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I should have been clearer (pardon the pun), in that I don't see shortening dip tubes to be necessary when fining in the fermenter. I can see the value of it when using gelatine in a keg due to what it does to the sediment, but it may not be needed with other products like isinglass that result...

The attempted step mashes were on a pilsner grist, at the time the grist was mainly pils malt with a bit of Munich. I don't use wheat malt at all actually. It never caused problems when I did, just preferred the beers without it.

You can do that with a false bottom as well, simply remove the false bottom first. I have a long piece of stainless rod bent into a slightly acute angle at one end that I hook into one of the holes in the false bottom and drag it out with, easy as. Then scrub the element with a stainless steel...

I get muck build up on the element like that too although it doesn't usually burn like that. The only time it did was when I also tried a step mash. I think it was 40-52-64-72-78 or something. Didn't get flour escaping the bag but there was a lot of milky **** released by the grains when they...

None. That's my whole point. I also don't use it (or any other clearing agents) in the keg, I use it in the fermenter while the beer is cold crashing, it just settles out into the trub at the bottom and is left behind when the beer is transferred to the keg. I've never seen any need to shorten...

You can, but like I said there are far better products out there that will do the same job without the jelly **** sediment.

Because it settles around the dip tube. At the beginning the first part of the pour clears the immediate area around the dip tube of sediment so you get a bit of **** at the start then it clears, and as long as the keg isn't disturbed, the sediment won't be either. At the end it's just because...

You will find the yeast drops out pretty good by itself in bottles, although I do use isinglass to speed it up because it's slower in a keg of course. However, I use it in the fermenter while it's cold crashing so I can leave it behind when it's kegged and I get hardly any sediment in them...

One of the reasons I don't use it in kegs, or at all. There are much better products available I think.

Cheers mate, it's a bit like a Tooheys Old with a more rich flavour

Brew day today, another batch of this brown ale, which turned out very welll last time.

Nope. If I want fruity flavors I use hops that provide the flavors I'm chasing, and to a lesser extent yeast selection.

Partial mashing simply means that only part of the wort for the whole batch is produced from a grain mash. The rest is provided by either a kit or unhopped extract. If you use a kit, generally the grain mash replaces the kilo of dry malt or whatever you add to the kit. Extract with grains is...

That's the stuff for sanitising. It is no-rinse so you just spray it on and leave it for a minute and you're good to go. Obviously the equipment needs to be clean first though. You'll never get 100% sterilisation in a home brew scenario anyway, the best we can do is eliminate as many unwanted...

Get on a sodium percarbonate bulk buy next time one happens. 25kg bag of sodium percarbonate (without the other ****) for $42 is way better value than buying nappy soakers or buying it from brew shops. It's a piece of piss to use it, there's no real optimum rate as far as I can tell like there...

I dunno about CO2 but my oxy rig is $79 a year rental.

You can most likely change that setting depending on your temp controller. Mine's set at 0.3C for that setting, and the temp probe is taped to the side of the fermenter underneath a thick layer of foam, which is much better than just dangling it in the fridge/freezer. During fermentation of an...

A couple of suggestions for pilsners would be Pilsner Urquell and Budejovicky Budvar. You should be able to find one or both at most bottleshops. They don't have the big fruity flavour of pale ale but do have more flavour than standard Aussie lagers. Still clean and crisp. I brew them myself a...

Never used one so can't really comment. However I have no problem with carbonation, you just have to remember to turn the gas off if you're doing it the quick way on high pressure. :p

There's a couple of methods I've used. One is simply to bleed pressure every few hours for a few days or however long it takes to de-gas it enough to be put back on serving pressure. You could allow it to warm up to do this as well to get the gas out quicker. The other way I've done it is...