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Efficiency gets confusing because people use the same term for different things. Understanding conversion is important. As you say it will tell you about any issues with crush, pH etc etc. The rest of efficiency losses should really be able to be calculated based on losses to trub etc...

How did you measure the markings on your kettle? Weight is probably the most accurate way as most jugs etc and even flasks can be out by a decent amount. I normally just use a ruler and a calculation to measure my volumes. For my pot 1cm is pretty close to 1.6 litres. If your pre boil and...

Nothing wrong with nice dry beers and no reason they can't be tasty. A lot of my saisons finish around 1.002 and are great session beers for hot afternoons! To get a drier beer try making at 62C and see if you like it. The main thing to consider is that if it finishes lower with the same OG it...

http://kegking.com.au/keg-master-grand-deluxe-1130.html Have you looked at these? You could have 4 taps and a side fridge for wine, bottled beer and mixers or 8 taps! You can also get glass doors. Starting from scratch with 4 taps and a font you'd probably be in for about $3k but you probably...

Checked the gravity on my saison and it is down to 1.003! Will give it another week or so for the Brett to come through before bottling but tasting good out of the fermenter.

Nice! That's what I'd be hoping for! Have got them down to 1.002 before at a moderate alcohol levels it can make them a great session beer for summer! Australia really should have more commercial options for saisons, I think people could get around it! Also marketable to people that don't like...

Checked mine yesterday and it is down to 1.010 but I am going to leave it for a couple more weeks as with the Brett I think it will get much lower and a bit funkier. Will put notes about time for drinking up closer to the date.

You don't even need a 100W bulb really. In a fridge/freezer a 40W bulb will provide enough heat to hit any temp you need for brewing!

Fermented with some yeast from fatgodzilla's beard! Happy to have been a part of this and a big thank you to all the organizers! Looks like specialty ales was a tough category!

Thanks for the updates Yob, could never get into Twitter so this is great!

Pitched mine this morning so should be plenty of time for it to ferment out and but of the Brett character to come through. It's a rebrew of my Brett saison that picked up a 3rd in the NSW comp so hopefully this comes out just as well!

Just need to sit one of your weighing devices under your has bottle too! Might take a bit longer to pick up the change but could save you losing the whole bottle!

I think I know the song you're talking about Michael! Good to hear the idea is still being worked on and pourtal is much classier than anything I could have come up with! I also like the idea of a leak alarm as I'm sure anyone else who has had to clean 10 litres of beer out of the bottom of a...

Just to bump this thread the slogan for this could be 'never blow unexpectedly again!'

Do you have any photos of the arrangement? I think it's a great idea but have never had the time to work through it myself. Also, my big concern would be how the scales would hold up in a damp environment. Any keg leak or a build up of condensation could kill the whole system. That said I...

Good luck to all entrants! Couldn't be too bad to be on a tasting panel for this one!

Absolutely! There probably 15-20 orders right there! The big challenge would be getting someone with historical beer knowledge to judge!

Am I right in thinking that the judging for the Nationals is happening this week?

Not surprising that there isn't a huge amount of US interest in a yeast that would predominantly be used to brew historic Aussie ales! Next time I am in the Brew Shop down here I will have a chat to Peter to see if there is anything they can do to get things moving a bit. You'd have to think...

On the website for bronzed Brewers there's an excerpt from the books about the yeast. It basically states that it was developed for Australian conditions and the high percentages of sugar used by Australian Brewers and was used widely across Australia...