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I'd be keen on 2 or 3.

Coopers changed the labels of their Brewmaster Series recently, and as Wee Stu said, replaced Nut Brown Ale with the Irish Stout. However, the IPA is still being made, albeit with a new label, as far as I'm aware. I think I heard something about recipe changes to the kits also, but I am not...

I'd be happy only being able to serve two beers at a time using a double circuit plate, that's probably all I'd fit in a dedicated fridge anyway. And the dimensions of the plate are good, should fit in alright (375mm x 250mm x 55mm, from Andale). Plastic Man, that would be cool if you could...

Hi, I have started kegging, but do not have another fridge, and so was thinking about using a cold plate in my fridge, and running the beer through this. Would it be worth putting the cold plate in a solution other than water to increase chillability? Would this cool the beer effectively...

Yeah, its pretty cool. They grow their own hops and use them in their beers, which is nice. Check out their website: http://www.redhillbrewery.com.au Looking forward to checking it out myself.

That was the old system at grain and grape. Now they have a HERMS. And its not on the brick wall anymore.

No need to boil it or anything, just use it as you would the sugar and chuck it in the fermenter. Just make sure you mix it up properly, sometimes dried extract doesn't dissolve to readily. sam

Hi all, Planning to brew a basic pale ale tomorrow. 5kg Powells Ale 500g Powells Munich SG about 1045 Bitter to 25IBU's with fuggles/hallertau Wyeast 1099 Whitbread Then I came to the realisation that the apricot tree is laden with fruit. I was thinking of adding about 4kgs of fruit (got...

Yeah, I've thought about fermenting coke before. Probably taste pretty wrong, and they yeast may not like the stuff, but I don't know. I can see it ending in pain for all involved, still, it could be fun. Sam

Starting to brew many a pseudo-lager, as my mates seem to love them. I was going to muck around with the grainbill a bit, at the moment just using: JWM Pilsner 85% Flaked Maize 10% JWM Dark Munich 5% Got that from craftbrewers digest I think. Just using Hallertau for bittering and 10min...

Hi, Want to brew two stock beers this summer, a pseudo lager and a wheat, and can't decide which yeast to use. Does anyone know of any major differences between 1007 German Ale and 1010 American wheat? I want it to be a top-cropping strain with low ester formation and good attenuation, which...

If you can be bothered going up to Brads place I left a jug there once, when we had that stout, hopefully the jug is still there. If its there you can have it, unless Brad gave it some other use.

Excellent.

So how much was krausen, and how much was sedimented yeast? I was planning on commensing the second brew before completion of the first, thus the inability to use yeast from the bottom of the fermenter, and just top cropped yeast. Thanks Sam

Thanks for the info, I'll check out those yeasts. 1007 sounds good. But, my real question is whether I could pitch the krausen of the first batch using recultured coopers yeast. Will there be enough cells? Thanks, Sam

Hi, Planning to brew a couple of aussie pale ales next week, and was thinking of brewing about 2/3 days apart, so that I could pitch the yeast into the second brew via top cropping the already fermenting batch. I will be using recultured Coopers yeast, and wondered if this will have enough...

Too slow

Follow the tab at the top of the recipe page to Featured Beer Styles http://oz.craftbrewer.org/Recipes/beerstyl.../AustLager.html sam

Which has more effect on reducing oxidation reactions, the tapered neck reducing surface volume open to air, or the glass having less permability than the plastic to air? If its the neck that does most of the work, I wouldn't mind picking up a few of those plastic water coolers myself, much...

I'll set it up properly and try it again. Should work. Also, do you recirculate with a jug before using the pump to reduce grain entering the pump, or is this not of concern? sam