Search results

I recently bought a decent second hand fridge from Sunny Electronics. http://www.sunnyelectronics.com.au/Warehouse-sale.html The Thornbury store has newer and fridges in better condition but a smaller range. The clearance wareshouse in Preston has a much bigger range but a lot of them are old...

Yeah i've read a few different articles that suggest throwing in some rice hulls to prevent a stuck mash. Apparently rye is notorious for creating a stuck mash.

I haven't brewed with rye but noticed in rye IPAs the rye gives a spicy/peppery flavour and dry mouthfeel. I found this article on using rye https://byo.com/stories/item/326-brewing-with-rye-tips-from-the-pros

Check out this recipe apparently made with help from a brewmaster at Sierra Nevada. I've made it a few times and it's on the money. You can easily substitute the pale malt for light malt extract. http://forum.northernbrewer.com/viewtopic.php?t=15532

I used to live up the mtns and unfortunately there is pretty much nothing in the way of a craft beer pub. However, the Carrington Hotel at Katoomba is building it's own brewery. http://www.theshout.com.au/2013/09/20/article/Katoombas-Carrington-Hotel-to-launch-craft-brewery/XAXKDVBFCD.html...

Great to see another homebrew shop in Sydney, particularly the Inner West! For years i've had to travel to Peakhurst or North Sydney to get basic supplies and order online to get bits and pieces. I've been dying for a local shop where I can walk in and buy everything in one go. +1 Wyeast...

You could also cut back on the crystal malt to make the hop flavours more prominent. Scotty from Rocks Brewery was discussioning that option here: http://aussiehomebrewer.com/topic/76703-ipa-hopping-tips/

I had this beer on tap today from a freshly tapped keg and I really enjoyed it. It has a more creamy texture than the bottled version. According to their website "Made from five locally grown malts and four Tasmanian hops", "Crystal and Munich malts give our IPA its deep golden colour, and a...

There is a general consensus a 60min boil extracts the maximum bitterness from hops. After this point it tapers off and there is no benefit in a longer boil. So bascially 60mins is the longest boil you'd do, there is no point boiling the wort beyond this. Using all late additions doesn't seem...

Hey mate, Fast fermentations like the one you're talking about are quite common. I find the airlock in my brews stops bubbling after about 3 days. What temperature were you fermenting at? I find it's best to leave the beer in the fermenter for at least 3 weeks, regardless of how quick the...

Whilst the bitterness level is the same the flavour profile changes a lot depending on the time of the addition and the hop variety used. The timing of additions also depends on the style being brewed. Some beers like a wheat beer or a Coopers Pale Ale style brew only have a 60min addition...

Yeah I love the Green Flash West Coast IPA probably my fav beer at the moment, Wasn't a huge fan of the Heretic Evil Cousin, to much caramel malt flavour IMO. It was quite sickly. I did enjoy Heretic Evil Twin though.

Beersmith 2.2 is now available http://beersmith.com/blog/2013/11/26/beersmith-2-2-desktop-released/ I'm a big fan of this new feature :super: Support for Steeped/Whirlpool Hop IBUs and Unfermentable Items After quite a bit of research, I’ve finally added IBU contributions for...

Released on 26th Nov 2013 Beersmith 2.2 Support for Steeped/Whirlpool Hop IBUs :beerbang: http://beersmith.com/blog/2013/11/26/beersmith-2-2-desktop-released/

Hey guys, This thread has given me some pointers I’d like to incorporate in a brew I’m doing this weekend. I hopping to brew an American Pale ale with plenty of floral, citrus and pine hop flavour. Around 5.5% ABV and 40-45 IBU. I was initially going to use the hop schedule below, but after...

Yeah I thought the late hops would mask any flavour carried over by the magnum, I think i'll keep it as the 60 mins addition. I'd like to learn more about grain selection. There seems to be so many variations like Munich I, Munich II, Munich III, Caramunich I etc I could use English malts...

Hi all, I’m planning to brew an American Pale ale which is refreshing and crisp with plenty of floral, citrus and a bit of pine hop flavour. Something like SNPA but with more hop flavour and around 40-45 IBU. I've been messing around with a recipe, the malt schedule is based on a SNPA recipe...

The risk of infection by the addition of hops below 64 deg is a moot point. The likelihood of this is being a problem is incredibly small, particularly given the natural antibiotic properties of hops. In a small time frame you're also going to add billions of yeast cells which will easily out...

I live in metro Sydney and I received the delivery in 9 days. Two of the six bags had lost their vacuum seal but there wasn't a note from customs and I couldn't see a hole in the bags.

Yeah I was thinking that too. But beer chemistry is seriously complicated. There are so many factors at play throughout the whole process. With late hopping it occurs anywhere from flameout until when pitching temp is reached. So for part of that time the hops are being steeped at a relatively...