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since upscaling my brewery i am now using a 53 liter igloo esky"mash tun", instead of 28 liter one. i am wanting to put one of the large dial thermometer into it so i can keep an eye on my mash temp. how do you guys go about fitting one of these into the plastic, i know you can buy a plastic...

well i.m finished. got two cubes filled . so the problems i encountered along the way. first thing was my mash temp should have been 66 deg , it ended up @64 deg,after 1 hour it was 63 deg, what will this do to my finished product. one of the problems here was the wind was blowing really...

hasnt rained in adelaide for a month. so today trying my upgraded brewery to do double batches its pissing down. looks like theres only thunder storms up this way, 80 ks from adelaide, looks like adelaide is fine, bugger, picked the wrong day this time. gutters are overflowing,temp is too cool...

raining here at the moment,"unusual for adelaide lately" waiting for it to clear so i can get started on my first double blonde, dont know how it will go but i guess in the end it will be 45 liters of something. fergi

thanks guys, i will go with the 30 liter mash then split the other 30 odd liters into a double batch sparge. cheers fergi

doing my first double batch of blonde tomorrow morning, have been doing singles so now i have rejigged the brewery to do doubles i am going to use 60 odd liters of water for n mash and double batch sparge. is it okay to use 30 liters into my mash tun for my mash. then break the remaining water...

ok thanks for that adam, sounds like my figures are around the mark, just a bit of fine tuning after the first proper brew. cheers fergi

well you cant make beer without drinking some, havent used beersmith it seems too complicated, i cant get my kettle size to 70 liters, keeps coming up with 70 liter biab, cant seem to change that. i usually do my mash with 3 evenly divided amounts of water, for my 23 liter version i do...

i have just finished a dry run"wet" on my new double batch setup. 70 liter beerbelly kettle 53 liter igloo mash tun 40 liter HLT. NOW ASSUMING ALL MY PREVIOUS "OOPS CAPS" volumes will change i ran through a dry run with water. i need 42 liters into my fermenter so i started with 75 deg water...

if you want to make a great tasting red ale look in the recipe data base for screwtops red ale, this is a really easy brew to make and it is now my house beer, everyone that tries it loves it. screwy uses a couple of different yeasts in his versions but i use us05, it comes up as a great red...

Just wondering ,it sounds like you put your grain in first, then add water to your mash tun, i do it the opposite way, water into mash tun then slowly add and stir the grain in. anyone have a preference on the way you mash. fergi

bugger i just typed a long answer here manticle and i lost it, anyway thanks for the input, you are correct i will have to do some trials on my new equipment. thanks fergi

i have been doing single AG batches since starting AG, in the next week or two i am going to do my first double batch with my new setup. while i have my single batches down pat what will i have to adjust to do doubles. my main concern would be heating my strike water to get to my 66 deg mash...

do any of the south aussie retailers stock those little brown pumps, i am interested in buying a couple of them. fergi

i have been thinking that the pvc mash manifold i use has a feature that may or may not be useful, it is a standard pvc waterpipe about 35 cm long, 15 cm wide, it has the usual slots cut into it about every 5 ml. nothing unusual about that design but when i mash i pull a piece of HAM CLOTH...

i wouldnt toss it, no way, i have had a few brews that i thought were infected,they tasted fine after a week in a keg then for some reason after a few more days tasted crap. i posted on here asking the same questions ,i think its infected, some said toss it ,others said leave it for a week or...

no i am not touching it, sitting here drinking my blonde while a nice rolling boil takes place in the kettle, this is a nice thirst quencher, no need to touch it, just found some POR in my freezer so thought might try some at the end of the boil but i will leave it, "mad moment". fergi

yes i think you are right, i guess i was just standing around waiting for mash and then a silly idea comes into my head. i will leave it , i do like por hops though, "coopers pale ale" fergi

making a blonde with saaz hops 60 mins and saaz @ 15 mins, what will adding 10 grm POR @0 mins do, only reason is i thought i would just experiment a bit, like this brew but interested in doing something just a bit different, POR are the only ones i have in my fridge so cant add anything else...

i am curious to know what others batch sparge temperatures at, i usually heat mt HLT to 75 deg then when i pour into my mash tun i get my 66 degrees that i generally mash at. my first batch sparge run has HLT heated to 78 deg and then poured into my mash tun, stirred, wait 10 mins then into...