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Just doughed in the BABBs Wild Brew.

Apologies for dragging up a dead thread but ... a neighbour spotted me cleaning up post-brewday just recently and we got chatting about brewing. At one point as I started to launch into my 5-page description of "I don't use kits, I start with grain ..." he just said "So you brew the Traditional...

Always the salesman, eh Ross? :D

I was advised to avoid eucalypt honeys - although having said that I never tried it to see why. I used Macadamia for the only one I ever tried.

I entered the recipe into Beersmith last night and it hit all the specs for a 20L batch size BUT the way my system works is that batch size figure is my post-boil volume. I know from experience I lose around 3L in cooling shrinkage, trub and chiller/tubing. So I will only get ~17L into the...

Yup - had it on Sunday night, pretty bad. Reminded me of a really badly brewed K&K. Had a real acidic burning note to it. Shame really.

Brewing a Brown Ale tonight, kegging Barley Wine Sunday. Edit: spelling

Don't take Beersmith's answer as gospel, you need to find out from experience how far to push your system. My alledged 36L MT is full at what Beersmith reports as 32L so I just work to a 32L limit and then all the calcs work prefectly.

FWIW the web site is now updated with the changed schedule for the year.

Thought of dropping a Mentos in the bottle at packaging time? :lol:

One day I'm gonna find some unopened box from the house move and right there at the bottom will be the key to the Oz Ale entries :blink:

Due in May and will be mini-comp judged then. Eagle Heights will announce their winner by June meeting and the brew day will go down in July. So you'll need 2x bottles at May meeting, one for Ed to judge and one for the rest of us.

go for it ... just do your best to keep it at low-20's without too much temp swing and it will turn out fine. A simple way to control the temp is wrap the fermenter in a wet towel and blow a fan across it - search this forum and you'll find hundreds of temp control options. No matter what...

Chappo, the rules say you can enter two beers if that helps wth your decision making.

I called in here yesterday for a tasting ... the only ones available were their Dark Ale and the Ginger Beer. The Dark Ale was terrible - with a woody, tannic and sour finish that smothered anything else I could detect. The Ginger Beer was particularly spicy, coupled with the 9.5% ABV probably...

Great ideas too - thanks for that.

I do that now - I force starsan up through the dip tube with CO2 and hope/assume that it might largely displace some/most of the air and then fill through the hatch but just thought one less orifice exposed to the world might be a good thing. That sounds perfect and well worth a shot. Thanks.

An idea I've been toying with is connecting my 'standard' Coopers-kit type plastic fermenter (with it's standard sized plastic tap) via tubing to the beer-in post through a QD fitting. If I then leave the pressure relief valve open I could just let gravity move the beer from fermenter to keg...

Brisbane Amateur Beer Brewers (BABBs) monthly meeting will be held Thursday January 28, 2010 at Lynndon Bowls Club, Galsworthy Street, Holland Park, Qld. Arrive 7:30pm for an 8:00pm start. The BABB's specialty beer style will be nominated by a local brewery. To ensure that we are all well-armed...

Interesting ... maybe some thermal currents are created and move the wort around to equalise?