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Hi Ian Welcome to the site, good to see another Tassie brewer on site. I also BIAB but use an urn.

Welcome to the forum. I used to live out at Pacific Ranch Cobalt Cres

I will not be there this year, just got back from a weekend in Hobart.

Hi You can find a list of grains in my BIAB spreadsheet posted here http://aussiehomebrewer.com/topic/55955-biab-beer-designer-spreadsheet/

Good site thanks for the reference.

Good pick up. Hope you are not going to serve luke warm beer on your return.

To use HCF select Yes in cell K24. If you use it, it will require more hops to give the same IBU. It is then a question of personal preference. Background the HCF was put there as there is very little data for small volume hop boils, all grain brewers boil the total volume. Tinseth is the...

The spreadsheet calculates what you need to add to the boil based on what grains if any are steeped and the volume of the boil. There is no need to check the SG at the start of the boil. An SG of 1.040 is roughly 100g of DME per litre and is commonly used as it gives good hop utilisation ie...

Welcome to the forum. Again either get my grains from the bulk buy or speciality from site sponsor. Crushed grain is ok for about a year, uncrushed good for a number of years. My base grain just sits on the self in the original bags though others use containers. I BIAB in an urn and usually...

Hope it continues to inspire you to try different things. It in an old version of Excel for maximum usage. I have Office 2013 which I actually BOUGHT, well it was only $15 plus another $15 for the disc.

Hi Cynic Welcome to the forum. You just need the EBC and potential values for Pale 2 Row grain then just insert a row in the Grains worksheet and the name and values.. Can do that for any ingredients.

Hi pete Welcome to the forum. Yes the one in the first post is the current version. I got one of the Moderators to edit the first post for the latest version. Hope you find it useful.

I am the other way. I would rather add some acidulated malt to all my low ESB brews than be adding another chemical in the form of lactic acid.

I let my starters ferment for say 48hrs before putting them in the conditioning fridge 1C till I need them. When I need them I pour off most of the liquor, allow it to come to fermentation temp and then add to fermenter. As there is only 200-300ml of liquor I don't bother with any corrections.

Common problem with this yeast (and some other British yeasts). You need to rouse the yeast. I use a paint stirrer to get the yeast off the bottom of the fermenter. Generally ferments out at 18C. Another thing to watch, if bottling it tends to overcarb.

Welcome to the forum froidy. There are a few of us around on the NW coast mainly all grain brewers but I am sure we can help with extract. If into Excel check out the Kit & Extract spreadsheet pinned to the Kits & Extracts Forum

Planning to pick mine up Thurs or Friday. Need to make appointment elsewhere so will let you know.

Money transferred - Thanks Paul

1 - Itmechanic 4 bags 2 - LagerBomb 1 x Wey Bo Pils 2 x TF MO 2 x TF Pearl 1 x Rye - 1/3 split brewtas & Goomba 1 x Crystal - 1/3 split brewtas & Goomba 3 - ianh 2 x TF MO 2 x TF GP 4 - brewtas (split 1/3 rye, 1/3 crystal LagerBomb and Goomba) 1 x TF MO 1...

1 - Itmechanic 4 bags 2 - LagerBomb 1 x Wey Bo Pils 2 x MO 2 x BB Ale Looking for splits with Rye, crystal, Vienna, or anything really, Im just a bulk buy whore. 3 - ianh 2 x MO 2 x GP Total - 13 +