Search results

i find that the first beer, IS ALWAYS the most pungent and most full of flavour., after that as a brewer the overall preception is reduced, maybe its just me. One thing i dont do or like with hoppy beers like NEIPA or very hop heavy beers, is force carbonating at 30PSi, i found over teh years...

Hi, I will weigh it today and then run the aus post calculator to see what that cost is ok?

Ive been using this as a pre chiller for cooling boiled wort and always had plans to make a picnic kit with it to serve beer. Its been shelved for a while and could be of better use to another brewer. $100 ono Central Coast NSW Dimension are 36cm x 26cm

Id like to sell my cfc / pump set up, comes with camlock fittings, hoses, temp gauge and whirlpool return. Asking $300 ono Central Coast NSW ( Can deliver to Newcastle or Sydney if required )

This is from my cloudy IPA series Bring a Friend IPA 6.5% ABV and 50 Ibu 35% Pilsner 30% Wheat 30% Oats 5% Light Crystal mashed at 66c for 1 hour Sulphate forward at ratio of 2:1 90Min Boil FWH - Citra = 25ibu 30Min - Citra/Mosaic = 15ibu Whirlpool @ end of boil - Citra/ Mosaic 3.5g...

Did those hops sell?

Look what is available in 11g packs. Ordered 2 today. https://www.kegland.com.au/lalbrew-new-england-x-11g-lallemand.html

https://www.brewsnews.com.au/2019/05/29/bucketty-is-getting-a-brewery/

50g Simcoe 50g Galaxy Simcoe is the mother or Mosaic by lineage and Galaxy is great for aroma.

that is excellent.

maybe email these guys to find out how its done: https://younghenrys.com/afends

hi WEAL, whats the go with those FV's - they appear to be Fermentasaurus's without the hole and butterfly valve / bulb? Do you have anotehr thread for those and the details. Dan

yes same profile

When you mash in the malt is typically at room temp and the water temp will drop when the malt is mashed in. So you aim for a mash in at about 2-3c higher than the target mash temp so to hit the target temp. Being that you have a GF you can mash in at 65c, it will drop to 62-63 and start to...

1 - just keep it simple for this one, mash in at 67c, keep at 65c for 60mins, raise to 71c and hold for 30mins, raise to 78c and hold for 30mins, lift the grain and sparge with required amount to get preboil volume 2 - if you are using liquid yeast, you will need to grow the amount of yeast...

The water is the driving factor for a great pils or lager style beer. If you can, get rain water from somehwere that comes from a new roof and into a modern plastic tank. Rain water will be nuetral for your minerals, and just adjust your pH with acidulated malt or lactic acid. Like mentioned...

If you dont have the salts and minerals to adjust it for todays batch just keep it in mind for the next one. Not sure of your location but I think most tap water is quite balanced with Sulphate and Chloride ppm so brew on.

woah, really? Im a goose with misleading comments and making assumptions. hmmmm.... When I say tried it, not once, not a couple of times, but over the past decade too many times in too many variations to achieve the desired outcome and it always falls short with hop heavy styles. I compare...

I had emails with Lallemand and they dont have any retail stores carrying the dry yeast for NEIPA as the website shows. To be honest, ive tried the london ale 1318, byr97 and US05 and 04, all with great results and now just use Bry97. You can get the desired NE IPA style by following a few...

a few good option for conical tanks and colling systems through these guys. no affilliations. https://www.ssbrewtech.com/