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Wine and Mead are not subject to excise tax, should be a whole lot easier than beer

You can add caramunich malt which just needs a steep in hot water. Others have mentioned Munich and Vienna malt but those malts needs to be mashed whereas caramunich and crystal malts don't, they just need steeping which is a bit easier for extract brewing. If you do mash small amounts of...

I use mine for rubbish. However, they are compostible, the plastic breaks down quickly into harmless components if you bury them or leave them out in the sun - very short lifespan on these bags

Have to ask this question. Most freezers use the outside casing as the hot side to dissipate heat - the evaporator as it's known. Some use a radiator like contraption at the rear of the freezer but the majority use the outside casing, generally on three or four sides of the freezer. If you...

I make them, they end up low FG. Basically a simple pilsner/lager beer but sub out 20-25% of the malt and add plain old white table sugar, it will ferment out leaving nothing behind except alcohol. Use a high mash temp to compensate for loss of body, sugar really thins out the beer (by adding...

Yes all freezers have a vent at the compressor end regardless of how the hot side works. I should have myself a little clearer. When the freezer is running, does the outside steel sheet metal of the freezer get warm? If it does then it can affect the running of the freezer and shorten the...

I leave lagers on the yeast for four weeks. Admittedly, two of those weeks are at cold temperatures with one week at 0C. I have been doing this since 2005 with no ill effects whatsoever and believe me, there is nowhere for off flavours to hide in light lagers. I don't think I would want to push...

How does the heat from the hot side dissipate. The reason I ask is because some freezers have a radiator type device at the back of them known as an evaporator while others use the outer casing of the freezer as an evaporator.

I've had some similar experiences, not exactly the same but I do store my beer kegs at near frozen temps. This will cause stratification - with different compounds forming layers in the keg, especially if they have been stored for a few weeks. I simply gently invert the kegs once and it fixes...

The difference between extract and all-grain can be equated to the difference between instant coffee and espresso brewed coffee. Sums it up.

Not so much what I am brewing but my approach to brewing 2018 seemed to all about quantity, mainly for other people who expect me to have an endless stream of beer on tap 365. Not that they were bad beers mind you but I know I can do much better and anyway, why should I keep brewing endless...

Pray tell me I'm doing everything wrong. I run a starter on all yeast whether dry or liquid on a stir plate with a 1.040 starter wort made from DME. Much bigger starters with lagers but still 1.040. Generally, the starter is kept at 25-30C, lager or ale. I start with 500ml - 1L of wort per pack...

Keeping the temperature low will suppress the banana flavor. However the yeast has little to do with head formation/retention. Mash higher, do not use Whirlfloc on a wheat beer and be careful with any other floculating chemicals - and serve in clean glasses

The next trendy office machine, sandwiched between the espresso coffee maker and the water cooler - at Parliament House

I definitely suggest oxidation is your problem. You need to identify where in your process that the problem is occurring.

Reviving an old thread, I have had a lot more experience with wheat yeast strains. Basically, I've used three of them fairly extensively and they are Wy 3068, Mangrove Jacks M20 and Danstar Munich wheat beer yeast. They all have quite different characteristics and I personally find they are not...

Yes, use a STEP DRILL to get clean, burr-free holes on plastic. Cheap and available from Bunnings.

A very comprehensive question with lots of information. However, very difficult to answer in a brewing forum. Firstly, even you're not 100% sure diacetyl is the problem but it seems most likely, secondly there are many pathways to diacetyl. Although the majority are fermentation related, wild...

Hi Brewers, The Gawler home beer comp is now open. Please go to; https://gawlershowbrewcomp.adhesive-labels.com.au/ to enter the comp. Enter as may brews as you want. Cut off date is Thurs 16th at Midday. Great sponsors and prizes this year, see website. This year is a BJCP sanctioned...

There are probably two stages to lagering. In my brewing process there is definitely the two stages. The first one is while the yeast ist still active. If you drop the temperature slowly after most (but not all) primary fermenation is complete then the yeast will still work down to 3C. Good to...