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Coopers Maltsters (malt manufacturers) won the International Maltsters 'Best’ award in its first year of production, I think this was shared by a Swiss Maltster from memory. This level of quality recognition is amazeballs! Based on my experience I would use coopers malt over any other given the...

Looks like they have found the Original 'Booza', booza being Egyptian bread used for making beer.....

Hello LRAT, I have carefully read your post and watched the video and I think you are confusing two processes here. You mention the word 'Maillard' reaction and Candy sugar with regard to inverted sugar? These are two seperate processes which produce two VERY different sugars for brewing...

3 different taps, all springs removed, I agree they pour much better beers; BUT if you knock a tap by mistake or a drunk reveller fails to shut the tap off properly omg the living rooms covered in BEER…..

Klosey you will need a bit more than a cup per 19L, say about 2kg. One i’m brewing this year, interestingly the recipe says long mash at 65c no mash out….. WA honey has a big taste I’m expecting big things!

My comments were initially regarding what Skillz wanted to achieve in his question of reducing his overly sweet beer. By having a low temperature mash (64 to 69) with no mash-out you get a very fermentable wort. I still sparge but only at Top Heat, you get a slightly lower Og and a nice and...

He went from 1054 to 1013 hence why I suggested getting it a little lower, not hard to do with a good process Lots of articles / recipes I have read recently suggest this top heat, I do it with all my 'bitter styles' it seems to preserve a certain taste I thought his efficiency was a bit low...

Which we do... I was referring to his recipe

G’day Skillz, my 2c fwiw, your fg is quite good your hops are not what I use much. Sweetness is subjective :-} I like my beer dry and bitter, the malt bill looks ok. Working with what you’ve got - I would consider not having a mash-out and keep the 'top heat' to 67C Getting the fg down to 1005...

The scum that forms as you ramp up to the boil yes, anything after that gets stirred into the boil; that is all taste and body and goodness.......

90min mash and 90min boil is my minimum standard now 'you can taste the difference'.

Hi Grmblz, if your lucky thats where you get it, as stated before it’s a very serious condition that can strike any joint in your body (I know) Understanding correct medical intervention that works for 'YOU' is critical if you get severe attacks, I dont think our modern life style helps and...

Wait till you get gout in your hip or your spine!! then you'll start to learn how to manage it properly.....

Sacrilege + i think you should have some Sazz. ps Good post btw

They seriously think he was sent by god!? these fundamentalists are a bunch of nutters...

I use tea towels, couldn't brew and ferment without them, all the same brand from Coles washed and folded for the 'brewery' the wife thinks i'm mad...... Cheers

Yes yes and yes (imho) 10052-psi-020pg-3-stage-reverse-osmosis-system-with-gauge-low-waste-1.html Pay a bit more for a unit with a Dow-Filmtech membrane, ps check your water pressure

Have read of this https://aussiehomebrewer.com/threads/ro-water-filter-recommendation.101280/ Heaps more threads on this subject... Cheers

I love Coopers Sparkling Ale, strong, simple, crisp, a great beer. What Mark says about the choice of Maris Otter + I think it would be a bit too cloying for this beer. I would invert the sugar prior to adding and use a Coopers Grain, as Mark says Schooner would be a good choice + I dont think...

Once bottled they go into cardboard boxes to mitigate that likely hood and are kept at 18c ; never had a single failure or under carbonated beer, I carefully nip the lids up tight to ensure a good seal, they dont need returning just chucked in the recycling - Cheers Guys...