Search results

As an older person, my main concern for my own self is to catch it, recover, and be left with affected cardio/pulmonary issues. Pulmonary Fibrosis is real bummer. My mother suffered from it. Strokes appear to be another issue with it. Of course as they say, never under-estimate the stupidity of...

So screening people with thermometers is a waste of time because people with no elevated temperature or other flu-like symptoms could potentially be spreading the virus? Is that how it is? I just last week heard of agricultural labour travelling to and from work sites, all in the same...

Nothing wrong with those new world lites. I've had a crack at alot of them with flaked corn/rice, all sorts of malts and yeasts. Made well they're wonderful beers. The brewing history of the US is a good read and I do love an ice cold Bud or Miller.

Brewing your own saves a huge amount of cash. I just use cheap gear BIAB and I've have saved a poltice of money of which I use in my book-makers benevolent fund. What was a game-changer in the moola saving was giving up the gaspers years ago. Just saying gaspers makes me long for the pass-port...

So if someone is asymtomatic, do they have an elevated temperature? And as brewers we know some of these thermometers just have got to be dodgy. It truly is the new-age, (apologies to any hippies on the site). I'm in Victoria so I think I'll start panic-brewing again.

Brewing and cooking are so similar in the way that you learn a simple recipe that can then advance to a myriad of things. Start with a basic brew, pay attention to detail, then expand once you are confident of your abilities. Only recently did I have a fair dinkum crack at a belgian blonde and...

I think MaggieO is in the US. I could be wrong.

Welcome Nada. So what are you thinking of brewing? Kombucha? Millet stuff? I have a friend who won't partake in any alcoholic beverages because they say it is not worth it.

If the bottled beer is kept at a reasonable temperature for 3 weeks, and is not carbonated, something is not right. Check your seals. Give them some fish. Probably using those fn PET ones are you?

Always keep a supply of dry yeast for any possible no-show of activity. It will probably never happen again. I've never had it occur but I always make starters with liquid strains. Remember, it's meant to be fun.

You've got me interested. What is the wrong lesson to be learnt. I'd like to add it to the millions I've learnt in my life already. He he he.

After this amount of time you'd expect some action wouldn't you? I think I'd get two 34/70 sachets and either rehydrate or sprinkle. If it goes on much longer without the right stuff happening then the wrong stuff can take over. You wouldn't want to have to re-boil it would you.

Looks like you've nailed it mate.

Plans are made to be changed. As said, you can't tell what the taste will be post fermentation. All the computer predictions and programs are never going to replace our taste-buds. It never ceases to amaze me how different things can be along the process. Colour for instance.

The glass one is for vino, bella, bella!

Dry hop after fermentation has settled down. Plenty of lagers are dry-hopped. See how it goes with maybe 15gms at first. You'll read alot of stuff about this and that. Everyone's an expert. Experience is the best teacher in my expert opinion.

Steeped caramalt of some kind. Maybe 100 gms in a 10 lt brew. Just like making a cup of tea. Let it steep for 1/2 an hour, strain and add. Look into mini-mash.

That malto-dextrine is sweet sickly unfermentable crap. Steer clear of it. The only body it adds is to ya guts mate. Read about it. Malted grain is cheap. Look into BIAB.

Thanks mate, I'll check it out.

1.020 isn't the best result. If you're handy to the Brewshop, I'd get some more yeast and chuck it in. Saison yeast would spank it good and proper. That's if you like dry beer with a different taste. Give it a try, you've got nothing to lose.