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Hey Guys, Been wanting to malt my own barley for a while now, have found some info on how to do it recently and am wondering where in Melbourne I could buy un-malted barley. Have done a quick google search and made a few calls but no one was able to help. Any one got any leads ? Cheers...

Awesome ! Hopefully heading to Freo later on this year, doubt it'll be up and running by then bet might be able to get a look see at the construction. Aaron

looks like chill haze to me, warm the beer up and see if the cloudiness goes. Also if it is chill haze then there are a few was to get around it. Adding PVP is probably the easiest, not done it myself, haze doesn't bother me so long as the beer tastes good, but there is a tute on here somewhere...

You should be fine with a 55L for 23L batches, in my experience temperature never drops more than 1.5C. If you are worried about it just wrap it in a blanket or one of those cheapo camping mattresses. A 15L would be ideal for partial especially if you haven't got a big enough boil kettle etc...

http://www.aussiehomebrewer.com/forum/inde...c=52503&hl= See last comment with bmp attached Aaron edit ; dead link

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I'd chill for a few days (can make for clearer beer), add to keg, force carb. look up a method called "the Ross method" for carbonating beer quickly. Aaron

Kind of off topic but if you wanted to turn it into a fridge for keg or for multiple fermentors you could add an insulated plywood box to it to give yourself more room with it. I got a fridge of a similar design and have wanted to give it a go myself but mine fits a keg nicely and will hold a...

I'd just let the keg get to room temp or higher shake the hell out of it and pull GENTLY on the pressure release valve until all the gas is expelled. Don't think the CO2 would hinder the yeast produce it when they eat sugar and the beer would probably be saturated with CO2 come the end of...

Bloke I got it from actually found it in his back garden while digging up an area for grape vines I think. so he had no idea what variety it was. Checked the leaves and compared them to an article about identifying hops, looked like Goldings to me but until I actually get a cone I wont be able...

Thanks for the pic link Boagsy. Mine definitely didn't have big bushy bunches of flowers like that. Think I might just grow the thing again and see how she (or he) goes. Thanks for your input guys. Aaron

Had a quick search/look in the 2010 post couldn't find pics of males, I didt find this pic however and it would be as close as I can remember mine looking like. http://i487.photobucket.com/albums/rr233/ampy9/100_3795.jpg

Not that I could see but to be honest I was looking for cones, didn't do bucket loads of research first time around so I was just expecting cones. Aaron

Hey Guys Bought a hop rhyzome from a member off here a little over a year ago and I think its a male plant. Didn't notice and flowering or cones last season but did some reading and a few articles said that this can be normal first time round. Anyway wondering if there's an easy way of telling...

Cheers for the post mate it's a step to me making my own. One question though. How to get that lovely vanilla flavour, my guess is either artifically (yuk) o rbut addint some vanilla beans to the mash/boil/fermentor. Any ideas ? Aaorn

Oxford Scholar on Swanston St. is a nice place for uni students. Food has also dropped in price recently which is pretty good. They have jugs of draught and boags (if you like that stuff) for around the $12 mark, never bought one so wouldnt know the exact price to be honest. But plenty of...

Hey Guys, long time no see. Was in Perth/Freo not to long ago and came across a pretty bloody good beer in the Sail and Anchor called Brass Monkey. Have searched around for this one but no joy. Wondering if anyone knows a place in Melbourne that has it on tap atm. Don't think they bottle it...

66 and a bit, which, looking back wasn't high enough. But still a nice beer will make it again this weekend but I'll mash at 68 and add 150g of carapils. See what that does to it. Aaron

Made this but wouldn't mind a bit more body, thinking of upping the caramunich up to 500g and mashing at a higher temp tan I did. Good idea or not ? Aaron

Hey Guy's Found this on the net and thought some of you who don't have any brewing software might find it handy. Enjoy Aaron