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German malts are best but with carefull brewing and a little extra time you can make great lager beer with local (Joe White) malt but a few extra tricks are needed.

I brew litres and litres of the stuff usuall 150L per weekend of brewing and to me it's the easiest beer to make. There are certain rules to success along with a lot of myths. Firstly don't overuse the specilaty malts - stick witn pilsner, munich light and vienna. Crystal malts, melanoidin etc...

Yep, got the same problem with Startrack. After the same recurring problem the Send company put the hard word on, Startrack put the hard word on Him and not a problem since. I guess he wants to keep his franchise.

Maybe she's right. Definitely right. She is making a big effort to connect with middle Australians which both Trumble & Short legs fail to do and Trump did very successfully in USA, she is looking to that to gain votes. She is likely to have the balance of power at certain state levels...

I've got a caravan with one square foot of available space to fit a bar into. Can I do it, you bet I can, A keg takes up less than one sq ft, jeez with that amount of space leftover I can turn it into a pub!

Yep, sounds like the moisture content is too high which can lead to mustiness. Stick it in a 100C oven for 15 minutes with the door slightly ajar

Touch and go with this one. If the beer (not the fridge) was at 33C (which I doubt as it would have been cooler that the fridge) you could be in some strife as 33C is getting close to knocking out the yeast. However assume a best case scenerio and that the beer did not reach 33Cand you dragged...

MHB said Adding Amylase to the mash <sniip> without using adjuncts or enzymes.

You're still missing the point. They are here. It is going to happen. The government is not going to save you. You can't compalin because nobody is going to listen. You have to re-think your own strategy - nobody is going to do it for you.

Sorry to cut in here but you are plainly wrong here. Amylase IS an enzyme. You are adding an enzyme irrespective of it's origin. Amylase is an enzyme!

Jokes aside, I've warned a lot of people of the impact Amazon is going to have in Australia - goes straight over their heads, that's how thick people are. That's how insulated Australian citizens are to globalisation and it's frightening. Local paper today (Adelaide newspaper, business section)...

Wyeast have a whole bunch of of reasonably high attenuating yeast strains, I am sure you can find one without resorting to using a 3rd party enzyme, Sorry, but I make a lot of lager beers and have never seen the reason to resort to 3rd party enzyme to make a dryer lager beer. As far as cooked...

Brewing a dry beer is not difficult at all, neither do you have to add exoctic ingredients. Firstly, it has to be a lager - after all you are trying to clone Super Dry so Temperature control is more than neccesary - it's critical - That's lagers. You don't have to add adjuncts but it can help...

You have got realise that acidulated malt is malt on which lactic acid bacteria has been introduced to add lactic acid to the malt. The reason this was done is to comply with the German Purity Law. - - We don't, unless you want to, that is Although your pH is high, it is the pH of the mash...

Observe bthe krausen. When it starts to fall a little (meaning primary fermenation is pretty much over) bump up the temp. Hold until the the krausen falls right off then crash chill

I have to agree with fungrel, diacetyl can be an issue so can banana when they are not wanted usually indicating incomplete fermentation ( that is, actual fermentation is complete but fermentation by-products have not been cleaned up by the yeast) However, there are three pathways to diacetyl...

If you're new to brewing don't jump in the deep end, it's cut too many potential good brewer's hobby short

Wheat does indeed improve head formation/retention but it is not the only way. In fact if it is used with the other way (rather than use one or the other) you will have really great head retention. The other method (which I now use on every beer except wheats) is a glyco protein rest at 71C for...