Search results

Getting air into the wort before pitching yeast is actually a good thing. The yeast needs the oxygen at the first stage (reproduction) before it goes on to making ABV goodness. Aeration at the end of fermentation during kegging or bottling is the time that air=bad. S-04 and S-05 are both fine...

I'm lucky enough to have a colour laser printer, so design new labels for every batch. I haven't gone so far as making a brewery or house label to update for each batch. I just get the sticky address labels from the $2 shop. They are, well, address labels. I use GIMP (Photoshop equivalent)...

I didn't know you were heading in the satay direction... If anything, peanut butter overload in satay is an Aussie / Western thing. To get it tasting more 'authentic' (for what it's worth), you could consider tamarind paste (sourness) with the sambal oelek and some belachan... have you...

One eats pork floss just like any other snack. It's not bad, but slightly messier to eat than jerky. Sorry to be so slow to post back on trying Merc's recipe... I tried the pork recipe and it's a bit dull. My first couple of outings was with pickled pork, both bone in and deboned. About $3.99...

I used to be very regularly in SG on biz a few years back but never found anything that would be a match for say The Lord or even James Squires Brewhouse. High temperatures and outwardly conservative Singaporean culture just don't make it so viable. If you're looking for bars that have a cold...

Deuchars for $10? Where? It was $12 around here and now it's all gone (sobbing...) :) The 500 ml bottles are a ripper for we who still bottle. It's not a bad drop, certainly not IPA in the character of the Squire impression of one, but for the price it's just right. Cheers - Fermented.

Sorry to be a downer guys... but I've been raided. By bl**dy possums. My habanero crop is lost (worst of all the Hainan Yellow, as are my cayenne and my odd-ball pili-pilis - save for the uppermost branches. And this, on the first floor of an apartment block in Chinawood (oops, I means...

+1 on boiling the grain as the probable cause. Cheers - Fermented.

lol - well that will teach me to to post without my glasses on and before the first cup of coffee. :D Thank you!!! Cheers - Fermented.

Thanks for all the information and help fellas! Special thanks Bribie - it will be good to see you and your creation! T3 it is for me then. Cheers - Fermented.

Sorry to hear that shopping didn't go to plan. Yes, you can pitch straight on the yeast cake. There are quite a few threads around about that. However, a cup of the slurry is enough. If you save a cup of the slurry at bottling / racking / kegging time, give it some mildly warm water (28C-ish...

Thanks Merc - missed that one! It's next up in that case. Cheers - Fermented.

How much did you use and what would you describe the flavour and colour effect to be? Cheers - Fermented.

If you wet the o-ring before you screw the lid down (usually gets wet during cleaning anyway), when you screw the lid down you can see it make good contact with the lid and therefore presumably the lip of the fermented. It should give a pretty reasonable, for brewing purposes anyway, seal. For...

'Morning! I recently made a Porter that I wanted to try to push towards a good, deep black colour but seem to have failed. The specialty grains I used were choc (200 g), roast barley (200g) and dark crystal (1000 g) steeped at 70c for 25 mins then strined into the boil. In Beer Smith, it...

Pitching high generally isn't a problem for kits. The yeast is quite tolerant. Don't get too stressed out by the instruction list with the kit. They make it sound as if it's life or death to pitch and seal the fermenter for fear of infection. It not nearly as serious as the bold print makes it...

Looks to be OK. Dex and malto are far from ideal, but you're miles from an LHBS so what you have is what will do. :) Yes, BS calls dex Corn Syrup. I've edited mine to the local vernacular. Seppos! :D If you can increase the grain, then that would make up for the loss of body from the dex but...

Sounds like you have Drosophila spp. or similar. :) Welcome to the north shore and fruit flies, if the cockroaches haven't already come. :D Cheers - Fermented.

Love to hear about your result on this one... have been thinking of fooling around with something gingery (hope Fred doesn't mind!). :) Cheers - Fermented.

+1 for the Muntons Gold. It's reputed to hold up well in warmer brews and did exactly that when I tried it. Kinda like S-04 but nicer in a more 'Pommy' way. Hard to explain... give it a shot... am sure you won't be disappointed. Cheers - Fermented.