Search results

Good Day, I am organising a pallet of entries to be sent. Working out costs. Can you tell us the best drop off point please.

You could make a hop tea with Hall, Saaz, etc.. Home Brew Shops usually sell dry hop tea bags of different hops. Add hot water, cover, steep for 15+ minutes. Add the infused water carefully to the keg, purge keg with CO2

I use a galvanised Rhino tool box from Bunnings to store sacks of grain and a plastic barrel as shown above for specialty grains.

I bought Clarityferm at a very good bulk price from Hoppy Days Brewing Supplies Unit 1/8 Shannon Place, Virginia, QLD Australia ABN: 656 231 561 69 No affiliation, just a satisfied customer.

M I would consider using Voyager Pale Schooner and their wheat malt. Love Eclipse, so use it instead of Cascade. Yeast; Mangrove West Coast, Bry 97, US05, all will give a clean neutral ferment. Liguid yeast, if you ferment at 16-17oC, Whitelabs, Wyesst or Blue Stone Kolsch yeast (I don’t like...

I like Verdant for a more hoppy, some haze XPA ( the yeast has its own soft fruity character). Bry97 works well in a crisper version of XPA

All the very best for the future Ross.

A great thank you to all the sponsors, organisers, judges, stewards and helpers whom made this comp possible. I greatly appreciate your time and effort.

I use Traditional Uncle Toby's Oats. I, and some others, think you get better body than with Quick Oats (which have been treated to be "quick"). Others might have different views/experiences.

Good Day Ryan, welcome to home brewing. It takes 7 to 14 plus days for bottles to carbonate, depending on prevailing temperature. Most beer styles taste better after 4 to 6 weeks in the bottle, patience is a precious ingredient. Two very important elements to home brewing are sanitation and...

Usually in a coffee plunger, hot water at 75-80oC until it cools. Very simple.

I make infusions and add them to glasses of beers that I think might go well with the spice/herb. You can do the same to several bottles when bottling (if you do). This avoids 20+ litres of a failed experiment. I have good results, IMHO, with lemon myrtle in a Saison and Pepperberry in stouts...

Depending on the yeast used I tend to leave a Saison for 21 days in the fermenter. They are sometimes slow to finish so it is best to avoid over carbonated beer. The extra time should be no problem.

I can not connect to the site, security warnings.

Find out which is your local home brew club, best way to learn and to meet great people that are willing to help.

Yes, their malts have great character but I have found they have a bit less extract, especially the wonderful Veloria. I did three comparison batches at the beginning of the year for a taste comparison at my home brew club meeting (remember those). Usually for 25 litres end of boil, 5 kg of pale...

I have done it a few times, recreating old brewing techniques. Usually the mash is split not always evenly but always with a mixture of base malts and specialty malts in each batch. Hope this helps.

I have used their Schooner malt and was very happy with it, good malt character IMHO.

For future beers I have found that for most standard ales/ale yeasts 18oC for the first few days and when fermentation slows move to 20oC and maybe 220C for the last few days before cooling/packaging. The lower temp at the beginning reduces esters/fusels production and rising temp helps keep...

Thanks to all the organisers, judges and stewards for your great efforts in the most difficult times. I hope to be able to judge in the future. Also a great shout out to all the sponsors, greatly appreciated. Thanks for the significant effort.