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Yes boiling will sterilize not just sanitize but i only boil glass and steel and silicon. Not plastic.

Regarding re- using yeast: i time my brews so that i am pitching yeast for a new brew at the same time i am kegging the previous brew. When the new brew is at pitching temp i boil a stainless steel camp mug for 15 minutes. Then i keg the older beer and scoop most of the yeast cake into the new...

Why do you think your lager will take weeks? I've been turning around lagers 2 weeks from grain to brain: I've been re-pitching a big yeast cake into the next brew - airlock activity and fully formed krausen the next morning after a ~6pm pitch @ ~10 degrees. After 3 or 4 days the krausen starts...

^^ that is totally overkill! but each to his own. obviously it works! I give my fermenters a rinse under the pressure nozzle with the hose to get most of the krausen ring scum off. Then a cap-full of napisan and fill with water. I leave them like this until the next brew day when I rinse and...

actually now that I think about it, when I was in grade 3 or 4, in Townsville, we went on a school excursion to the coke factory and there was a bloke whose job it was to sit in a chair and watch the bottles go past and make sure they were filled to a line drawn on a mirror on the other side of...

I use a silicon air hose now that can also be boiled.

30% sucrose and you're making rum!!

like someone said in the other thread I think I would start with a standard stone and wood pacific ale clone, and add some vienna and alter the hop schedule to use the advertised hops to the advertised IBU. One thing I have learnt over the years is that micros quite often change the hops on even...

I'd keep at them. tell them you haven't heard back for months. you might get a couple of free cartons out of it!

Yeah it's way too hot to brew at the moment!

Also are you using the stick-on thermometer things that stick directly to the side of your fermenter? If so, rip that thing off and wipe your arse with it, then note how useful it is for that purpose and you will have an idea of how useful it is for measuring the temperature of your wort. Then...

yep agree. get the green pale ale tin and re-culture the yeast. doesn't need hops or steeped malt. just be really careful with sanitation (get some starsan or equivalent) and ferment at 18-20 degrees.

g'day mate, that area of Australia seems to be a bit of a hot-bed of breweries at the moment so you should have plenty of fresh produce to sample!

I would have thought he would be more discerning when it comes to his Irish beers! Are you suggesting the Irish are all piss heads?? hahaha

for these lagers I have been doing in this stinking hot QLD summer, I've been chilling as normally down to 30 degrees then filling my HLT with ice water and pumping that through the CFC. Got the wort down to 8 degrees last weekend, so I could pitch the yeast straight away. goes good.

what's wrong with a counter flow chiller? I can't imagine the proposed method would be any faster, surely?

They only recommend that temperature range to ensure full and complete fermentation, quickly. This reduces the likelihood of bottling beer that is not fully finished fermenting which can result in bottle bombs. Most ale yeasts give the best flavour when used at temps under 21 degrees.

In my opinion, what Brulosophy does is both interesting and better-than-nothing. I'll leave it at that!

I'm a statistician/data scientist and I think the experiments are quite useful. He's not trying to prove anything in the mathematical or scientific sense, he's just trying to test something at the scale of his own brewery. Surely you've heard of GP's being happy to recommend a course of action...

we are all being a bunch of negative nellys! I'm sure it will be very good for Brisbane. If there is one thing a city needs it's more beer!!!!