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Thats a damn shame... that beer is bloody delicious when you get a good one.

I recently did a pale ale using primarily Amarillo late and dry. Got heaps of grapefruit from it, way too much from my liking.

Yes, I didn't look into it in detail, but my understanding of it is the energy required to convert a volume of water into steam (boil-off volume) + energy req'd to raise entire starting volume of wort to boiling / energy consumed (heat of combustion of 8.5kg LPG (butane?))

I use an immersion chiller, tap water gets me to 30deg in a reasonable time frame at the moment. After that I have a spare 25L FV full of water/ice which I then run through the chiller and I hit pitching temp. You could do the same if you plumb the chiller back into the kettle with tap water...

Electric is cheaper to run, and always available, plus its pretty much silent compared with noisy gas burners. You can use a simple temp controller to maintain mash temps too. Only downside is slower ramp rates if you're on the limit of your wiring circuit. You don't need a raging rapid boil to...

Just re-read your last post, sounds like my theory is a bust... no idea, apart from the possibilty of that bit of metal not being stainless....

If it's stainless, once you clean the rust off the surface, the protective chromium oxide layer should reform and be good as new. So, you just had a small pool of caustic/perc sitting inside the keg lid? With it open to the enviroment? Is it possible that something fell in died?

Surely the point of aging it in a bourbon barrel to get the oaked bourbon flavour. If you go and add rum on top of that, isn't it going to muddle the flavours? I have no experience in this so I'm merely speculating.

I'm with Bribie here... I just did a rice lager with 20% rice, I used home brand long grain rice cooked using the absorption method. I didn't wash it, mill it or use rice hulls. I got 88% efficiency, and the FG sample last night tasted awesome.

A few people have mentioned that they're holding out on purchasing a gas o2 set up, to potentially purchase this instead, but at the moment it seems like you are still at the prototype stage of product development, and reaching commercial production may be a fair way off? When do you anticipate...

Looks pretty good to me, but use dextrose instead of sucrose. Sucrose is glucose and fructose in one molecule that the yeast has to generate the right enzymes for to split into its constituents before it can ferment it. This process also produces undesirable flavours as I understand it...

You can look forward to deliciousness.... 1968 is a ripper!

Another S&W (ish) beer: 1.5kg Pale Ale Malt 1kg Vienna 2kg Wheat 5g Magnum @60 25g Galaxy @5 25g Galaxy @0 50g Galaxy dry hop for 4 days 1.048 OG @ 75% brewhouse eff 18 IBU Mashed at 64 for probably 3 hours by the time the kids are asleep. Fresh jar of WY1272 from my last pale ale ready to...

They don't.... been meaning to get one. It hasn't made it to the reg yet but have definitely had beer in the gas lines when relieving pressure.

Other way round my friend, I have the exact same reg, bottle pressure on the right, outlet pressure on the left.. adjusting th knob should adjust the left hand gauge.

Dunno if you have tried already, but check gumtree... you can usually get one on there for less than $50, even free! Most I've paid for a brewing fridge is $20.

Nice work Robin, looks like you're winning!

I don't run HERMS so I'm not an expert, but everything I've read about it suggests that having a large herms vessel (i.e. 40l urn) is not good for stable mash temps as you always end up overshooting your set point due to the large thermal mass controlling the coil temp. If you're going to the...

You can get fridges cheaper than $50, most I have paid for one is $20, the rest were free! A temp controller can be built for $30 or bought for $50. It will make the biggest difference to your beer for minimal cost, and you won't have to **** around swapping out ice blocks etc. The cost of...

I agree with 'them'. In france they have entire butchers dedicated to horse meat La Boucherie 'Chevaline'. Pretty similar to beef.