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Chuck your hops in with the yeast for maximum aroma and flavour

Not Fred Astaire? I swear that is Fred Astaire

Love Electroswing, Parov Stellar, Caravan Palace, Grant Lazlo and etc.. Great music genre, great slice of the massively diverse electro/dance genres that I listen to

Being a label printer/manufacturer we actually want the labels to stay on - so does our customers. However, a lot of the self-adhesive base stock manufacturers make their adhesives so they break down with an alkaline solution. Doesn't seem to work with synthetic labels - you need to use heat...

For a 50 litre batch I use two pkts in the flask at 1.040 and at 2.5L. I let this ferment out completely and settle. I then tip off the beery liquid and add another 2.5L of DME about 8 hours before pitching which by that time is fermenting away nicely. I run the stir plate at around 22C-25C...

No matter what the yeast labs tell you, pitching with an actively fermenting yeast starter is the best way. For less than a hundred bucks you can get a stir plate and 3L flask from keg king or similar supplier, make up some 1.040 wort with DME and have that kicking before you add to your wort...

I noticed that Cheap as Chips have got entry level smokers, Big W have also got entry level gas smokers. Cheap, crap quality but if unsure this is your thing, its a cheap starting point

Wheat beers should be drunk fresh. Carbonate and drink them up!

Look at my moniker, I print labels. What barcodes do you guys want? just let me know, we cover all barcode symbologies

In your first post, yoiu said it was a wheat beer. I am assuming you would have used a wheat beer yeast or were supplied a wheat if it was a kit beer. Funny yeast is wheat yeast and to me there is no infection, wheat yeast is a super top-cropper and having used it a lot, it can produce the sort...

Should be fine, rdwhahb

Sort of points to an infection somewhere along the line. I don't know where of course but to give you a couple of examples: fermenters, remove taps, knock them apart, clean the thread in the fermenter, take out the big 'O' ring and the grommet. Clean and sanitise thoroughly before re-assembling...

You're lucky to be able to buy it, here in South Australia we're controlled by a socialist government made up primarily of the Shoppies union - in fact the government here is controlled by the Shoppies union and do what ever the Shoppies union tell them to do and that includes locking Aldi out...

Do try and keep your starter under 25C for lagers. Keeping them in the kitchen or another cool place in the house is the best option if you want to avoid temp controll for starters. Doing starters is a great option for better beer however, step it up one more notch, IF you have fermented your...

Very interesting information, thank you for sharing and going to so much trouble to post a very detailed article/recipe on historic beer in Australia.

Best to see the S.A. scheme first hand but looking outside of the legislation into the day-to-day running of the sheme is as follows. There are bottle collection depots scattered around the state, mainly in the cities and population centres, some are privately run, others by organisations such...

Some very interesting information there Mark and will definitely take it on board. I follow simple basic rules but of course, lager is more than just about clarity. My favourite yeast was Wyeast Danish 2042 (deleted line) because it didn't floculate very well and stayed in suspension cleaning up...

Good points MHB, in a traditional lager, cold conditioning does most of the work, chill haze forms and drops out - over time, and of course the key to traditional lagers is time. I prefer the old ways of doing things here allowing time to do the job but you're looking at 5-6 weeks for a an...

The system they are introducing in NSW is bizarre. You're right, SA has had the scheme in place for near on twenty years - why try to re-invent the wheel. It works here flawlessly, they ironed out all the bugs years ago. Crazy NS Welshmen.

The gelatisation temperature of rice varies widely with variety and there are many. On average it is in the mid seventies (degrees) but can vary from low sixties to low eighties. Quite a big difference. As you don't know what the temperature is of the rice you are buying you are better off...