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After brining - leave on a rack overenight, uncovered in the fridge. Develops a sticky outer covering on the meat that the smoke sticks to (this is for meat.... dunno about fish but i think its the same??)

mostly i watch for cloudy - i was measuring for pH regularly, but tbh i dont much bother anymore as it never went out of spec without the sanitiser going cloudy. I splash and spray it around with gay abandon though... so i get through it before its an issue. Melb tap water.... not much in it so...

wort in a big arsed (i mean really big) kettle at about 1.060 - is boiling at about 102-103 so if your measuring 1.040 wort in a homebrew kettle at 106 - your thermometer is out no doubt about it. Calibrate at several diffent temps Vigorously boiling water (at around sea level) - 100 2/3rds...

You might not be able to use "caustic" on aluminium - but i only know of a handful of homebrewers who use caustic anyway - you can certainly use the much more common Alkaline cleaners though Unscented Nappisan style powder Percarbonate ("pure" nappisan stuff) PBW All work fine (in increasing...

yes - assuming that we are talking about volatile (dms) stripping at any rate AND that the boil is an acceptable one in the first place. Its more complicated than that of course, or if you like, wait 5 minutes and someone will chime in with how they've only ever boiled for 23.6minutes because...

People seem to be using a lot of water - i deliberately limit my whole no-chill cleaning regime to 5L One of the reasons to No-chill in the first place, is to save water. *Empty cube - 2 or 3 rinses with 0.75 - 1L of hot tap water. *0.75 - 1L of hot tap water + 1 desert spoon of PBW (or 1L of...

No - as long as you are boiling at an "acceptable" vigour, boiling harder will not particularly help with driving off volatiles. Look at all the commercial systems for reducing boil length and thus the amount of energy required to do it.... they are ALL about increasing volatile stripping, and...

Actually, the Aroxa style flavour standards last quite well. They are a powder in a capsule and not nearly as delicate as the liquid flavours. Aroxa also do a nice little home/craft brewer pack that for about $100 will put more than half a dozen people through 10 different flavours (taints and...

Fish is generally quite lightly smoked and quite lightly cooked - Maybe using a device thats meant to give a hunk of trout a little heat and a layer of smoke, in a effort to cook sausages, is pushing it beyond its design limitations? Salmon in the fish smoker, sausages in the webber = more...

I just want to know why everyone thinks that if a beer starts to taste like an australian macro lager - it might be something to do with POR? A large proportion, (almost certainly the majority) of them are bittered with pre-isomerised extract, which has had all the hop flavour and aroma...

your emphasis Fents, not mine. :P

a funnel connect your coupler to the keg - shove a funnel into the opening of the liquid side, pour in rinse water or detergent. Turn keg upside down to drain liquid out of gas side. exactly the same thing you'd be doing with the hole in the top if you took the spear out - the coupler opens up...

They use hot caustic and steam. No reason at all a homebrewer couldn't use a hot detergent like pbw or percarbonate and sanitiser as a perfectly adequate replacement. A keg line has to be time efficient, a homebrewer doesn't - perhaps slightly lower temps, sanitiser instead of steam (you could...

FB - just looking at your picture. It might help to flip one of either your WP inlet or outlet around to face the other way. I might be bleary eyed from having just woken up (night shift) - but it looks like the way its currently set up, while your outlet is pushing the wort in one direction...

Why do you need to remove anything at all? Put a coupler on it - rinse, add detergent, drain, sanitise, purge etc etc through the coupler - then fill it up through the coupler too. Thats what the people at the brewery who used to own it did.

I've been known to make the odd kolsch or two P rest - if you'd like, but short and at 55 - not needed though, so in the interests of KISS, I'd skip it unless you can articulate a reason that you need to include it. Balance of mash - single infusion at about 65 will get you there. 60mins would...

as an introductory pot - go with the 19L big W pot for under $20 Dont drill it or fit a valve or anything, then you can use it for smaller batches to try your hand for a while & if you decide you dont like brewing, you have a handy big arsed pasta pot that was cheap - if you do like brewing...

i'd stick with having the outlet .25-.33 of the way up from the bottomof the pot to the expected top of the liquid. Thats going to give you your best "spin" and with all that **** sticking into your kettle, you're going to need as good a spin as you can get. As for angle.... kunze etc are...

photos people, post photos

a nugget from bamforth - from Brewers Guardian, linked to in previous threads on ahb. ssm is converted to dms at higher temperatures, DMS is diven off during the boil as a result of evaporation. Long mashing times and specifically decoctions, can manage to convert significant SSM to DMS, but...