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That's one impressive nugget but where's the heating circuit? I'd ask them to swap that switch out for another plug for heating.

Probe right up against the fermenter about half way up the liquid level. Insulator (polystyrene, bubble wrap, cardboard) placed on outside of probe and an ocky strap holding it all in place. Works a treat! I also tried having the probe in a smaller vessel of liquid but found it wasn't...

Tony - how long did you hold at 50C? Because of the low efficiency I would assume that it was the short rest time rather than the ramp through lower mash temps that is causing it to finish dry.

Ambient temps for the final few points is fine. In fact a common commercial practice is to only hold at lager temps for 3-4 days then slowly rise to ale temps to finish. It means fermentation happens a lot quicker and the vessels are ready to turn around another beer and make more money. I...

My last wit I used 15 grams of corriander seed. I crushed whole seeds just prior to adding them. I used the zest of 2 large navel oranges, previosly I used 6 and the orange zest overwhelmed the beer...took ages for the flavour to settle out. I also threw in some chamomile tea and a single...

Plenty of good info about yeast slants on this site and others. Following is the list I saved when I researched the topic...thanks Wolfy. http://www.aussiehomebrewer.com/forum/inde...107&hl=agar http://www.aussiehomebrewer.com/forum/inde...430&hl=agar...

My understanding is that a long protien rest around 50C will suffice, some do a cereal mash but it sounds too much like work. I would suggest that a short boil wouldn't be a great idea because of DMS.

I used supermarket quick oats in my last 2 wits and it worked great. I tried boiling/gelatinizing some oats for a recent pale ale - I got better efficiency out of the oats but the goo gummed up my mash so I won't be boiling them again. As for corriander I wouldn't be scared of it. As long as...

Here's my latest wit recipe version. It's not a white rabbit clone but I did borrow their idea of priming with honey though it doesn't really stand out. Jeu d'esprit II - Spiced Belgian Wit 24 litres 3.25 kg Wheat Malt 2kg Pilsner Malt 500g Rolled Oats (Supermarket Quick Oats) not cooked...

:icon_offtopic: I also don't have a kegging setup yet so I'd go #4. I bottle straight from primary, leave at ambient for 2 weeks then crash to -1C for 3 days to get all the haze up. I then leave the bottles at 4C for as long as I can...yeast character starts to dissipate after 10 days but the...

The transfer to secondary is opening yourself up to possible infection and aeration, it is unecessary. When I dry hop I just throw pellets straight into the fermenter and put the lild/cling-wrap back on - spraying iodophore around a fair bit as I go. I usually leave the dry hops on for 3-4...

******** Greg, you may be lazy, and perhaps your palette can't detect an infection when you slam it before it has time to over carbonate - but don't just pull things out of your arse like that. Greg's post is probably the worst advice I have ever read on this forum. Sanitation is a...

Bummer! I sent a single entry, the last bottle of a batch of my house lager that I was very happy with. Just looked at my scoresheets and all the judges indicate an infected bottle. Damn shame, but at least I didn't drink it :icon_cheers:

From memory these two beers are partigyle brews. ESB first runnings then the London Pride.

OK...so you're controlling temps exclusively through heating. Setting your fridge thermostat/temp controller to the low fermentation temp then hooking up another controller to a heating belt around your high fermentation temp vessel. I can see how this could work now. Thanks for elaborating...

Please elaborate. What are your two control circuits doing? One controlling the fridge to keep your pilsner at 9C and the other..? Maybe controlling a heat belt attached to the ale? I use a shielded lamp inside my fermantation fridge during winter, guess I'd need to get a belt or some heater...

Camperdown cellars on Parramatta Rd. Quite a good selection of a variety of imported styles - no affiliation, though I've spend so much there on single smallies you'd think I had shares :P Edit: Bottled of course, not on tap

I helped out on a brew day at a commercial brewery last week and 2% caustic is what they use, followed by a hot (80C) water rinse and they're good to go, no other sanitizer necessary.

Oh...I assumed it was a post boil gravity of 1.040 If it's preboil then I'm getting more like 85% on my software. Grain bill is here... http://tinyurl.com/6klb9v6

Assuming 4.25kg Pale Malt and 200g Crystal, 21 litres into fermenter you've got 60% efficiency. Depending on yeast choice and attenuation you should expect around 4% abv...maybe a touch more if you're priming. If you get yourself some brewing software you'll be able to work out efficiency...