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And on the sage advice of the AHB forum, the Big Knobs Brewing Co Break and Enter Pilsner was born.

I've decided I'm not going to be held back by a couple of ******s and I'm going to go ahead with the brew day. Just going to do a 4L starter and shake the **** out of it every 5min and see what happens. So my question is, seeming as though my brewing salts were all taken, anyone foresee issues...

Hah they didn't - even left the stock pot. They did however take 8 bottles of my session IPA that I had been conditioning at 18 degrees in my fermentation fridge - 2 of which were being entered in the Gold Coast amateur brewing comp, so I'm pretty devoed about that!

I'm on the Gold Coast. It's all good, most of my brew stuff that got stolen was only minor, like all of my salts and spares and **** like that. The only big thing that got stolen was my mini keg and stir plate. My golf clubs and all of my tennis racquets were stolen though and a few other bits...

Very interesting. Unfortunately for me, someone broke into my garage today while I was at work and stole a tonne of my brewing equipment, so I will not be putting this one down on the weekend! No stir plate, no salts, no thermometers, no cleaner, no steriliser.... nothing!

The brewometer is sitting in your wort and I'm assuming your STC is taped to the side of your fermenter or is in a thermowell? Or are they both in a bucket of water?

Yep, I was also of the opinion that most of them do this. Yeast and water are the two most important components of a beer, so it only makes sense that they would spend money in these areas!

Wow. Some great advice in there. Thank you. I think you're right, being my first lager, I might just keep it simple. 66 degrees for 60 + mash out. I'll look at my hop schedule again tonight and move my additions even further back. Now, I got my yeast this morning and it was manufactured on...

This is an excerpt from his email to me: "We RO all water and add salts back so I know exactly what's going in to the beer" I'll have to dig out my recipe when I get home mate. He helped me out with the hop schedule which I think was very close, I just need to tweak it a little. I still...

Red is a great bloke. I emailed them about the pale ale for some feedback on a recipe and he got back to me with some great advice. My pale ale is a similar situation to yours - nailed the Malt bill (can't tell them apart) with just some slight tweaking required in the hop department, largely...

That doesn't sound right mate - mine hasn't changed colour at all.

Just trialling it mate. Theory is that more of the yeast will drop out before I dry hop, so the hops can do their thing without clinging to the yeast and being pulled to the bottom when crashed to 1 degree.

I dry hop loose in my primary and have never had an issue with hops in my kegs (biggest dry hop was 150g). In fact, never even had hops make their way into my kegs. I cold crash for 24 - 48 hours and the hops always compact well into the yeast cake. I never use finings either. I don't know what...

What do you recommend? I have: - Galaxy - Amarillo - Simcoe - Mosaic - Cascade - Waimea - Hallertau Blanc I must say, I did like the sound of these hops when I bought them and always planned on using them in my first lager. Maybe I should try a more traditional pilsner hop schedule and remove...

a 20min rest at 63 would mean my total mash time is only 55min (5 + 20 + 30) + a 10min mashout? I read that you're best to mash pilsner malt for 90min, or is that outdated with the modern modified malts?

I've had a look at a few mash schedules online. how does this look: 55 degrees for 5min 63 degrees for 45min 68 degrees for 30min Really only ever done single infusion mashes prior to this. Also, what sort of rise and fall times do you think I should do? Seeming as though I have a bit of time...

Interesting. I've never had it in a can but I didn't mind it on tap. Certainly not outstanding though.

You're fine to cold crash and then dry hop once the yeast has fallen out of suspension, but I think cold crashing and dry hopping won't work too well. The yeast in suspension will cling to the hops/oils and pull them to the bottom as it falls out. I just dry hopped one of my beers and...

mate, when you use brewers friend, which profile do you use? Braukeiser or Chris White for the stirplate method? I note they give vastly different numbers. Braukeiser reckons I can get away with a 3L starter with fresh yeast and it will be more than enough.

Yeah I've read that too mate, but I just think these practices have been designed over such a long period that there has to be a reason for them! You might be able to make good beer with these quicker methods, but I want to make great beer!