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Nah, you should see what we will do next year ;). Was on the Ahb before I got paid to make a mess and clean it up again, the garage just got a bit bigger ...

Think the last count was 6200 odd 50l kegs with 56000 in tank atm ... Been a busy year in the brew house ....

Yep - would not go back to a lauter tun, I started late and hung over like hell this morning at 9.30 and was finished at 2.30 with almost an hour of delays due to some engineering work being done ... It's a bit criminal

The main polyphenol extraction happens with a pH rise at the end ours is to quick to catch and also does not have the exposure time in a latter tun. Also the sheets hold back any loose matter which will also contribute Scotty

Hey fellas On the pH side, this is affected, I shoot for approx 100ppm of calcium overall, but we do add in about 200 of lactic acid if off target. We measure pH right the way thru. It's a thin mash, so dilution happens. For fatty acids it is a contact time situation, the warm mash tun and 3-4...

Mash filters run on a 6:1 or greater liquor to grist with a secondary sparge on our system of approx 1/4 of the volume. There is then a hydrolic squeeze which then fills the chambers in the filter to squeeze the malt dry, comes out like a biscuit. Some similarities to BIAB, some differences. Not...

Ah, that would be my ugly mug and my brother from another mothers, Chris. Its HEBs, high efficiency brewing. We turn around 3 batches in 9 hours, not 27 like my old place.

Also develops esters and they would not ship beer in tankers. Too many logistical issues, just make it, packit and ship it.

You still 'sparge' with a mash filter. We run in 1800l of foundation (is about 6-7litres per kilo), run to the filter, once the majority is in then run in the last 600l and put on the squeeze. I dare say it would also be high gravity brewed if that is the case ...

AAL can sit in the beer for eons and convert if the beer is warmed up. Excess bound oxygen can also be the culprit working with any AAL over time. We had he issue in pack beer at 30 and 60 day taste samples and had to add an enzyme that chases the excess O2 prior to packaging. If beer is in a...

Remember these are high gravity and high mash temp beers. Stand temp is likely 70c, why put in crystal for flavour and body when you can use the dextrins from high temp. Correct on the RB, ave alc is 7% before cutting with deaerated water to trade gravity. Ferment with neutral lager yeast at 16...

So, as the story goes, the incident involved a major brewers keg and and a magic box. The magic box would not pour properly and the young fella, not a club employee but with a familial link, stepped into help. From here it gets abut squishy how the fella got the keg to pour, but things...

Mature kris is, email is above

I'm just reviving this as I am seeking the good Dr K's information on his preferred fermentation Profile ...

The Craft Beer Association would like to announce volunteer opportunities for the 1st inaugural Beer awards and judging. Judging will take place the 21st and 22nd of October in Sydney with the final location to be announced. Volunteers will receive a cool Craft Beer Awards T-shirt, randomized...

One of the main things is not Alpha Acids, but the oils in the hops. These dissolve in an acidic environment, a fermenter beer, and dissolve quicker in a warmer beer (standard stuff). Some hops have suprising oil amounts, such as Aussie grown Cascade and Super Pride. The oils are the stable...

Pastoral duties for another Sharkies fan, checking in to see all is ok. Got better fermentations, check. Start cleaning better and using better yeast, next check. Trn to the dark side and go all grain, next check!

HAd one of my funniest nights at the German Club ...

Hey Mate, As a Sharkies fan marooned in QLD (I made a joke, get it?), i'm here to help a brother out. I built a new garage, put a bit of stainless in it, and it works a treat. Happy for you to come down and get on the tools as soon as you can. Scotty ps. sharkies footy socks are standard...

Absolutely, hencewhy in the US 2/3rd of craft beer is pub brewery ...