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Hello has anyone used the Lallemand Munich classic yeast to make a witbier ? there is a packet in the fridge, its 1 month out of date, but kept in the fridge for its life so should be ok. the packet keeps looking at me, and I'm thinking for a change of doing a witbier in place of the usual...

I have used this twice, and in both cases it finishes at 1.018. Beer tasted ok. And at a 1.058 og still gives a bit over 5% abv.

I recently acquired an RBv3, and have to date completed 2 brews in it. the first, was 4.5kg to 20L, used all 3 screens, and did not stir the grain bed - the second was 5kg to 26L and used only the two bottom screens, I also stirred each mash temp step (x5). I think the second may have had too...

I just picked up M20 Mangrove jacks, can't wait to try it after reading your post on the results. thanks mate. I also grabbed one named Lallemand Munich Classic, have you had any experience with this one, and any tips on fermentation temps ?

Hello all; I've been out of Perth for 10 years, about to come back - time for semi-retirement. However, in this time away, my friend junked all my old equipment for all grain. it's ok, it was old, @#$#@. So, before i go buy a whole new rig - herms or rims, 3 vessel - best i post a question: is...

thanks, Midnight Brew, and Hezza; I have been out of brewing for a while - shifting to Singapore, i was unable to bring along my brew setup. the guy who owns the brew shop here has been using a BM for a long time and reports no issue with faults or beer quality. so i think i will be going in...

question for the members, on this point from Goose - my reading on the subject has many indicating beer clarity is improved with the BM flow direction. I am in the process of deciding on buying either the GF or BM, and i am leaning towards BM due to perceived quality. but has anyone had issues...

All grain is the way to go If you like making beer at home, eventually you will end up buying stuff to brew all grain. It’s the way to go. So you might as well buy it now. It is your birthday You will need: A 50L pot (aluminium or stainless) A drink cooler, such as a BCF or Colman type A...

fat yak is a nice beer, but I was a big fan of the alpha pale ale and it seems that has been ended according to the chap at the local boozer in favour of the fat yak

I have noticed a few of the micro breweries seem to start with fantastic beers, then over time fall back on the name and seem to go toward cutting costs or some other reason for beginning to taste more and more like commercial beer I guess thats because they do become more and more like big...

looking forward to this opening, a nice brew pub in Perth is a good development. I have been to the original in Sydney and it good however, the Red Oak is good also, and it had a lot more variety. That said, I just got back from India and the beer is rubbish at best. Perhaps when it opens...

I use the bulk prim method, as I am tooo lazy to add sugar to each bottle. Dextrose is the best. When I was doing kit and kilo, I used about 160g 180g per 25L It is interesting, now I do all grain, I used to use 180g per 25L and found it was super over carbonated, and have dropped it to...

I have used two of the yeasts a Pro10 for a clone of LCPA APA and a Pro68 for a clone of JS Golden Ale. These yeasts I pitched at ~25c and dropped to 18c in the fermenting fridge. I did not make any starter, they went in straight from the vial. They both took a little while longer to get...

I use a good mix of both dry and liquid they would be all liquid if not for the high cost. $5 vs $15 The dry yeast has produced sensational beers, but the liquid does seem to be that bit better. My APA is a good example of this dry = great, liquid = OMFG terrific. But the difference for 3...

From a bit of reading I have come up with this recipe . What are your thoughts ? Am I making any glaring mistakes ? Belgian Witbier 25L Grain 3kg pale malt 3kg raw wheat Mash: Boil wheat 15 min 35c 10 min 50c 30 min, remove decoction @ 10 min Decoction 20 min 67c 60 min 75c 10 min...

Today I brewed a weizen 50% wheat malt 50% pilsner mash: 43c - 20 min 66c 60 min 20 min Decoction 5L 75c 10 min In pot = 32L @ 13brix 90 min boil 40g 4.5% Hallertau 60min tab Whirlfloc 10m Pitch 25c Ferment at 17c (I know about the 30 rule but cant get my liquid to 12c I only...

sorry, i have posted this originally as a separate topic, but realize this is the right place to ask my questions. **************** This weekend I will do a 50% malted wheat / 50% Pilsner weizen. I have done this before using a single infusion at 65c. Turned out ok. Nice flavors, pitched at...

count me in for 3, two on the back an one on the leg. got them when i was 20, now i am 38. i still like them a heap. to anyone thinking of getting a tatt, go big - they are cool

This weekend I will do a 50% malted wheat / 50% Pilsner weizen. I have done this before using a single infusion at 65c. Turned out ok. Nice flavors, pitched at 25c, and dropped to fermentation temp of 17c I am thinking of a doing single decoction mash this time. From reading some posts...

I agree with those above; sprinkling your yeast is fine for the first few brews - i did this and had no problems. over time you will improve different aspects of your brewing and yeast re-hydration or using liquid yeast will be one of those aspects. i have found that by re-hydrating yeast it...