Search results

as per masters brewery In any brewing system, BIAB, gas, electric - whatever - if you are adding heat to a mash, you NEED to stir CONSTANTLY while ever you have the heat turned on. Otherwise the mash will heat unevenly and you will have no idea how hot it is, either on average or in the...

We probably will one of these days - not interested in doing a half arsed iphone to youtube type scenario, plenty of that sort of rubbish out there already. If and when we do it, we'll get in someone who knows what they're doing from a production point of view and do it right. The stars will...

Before you give anyone any cash - come down to the smoke for a day here and there and attend a couple of the free demos at Grain & Grape on a Saturday morning (website for details) - you'll get a lot of your questions answered for nothing, and if you do decide you want to go to a paid course...

It doesn't work that way - the pH of the actual water has a minimal impact on the pH of the mash. Its the dissolved salts in the water which interact with minerals and enzymes in the mash, which is what determines final mash pH. Rainwater will have very low total dissolved solids and basically...

Salty already is it? Op didn't mention sodium or chloride levels.... all the more reason to start with a water with much less dissolved solids. stuff 50/50 if its that bad. Just use rain or RO and start from scratch. Poor bastards - I agree with Nick JD, I'm extremely glad I only have to deal...

I suspect that the pH is less of an issue than is the water profile - first thing I'd do is get some rain water or RO water and cut your water say 50/50 with that. Bit of cal chloride to give you some calcium and then a few percent acid malt and you'll have not only the right pH, but a much...

The thing with small batches is you can knock em out in your kitchen, and the size is actually manageble with kitchen equipment and no unweildy compromises. It might seem a lot of work to make 5 or 10L of beer... but really, how much work is brewing a batch? Its mostly waiting around, and if...

A most useful book for anyone wanting to start up on brewing texts of a pro rather than home nature.

All you do is: 1 - Put your recipe into your brew software as you normally do, write down the number of IBUs. 2 - Go to every hop addition entry and increase the time in the boil by 10-20 mins. The ibu figure will naturally go up. 3 - Now go to the entry for your main bittering addition, your...

Exactly the opposite of this as a matter of fact. For the OP - Its not rocket science or as complicated as all the talk and opinions would make it seem - extra time allows gravity to pull the yeast down for longer.... that is all. The cold is less about yeast settling than other things. It...

thats why they have pasteurisers, sterile filters, sterile fillers and guys who's job it is to go around sampling and testing for microbiological contamination. The "all homebrew is infected" thing is just a parable to make you be careful and remind you that you aren't "sterilising" diddly...

leave it till NEXT weekend - then you'll notice a difference.

I buy my soda stream bottles from kmart - they are now the 100L ones and didn't work with my soda stream adapter that worked with the old 40 and 60L cylinders. The old adapters "fit" - but the little prong that pushes the gas release valve is too short. 30 seconds of thinking about it and some...

not necessarily good Oxygen might (i say might because I'm speculating on the caustious side, i dont actually "know") react with the rubber in your orings and seals, and also might react with any lubricant you have to make said seals etc work better. By react, I mean spontaneously combust! Be...

I was thinking that too - but really, in whiskey distillation, most (certainly not all i understand) of the flavour of the "beer" is left behind and you keep the relatively neutral spirit which then gets the large part of its flavour from cask conditioning. The freeze concentration process...

Carageenan is a perfectly servicable gelling agent - put enough in your beer and you get beer jelly. Its a very common food additive used to thicken and give mouthfeel and is what they often use to make low/no fat things feel like they have oils and fats in them. No fat salad dressing being a...

This (closed system pressurised transfernthrough filter) works fine - it will go smoother if you also put thenpressure on the whole system up 5 or so Psi above where the beer had been carbonating and get it all (including the filter housing and filter) as cold as you can. Beer down to 0 or 1...

it will settle - to the top. Crop your yeast into a nice santised jar, whack it in the fridge and come back an hour or two later. There will be yeast and there will be beer. Look at the yeast bit. If you got a nice crop of good creamy krausen, there will be more yeast than beer and it will be...

being clean is 99% of being sanitary - in all likelihood you'll get away with it no problems. As an accident, take it how it turns out. Most likely it'll be fine. On the other hand, dont take it as instruction if you do get away with it - me personally, i dont think I'd much care to try...

4:00am and I've been home for just under an hour after a 12hr shift.... two and a half schooners of Funk my Bunghole have disappeared. Hammered is is starting to loom large in the rear view mirror......