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  1. Osangar

    Dedicated Braumeister Guide, Problems & Solution Thread

    that a nice looking setup, but I can't tell which way the water flows. is it from the bottom to the top through the grain, or from top to bottom through the grain
  2. Osangar

    Help me fix this recipe in BYO magazine...

    not an expert with the recipe or big stouts, but have done a few stouts with lactose and vanilla. for me, the London ESB yeast does not work with the 67 mast temp. there is some reference material indicating this strain of yeast works best with low mash temps. I personally dislike this yeast...
  3. Osangar

    WLP029

    thanks mate, much appreciated. that's encouraging news indeed. and that's that matter settled then, the yeast goes back to work.
  4. Osangar

    WLP029

    hello brewing mates, - I'm doing a 'clear out some stuff in my freezer, cupboard' pale ale my question is about yeast - I have just bottled a Belgium blonde using WLP029; so I have 1L of slurry; so..I'm thinking of just putting it back to work. has anyone used this yeast for a pale ale ? any...
  5. Osangar

    Culturing Yeast From A Schneider Weisse

    sorry to chime in late - but yes, I've done it a few times. works well Schneider uses the same yeast for main fermentation as bottling - one of the few commercial breweries that do. confirmed from a very reliable source.
  6. Osangar

    What are you listening to

    well, I'm currently listing to 96fm online. it's terrific; I'm in Singapore, it reminds me of home. then after a few pints of my current brew, I start jumping about to old hits.
  7. Osangar

    dampfbier - any tips

    as an update; went with my recipe as listed, and it has been in the fermentor since Friday. today I gave it a taste from the fermentor (current reading is 1.020) and it is fantastic, if the flavour keeps on track, dam, I'm going to start to question why I was not making dampfbier before.
  8. Osangar

    dampfbier - any tips

    Hi there, i did a search on this forum, and the wider internet for dampfbier, but it is a mixed result. has anyone brewed this beer and would you share your findings. i have a 3068 slurry, and thought - what can i do differently with this little bit of happiness, and dampfbier was a...
  9. Osangar

    Weyermann munich type 2

    interesting insights on the grains available; it's a bit more limited here in Singapore, but there is a chap to sells wholesale Weyermann to homebrewers if you hit a min order. I put in for 4x25kg bags (pills, pale ale, wheat and Munich 2) that should see me good for a while. keen to see how...
  10. Osangar

    Weyermann munich type 2

    this thread is inspiring, im going to buy a 25kg of Munich 2.
  11. Osangar

    What are you brewing 2020 and 2021 ?

    sorry for chiming in late - but for me, 2020 is the year of the hefeweizen (to be honest, I started in 2019); to date, im at recipe number 12. i've just recently 'harvester' or 'recovered' yeast from Schneider weisse tap 7 bottles, and using the wyermann hefeweizen recipe.
  12. Osangar

    First brew

    after 20 years or more of brewing, I've still not achieved the patience to wait this long to drink it.
  13. Osangar

    Easy yeast recovery

    this is a topic that can generate much debate. and no real answers. but, I tend to err on the side of ease and caution. trub is fine, it is unlikely to affect your beer, within reason. I leave my yeast in beer and trub (collectively known as 'slurry') as it is already sanitised, and the beer has...
  14. Osangar

    Easy yeast recovery

    I left about 500ml of beer in the primary, and shook it like a British nanny. then popped it into a clean mason jar. re-pitched into the next beer (one after next specifically) after about a month. it lived in the fridge just fine, and did separate a reasonable amount. when I re-pitched, it was...
  15. Osangar

    Cold Mash

    there is some food for thought - thank chaps. the podcast was using extreme hot and cold mash temps for low abv brewing. i may have to re-listen, and then give it a try. ill update on success (or failure)
  16. Osangar

    Cold Mash

    Was listening to the basic brewing podcast, and they were talking about 'cold' mashing. not just lower than 65c, but popping it into the fridge for 24hours. has anyone had a go at this ?
  17. Osangar

    Maris Otter and Pilsner

    water in Singapore is very soft with a PH of 8.1. I made the recipe I listed in my first post, and from the fermentor, it tasted malty, and could do with more hop punch, but I think it will be ok. red ale - now that's a good idea. I might do that one next - thanks
  18. Osangar

    KegLand Questions and Answers

    did you end up adding the sightglass to your robobrew 3 ?
  19. Osangar

    Maris Otter and Pilsner

    Feel like a proper home brewer, after years of going recipe to recipe buying all bits at the local HBS, I finally bought 25kg pilsner, and 25kg Maris Otter. I’m thinking of buying a 25kg of wheat – as I’m into Hefeweizen at the moment; but due to bulk buy realities I went for the pils and MO...
  20. Osangar

    Recovering after scorching

    Sorry for reviving an old post yesterday i brewed a weizen, and it scorched on the bottom of the robobrew. I did a 45’ rest, then up to 65’. An uncommon process for me. It seemed to be circulating, but slowly. However, in an attempt to reduce crud ive been using a big biab bag with some...
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