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Being a brewer, I would have thought your first attempt would be to extract hop oils for addition to your brews ! Have you tried this at all ? I am attempting to find the best way to introduce flavour and aroma to my brews, this certainly is one that I have not tried.

+1 To that. I too have Graham Wheelers book on Brewing British Beers, he keeps everything quite simple, hence my using a maximum of only 2 bittering addition at 90 minutes boil. The flavour and aroma hops are low in AA, which is another god practice.

I have brewed for over 6 years, and although I have 87 all grain brews experience find myself still learning. My default brews are generated by using Brewmate recipe designer, I do have Beersmith but never use it. My constraint on batch size is 5 kgs of grain for a 20 litre batch size, I would...

I have a version of Qld Kev's system, mine is different only that I have gone HERMS rather than RIMS. If you are using a 19 litre BigW pot as I do you should get 5 kgs of grain without spillage over the side of the pot. When you mash in use a jug to pour in your grain a kilo at a time and use...

If you want to move forward and recirculate your mash have a look at this : http://aussiehomebrewer.com/topic/68324-qldkevs-new-biab-with-internal-rims/?hl=%20qldkev#39;s%20%20herms Depending on how far you want to go but this will be a cheap way to enter the recirculating method.

I prime my kegs with dextrose...50 grams/ 20 litres before putting them in the kegerator. Can anyone offer me advice as to whether I can buy a pressure gauge that is also a pressure release valve,or, better still Is there a genius on AHB that has made one?

I am addressing this question to Batz and QLD Kev: If you free style your hop additions does it become essential to chill the wort immediately after the end of the boil, as I would think that any additions made automattically become 90 minute additions if one does not chill. I do not want to...

When scientists cloned "Dolly" the sheep, had they given her wings, web feet and a hump, would it still be sheep ???

I have a pizza stone, will give this a try. Thank you.

Just starting out on the bread making journey. Does anyone use a BBQ for baking their bread, I have a BBQ with a flat stainless steel plate, this seems to me to be the most obvious tool for getting the bottom heat and with the hood down provide essentially a conventional oven. Probably talking...

I can answer that for you.....I drank British ales for best part of 68 years. Australian beers are designed to be served cold for the obvious climate difference between Britain and Australia. Beer here in Australia is very expensive and of little or no character, the market seems to be moving...

The following picture is a Brewmate recipe for CPA, as can be seen from the recipe, a lot of sugar is required to get the FG down to 1,006. The criteria for an Australian Pale Ale is : OG : 1.044 - 1.050 FG : 1.004 - 1.006 In my experience to get a very low FG such as 1.004 - 1006 without...

The following picture is a Brewmate recipe for CPA, as can be seen from the recipe, a lot of sugar is required to get the FG down to 1,006. The criteria for an Australian Pale Ale is : OG : 1.044 - 1.050 FG : 1.004 - 1.006 In my experience to get a very low FG such as 1.004 - 1006 without...

Try http://www.bookdepository.com/search?searchTerm=richard+bertinet&search=Find+book Two books for the price of one here and free delivery to OZ.

I live down the road from you, at sea level, I lose 10.4 % boil loss. Most software range is 8-15% boil loss, very tight if you are on top limit !

Try here : http://www.homebru.com.au/index.php?main_page=index&cPath=12_26 This is TWOC near Freo.

Could you please explain where you drilled the "shitload" of holes, I think I understand your very well thought out rig but the pictures do not show the holes that you have drilled. Do you still use the old false bottom ? How coarse are the mesh screens ? Where does your recirculated wort...

Second brew today, went really well. I have increased the HEX thermocouple temperature to take into account the temperature differential between the HEX and the mash tun, the picture that I am attaching demonstrates this. I did a single infusion mash @ 66 degrees, the HEX thermocouple is set to...

Kev, I have a HEX so that problem does not exist although I understand the good point that you are making. I am attaching a couple of pictures so that you can see the progress that I have made since you started this topic, sadly no bling, the first picture gives you an idea of my setup, I have...