoys an English Bitter will also like this beer, main difference is the yeast. Top fermenting versus bottom fermenting, a very enjoyable beer.

I use this calculator, it is the same as Brau Kaiser so I think Kai had maybe lifted it from here. https://www.lallemandbrewing.com/en/australia-new-zealand/brewers-corner/brewing-tools/bottle-conditioning-calculator/

Try blending two different fermented brews. I blend a couple of litres of beer fermented with 'Wild Brew' yeast when making a Foreign Extra Stout just to give it that degree of sourness which enhances the stout. Mind you the couple of litres has to be heated up to kill off the Wild Brew yeast...

Lots of folk ferment using open fermenters as mentioned above, more about esters. for your farmhouse ale I would be looking at a cultured 'wild yeast' there are some bacteria out there which can be pretty rank in a beer. I was reading some time ago about wines fermented using wild yeast, turns...

A can of worms, I have tried both ways using the temperature of the beer at end of fermentation and the temperature of the beer coming out of cold crash. The temperature of the beer coming out of cold crash works best for me. I add the extra few grams of priming sugar for a few reasons. Using a...