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Gelatine, as far as I am aware, doesn't work on starch haze or chill haze where haze forms at low temps but always thought that gelatine being almost pure protein in itself would attract the other grain proteins to make larger protein particles that become heavy enough to drop out. PVPP I bought...

Try switching to batch sparging with two batch sparges. Fellow brewer here in Adelaide had exactly the same problem as you have, around 60% efficiency and since switching to batch sparging efficiency has gone up to 75% which is normal. IMHO batch sparging is better suited to home brewing...

Lagering kind of falls into two stages. Stage one is when the yeast is still active and cleans up fermentation by-products. This can happen down to as low as 3C but if you crash chill it won't work as well. Slowly down is the key. Stage two is holding the beer at or below 0C for a length of time...

I stand corrected, maltodextrin was the word I was looking for

If you haven't brewed too many lagers, you ain't going to find this easy. As the old saying goes, there is absolutely nowhere for any off flavours to hide, the slightest problem, the slightest fermentation by-product is going to stick out like dogs balls. Some of the off flavours can ruin a beer...

1. Boiling grains will extract tannins, those astringent sensations like sucking on a used tea bag 2. Not sure what you mean here but if you're referring to to the powder components I don't think it matters either way 3. Steep grains for 20-30 minutes but in reality most flavours are extracted...

Too easy to knock over. I did build one into a slightly larger project box and had both sockets on the front but settled on this design as the most practical solution, kind of working back from what I needed it for, through to the design that fits the bill. I also have an expensive Dixell unit...

This what I make. Except for the STC1000, all other components come from Jaycar and to date I have built three of them - identical. Front shows display and the cooling outlet, the heating outlet is on the back directly opposite the cooling outlet.

Pilsner malt certainly leaves a pilsner-malt sweetness in the beer whereas ale malt or even other lager malts do not - not anywhere near as much anyhow. So there is definitely something special about pilsner malt though I'm not sure exactly what it is, something in the way it's malted no doubt.

Two packs in 23L is about right. Yes, it's expensive but you can step up. A stir plate is best but, for years I used 2L wine bottles (flagons) and step up with about 1.5L of 'wort' made up to 1.040 with DME and allowed to ferment out. Add oxygen if you have it otherwise shake the **** out of it...

Sounds like you got things under control with some calcs and and measurements Crusty. Why would I have a problem with that when my last two posts specifically point adding stuff without knowing stuff?

WoW, just how far has this thread drifted off-topic. It has become a socialists vs capatilist argument and all the time what was being said is, beer is so much more expensive here than most other countries, simple. What does it matter to us ? - we make our own. Some cases it costs us far more...

In response to MHB, the point I was making is 'you have to know something of the pH of your mash before trying to adjust it' simple science, don't just add acidulated malt because you think it's a good idea. As for Crusty and Droppy Brew, I can't argue your principals here, small amounts added...

Not disagreeing with you Mark, but the conversation has swung towards why beer has a heavy excise and wine has none. A level playing field for tax on alcohol ahs been in the media for the last few years, nothing has changed but even a moderate level of excise on wine would help with the...

Plus GST which is added on top of and including excise - double dipping tax.

Tax regime. There are six levels of excise on beer, three for containers 48L or more (kegs) and three for under this amount (packaged beer) Each level is based on alcohol content but basically low alchol - low tax, mid strength - mid tax, normal strength - high tax. Excise is raised twice per...

Personally, adding acid to the mash is a stab in the dark, guesswork and best left in the hands of alchemists. Before adding any acid to the mash you have to know the pH of the mash - not the water. Without this knowledge you're having a wild guess at best with an unknown and unmeasurable...

Yep, Rats. They have not got into my grain but I have four room canvas tent I'm selling, bloody huge and well made thing and the rats got into the little bit sticking out of the bag and gave it a chew. Had to reduce the price considerably even though it's been repaired. Shame, it was in perfect...

Retired fermenters are good for grain, they seal well and cost nothing since they have already outlived the useful life for which they were designed.

I haven't heard from the OP so consider it yours. I haven't figured out how to send private messages on the new updated forum so if someone can point me the right direction it would be appreciated. EDIT: it seems you need to 'start a conversation', a bit odd but I guess its same as a PM