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I'm not sure you're actually doing much oxygenating. At 20 degrees you can dissolve about 8ppm of oxygen into your wort; at 60 degrees it's more like 3ppm. You're probably getting more oxygen into your wort during the last five degrees of chilling than you are during your whirlpool.

Only a small thread, but it looks pretty positive: http://aussiehomebrewer.com/topic/89716-mangrove-jacks-m54/ I'm fermenting with it now for the first time. I pitched at 17C, set the fridge to 18C and the fermentation activity took the liquid temperature as high as 20C which is the maximum...

Actually, I take that back. My impressions are that a young M29 tastes like a young Belle Saison, but that they have mellowed quite differently. Belle seems to give me pears, pepper and lemon, whereas M29 has mild banana and clove.

Probably a silly idea, but if you don't ask, you don't learn. So........... If the yeast consumes all available oxygen within a couple of hours, what would happen if you you used an aquarium pump but put it on a timer switch for three hours? In other words, could you use an imperfect source of...

Meanwhile in Perth, tomorrow's forecast is 20 degrees max with heavy rain. It's the second time in a fortnight that a failed cyclone has tracked down the coast and sent the weather haywire. I blame Trump.

From my first experience with M29 French Saison, I doubt I could pick it in a side-by-side with Belle Saison. Hungry little bugger. Tasty too.

I've brewed a Vienna/Centennial SMaSH a few times (actually 3% acidulated malt if you want to be picky). 100% Weyermann Vienna makes a really nice APA.

Maybe you could use a suction gun from an auto shop. http://www.supercheapauto.com.au/Product/Toledo-Suction-Gun-500ml-305227/SPO82509 These are essentially a giant syringe with a bit of tubing. I'm thinking that with a disconnect on the end, you could fill it with your fining solution and...

I'll be trying this method in a few weeks and, while it has obviously been used successfully by plenty of you, there's one thing which is bugging me. If the gas posts are already connected, doesn't that mean that by pulling the relief valve of the lower keg, you are releasing pressure from both...

Nice work James. If you hit your numbers on your first try, you've done something which most of us failed to do! Welcome to the forum.

Danstar's "Munich Classic" was released over a year ago, but there's nothing on here about it and very little on other forums. Note that this is not the same strain as their underwhelming "Munich" which is still in production and which is also marketed as a weissbier yeast. I suspect that the...

I think your house needs re-stumping.

Reading the descriptions, it seems some of the old strains have simply been rebadged. British = New World Strong Burton = Liberty Bell UK Dark = Empire The descriptions are exactly the same, yet the titles couldn't be more different. How do British and Burton suddenly leap across the Atlantic...

Wow, they have doubled their range! When did that happen? Although I see that the British and Burton Union strains are no longer listed: https://cdn.shopify.com/s/files/1/0195/8620/files/72539_V1_MJ_CS_Yeast_Bk_lores.pdf?15349190601803791344 UK Dark appears on their yeasts' homepage, but is no...

How close is the taste of the hop-shotted beer to one which has been dry hopped with the same variety? The positive responses on here certainly indicate that the flavours work well in beer, but are there any differences (good or bad) when compared to traditional dry hopping?

As predicted, I answered my own questions along the way: Another observation: The heat sink was barely warm whilst running a 2400W urn. Time to brew! Unfortunately, my fermenting fridge is full of Christmas leftovers :angry2: . A room temperature saison might be on the cards!

I have used the Christmas period to assemble my unit and modify my urn. I'm all set for sea trials today, minus grain. I have a couple of questions, which I will probably answer along the way, but will ask anyway. I have a top-down system similar to a grainfather and I typically run the pump...

Has anyone in Perth had any luck finding the male Neutrik connectors? Jaycar doesn't have them on their website and Altronics are out of stock until late December.

Thanks for that. I love just a hint of smoke in dark beers, so it will probably find its way into porter.

Did you hot or cold smoke the malt and which wood did you use? Oh, and how much smoked malt did you use? I have made a beautiful smoked porter with 20% rauchmalt, but I'd like to try smoking my own, possibly with an Australian wood like redgum.