Search results

Been brewing heaps of these recently. I've been going for more of a "India Dark Ale", with high end OG (1060) and IBUs (60-80). Been playing with the obvious; pale +munich +crystal +choc +black +/-a few oats. Lots of whole hops, Columbus are super, Simcoe, Amarillo (wasn't that thrilled)...

I'm getting my rhizomes now for the 2007 crop, and was thinking about using a single tall pole per hop plant (see this manual, pp.21). Has anyone tried this, it sounds good but I was looking for some feedback. I was looking at using about 16ft poles, with 4 of those feet in the ground...

There's plenty out there, you've just got to know where to look. The banner on this site is a good place to start. If your in WA, I think Roy at TWOC is your best bet, but I'm sure some of the other guys on here can help you out.

I'm cool with that. Whack some Vegemite in while your at it :D . I'll send you back some maple syrup and smoked salmon, maybe even a Shakespeare or two. Seriously though, I've built up a nice stockpile of spent yeast in the fridge and am currently planning my little Vegemite refinery. I'll...

I'm not sure if its changed since they first started brewing Barking Duck, but I think the second culture was something a little more "interesting" than 1056. They might have changed it to make production/fermentation more consistent, which I think was a problem initially. If you can culture...

That Shakespeare is delicious! I had a poor attempt at a clone a couple of months back, I'll check my recipe tonight but I think I used: - too much roast barley - no Cascade Both big problems when cloning this beer. So I ended up with a big, tasty oatmeal stout, but no Shakespeare. I used...

My brother was lucky enough to get a gig at the awards night with his jazz group, I think they're playing later in the evening. Needless to say, I was very impressed/jealous when he told me.

I'm pretty sure bleach is basically chlorine. So bleach probably won't remove the chlorine. A rinse with hot water should get rid of the chlorine, the smell might hang around, but I wouldn't worry about it too much. My guess is your using the sanitiser at to strong a concentration, maybe? So...

Emmerson's? Sadly not. I think Thirsty means Emerald Hill. Emerald Hill are in South Melbourne, not to far from Bells. I think they are open on Friday nights, check the website. And out north a little, in Thornbury, Three Ravens, though it's a ******* to get to without a pushi at least...

I remember at What's Brewing's first Fed Square showcase (mid 2006), one of their beers (pale or amber) had so much diacetyl that people were requesting the "butterscotch beer" (and loving it :o ). I was hoping it (diacetyl) was because they had just started brewing, but if it's still showing...

I've found that sometimes corrosion inside the post can be responsible for leaking posts, it tends to occur near the top where the post and poppet seal. If you have a problem seal, have a look for this, it could be the cause. Also, I quite like using a little beer safe lube to ensure I get a...

Good to see them on the banner. I've always liked those guys. :D

I knew someone was going to say that. I should have specified Vic micros. Got to sample an IPA from Feral at Beertopia 06, don't think it was the IIPA though. It was mighty tasty, that's for sure. sam

Good to see they've made a DIPA. I strongly encourage everyone to get down to the brewery and drink lots and lots, so they decide to keep brewing it. That way, I might get to taste it when I'm back in Melbs. Hopefully the snowball effect keeps on rollin', Jamesion, now Mountain Goat. Who's...

I got a sleepy time tea blend, which is chamomile, catnip and hops. I don't know what hop variety or anything, but its a pretty nice tea. Don't know if I'd drink it in the morning though, you might nod off. But the hops aren't that apparent with the other ingredients in there. sam

Good, that's what I wanted to hear. I like not having any issues. Cheers, sam

Does anyone know how long it takes a corny keg to settle after being transported? The keg will be carbonated and cold and full. I was wondering how long I'll have to wait before serving is normal. Clarity isn't an issue here. Any ideas? Cheers, sam

I'm pretty sure they take a Tooheys/Coopers type coupler, which is a European Sanke. Different to a CUB Sanke. I think. Best give them a call if you wanna be sure. sam

I don't think the ones at G&G are new. If they are the ones I think they are, they came from a small Victorian micro, who got them imported secondhand from Germany. sam

I've read that little booklet that was put out by Whitelabs a while ago, by Chris White, on yeast culturing. He recommended using a small alcohol lamp in the area your working to prevent airbourne contamination. Sounds like a good, cheap alternative. But I've never done any culturing, or used...