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1. Jye 2. Doogiechap Woohoo !! 3. Batz- Pender Creek Ale (from the xmas swap) 4. Josh 5. pokolbinguy 6. Jase71 7. devo 8. Brendo 9. Cracka 10. Thommo 11. Browndog 12. Homebrewer79 13. shellnaf 14. schooey 15. Punter 16. Barramundi 17. DrSmurto 18. Bradsbrew 19. Randyrob 20. Fatgodzilla 21...

A bit off topic to Batz's question, but does anyone know where to get the ferrules you can use if your turn your own handles? Doc had a nice pic in a previous thread Cheers Pedro

From "The Advertiser" BREWER Lion Nathan has made a $7.7 billion bid for Coca Cola Amatil to create Australia's largest beer and soft drinks company. Linky Here In Adelaide the Lion brewery and Coca Cola are only 500 metres apart, they could just put a pipe between the two plants and make...

Hi The process is called krausening. Some good info here I did this many years in my homebrew phase and I was pleased with the results. It was a bit of effort to get the carbonation right, but not too hard. Cheers Pedro

Slightly :icon_offtopic: - the Champion Small Brewery in the Australian International Beer Awards cannot be a contract brewed set of beers, it must be produced by the brewery Cheers Pedro

Hi Kevo The Kings Head on King William St has 4 micro beers on tap and also in bottles - including Gulf Brewery, of course. Cheers Pedro

HI folks Was the pH of 4.5 immediate after mash in or after a time interval as it is a bit low and may cause hassles if the pH of 4.5 is correct? Also, did you cool it an measure it or did you measure at mash temperature. The current water report is here Get a copy of John Palmers residual...

hear hear PS I am on the same flight as Aaron

Hey MonekyMagic Welcome to the world of brewing The kit probably says you need to keep the beer above 23, keep it around 20 and it will be a much better beer and remember 20 litres doesn't change temperature quickly. There are lots of tips on the site for improving your beers, so check out the...

Hi Crunched You can freeze yeast but you need to mix them with glycerine. I haven't ever done it, but have read up on the process a couple of years ago, so try a web search for yeast, freezing, glycerine. Cheers Pedro

Kai, you definitely owe me as I definitely remember this one. I took one sniff and said "baby shxt". We even got the 2nd bottle opened and a sample of it brought out. Pedro PS Congrats to the winners. If anyone wants clarification on my comments on the beers I judged, please PM me.

What was Grumpy's homebrew shop has moved out by itself and run by Brad (bradmcm) and Phil (voosher). You can get to them from their website of via PM on AHB Cheers Pedro

Hi Tony It definitely flocs like lead, sometimes before it has finished fermenting as well. I have had to rouse it a few times when we used to use it in the brewery. Cleaning it out of the fermenter is fun as well, it really is hard to get back into a solution to get it out. Cheers Pedro

Hi A bar in Adelaide for sale. I went and looked at it when it was offered before and although we liked it, we couldn't get it into our house without pulling it apart. :angry: Linko Cheers Pedro

"fermenter fridge" Someone had to say it and I kept the font as small as I could - is that what you meant? :P Pedro

Adelaide water is fine for brewing, not as nice as some other states water, but still fine. We use tap water in the brewery and we add some phosphoric acid to adjust the pH and gypsum to up the calcium level. The mash and sparge water is heated overnight, so chlorine is driven off. Cheers Pedro

OK, this is a hairy subject You are trying to emulate the beer style and while the water is a significant part, it isnt the only part. You need to get the water close, but not exact The calcium level change from 20 to 50 isn't going to change the flavour profile of the beer, but it can to...

starkesbier It is just one of those things that has been determined by lots of scientific research. I have some books that describe why in more detail than you ever want to know, but for a quick summary, Jye's reply is spot on . Cheers Pedro

Julez You need at least 50ppm of Ca for yeast health, A bit of CaSO4 (gypsum) will bring that up to the right level. While it will increase your overall alkalinity, the beer will be fine. pH for the mash should be around 5.2 to 5.4, so don't panic as long as it close. You haven't mentioned...

It certainly won't have helped. The CaSO4 is needed to get the calcium up to the right level for healthy yeast, so between that and the high Cl, it probably wouldn't be good. Did you have relatively high FG with these batches? Cheers Pedro