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Did you end up getting a recipe you could use, also interested in making some of this.

Liking the beer tour, seems like a good trip (beer wise anyway).

Drinking my first attempt at the Bullshead Kolsch after gelatine and a few weeks in the keg, pretty tasty beer.

First attempt at brewing a Bullshead Kolsch after gelatine.

Mill with or without Hopper (max 50) 1. malt junkie- mill + hopper 2. BrockHops- mill + hopper 3. AKX - mill + hopper 4. MTB - mill + hopper 5. Beats_MC - mill + hopper 6.Breaky - mill + hopper 7. Bellyup- mill + hopper 8. Gezzanet - mill + hopper 9. Crazy Dee - mill + hopper 10. homebrewnewb -...

Thanks for all the replies. The main reason for me stepping the mash was because the recipe asked for it and my first time brewing this recipe so thought I should try and keep it as close to what was asked for as possible. May have to also look at the SS scourer/brush approach.

Thanks for that, I'll try stirring on ramp up next time to see if that resolves the problem and then maybe look at QLD Kev's base wort return too.

Thanks for that Rocker, do you stir whilst raising the temps? My temperature adjustments with the urns element would be relatively similar as I used boiling water to get from 52 to 64. I was hoping that the recirc would draw wort away from the element area to stop anything sitting on it and...

Thanks, I was wondering if I should do that, my only concern was whether this will result in more trub making it through to my fermenter (probably not an issue). I've also raised the FB with SS bolts for the next attempt, I will reattempt the kolsch to see if I can get a cleaner flavour.

Not brewed in a while (guessing about a year) but had my first attempt at the Bullheads Kolsch recipe. The recipe calls for a three step mash, mash in at 52, then raise to 64, raise again to 71 and then mash out. I'm using a Crown urn so I followed the advice in the thread on mashing in...

Hi Yob, Keen to grab the set of chrome plated ones, I'm in Sydney though so understand if you aren't keen. Assume this is for the taps only? Ta, Christopher

Everyone, Just a heads up that I have put my brewing fridge up for sale (North Sydney). Used it over the past couple of years but have to sell it, can fit two fermenters in there, never missed a beat and happily drops down to 0 (actually think below) for crash chilling. Fridge is a...

I'm looking into doing something similar and was under the impression that you were supposed to take the PID measurement at the tap as this is where the wort will be hottest. Effectively you don't want to overheat your wort due to heat loss when transferring from the tap to the lid, obviously...

I can attest to this, I'm no expert by any means but I have done a few brews now. I foolishly attempted to brew a rye beer on a school night and instead of the usual and planned 5 hours it took closer to 10. I didn't get to finish until well past 2:00 am and not only had to wash rye wort from...

Got to say, enjoyable read. Sounds like you are having fun which is what it is about (and good beer). Funny after your first brew (I've not done that many yet) it becomes a lot easier as you aren't so worried about it all, being organised up front is always useful. Good luck with the brew...

Thanks for that Manuel, good description, video would be really good though.

Looks interesting, hoping to add some sort of control to my Crown Urn over the next month to get a bit of accuracy on reaching mashing temps. Currently looking at buying an Auber Ins PID but this might also work and save me a big chunk of money. Anyone with any info on the temperature probe...

Moved to kegging so giving away my bottles. Five and a half handy crates of brown bottles of varying sizes, 330, 568, 700 and 750 I think. Come as a job lot and with a spare crate. Christopher

Yeah, still interested, send me a PM with where you have moved to and we can organise a swap.

If that is the case Welly happy to chat when you are down here :)