Search results

Hi GT, the motor Im using was designed to drive a garage door. Its a 3 phase 400V motor, 120Watts, at around 90rpms The motor is controlled by a frequency controller (230V in/ 3 phase 400V out) so I can set the rpms from almost still standing up to very high speed. For mashing the motor is...

Gday mates, there are two reasons for permanent stirring: to homogenize the enzymes, as mentioned above and to homogenize the temperature. A permanent stirring warrants an accurate control over the temp and enzymatic activity. Here some pics of my setup: temp probe and water level...

Howdy Holla, relax....see it from a physical view. Your pdf-file tells about "DO NOT USE OUTDOOR GAS APPLIANCES INDOORS" that means exactly what is written: "DO NOT USE OUTDOOR GAS APPLIANCES INDOORS" means, appliances designed to be used outdoor, shouldnt be used indoor! That has nothing...

Do you mean: "When not enough oxygen is present for complete combustion, incomplete combustion occurs when propane burns and forms water, carbon monoxide, carbon dioxide, and carbon." ? Thats valid for everything you can burn, means, it doesnt matter what material youre going to burn, an...

LPG doesnt produce any CO! LPG burnes to CO2 and water only. \mathrm{C_3H_8 + 5\ O_2 \longrightarrow 3\ CO_2 + 4\ H_2O} So, no fear using LPG even inside the house! Cheers :icon_cheers: ahem.......http://en.wikipedia.org/wiki/Liquefied_petroleum_gas

Nope, if youre going to add wort to a fermenting batch endlessly, the batch would become bigger and bigger and never came to an end. That way youd never get any fermented beer. A continous fermentation requires immobilized yeast. Immobilized yeast has to be bound on a layer of yeast nutrient...

This method is a common practise over here in Germany, we call that "Drauflassen", have a look here: http://www.braukaiser.com/wiki/index.php?title=Drauflassen :icon_chickcheers:

No problem, oxydising is only an issue when the wort is hot. The yeast is going to consume the oxygen immediately. no, no, the yeast will be very happy about the oxygen and will boost its growth as long as there is sugar available. Id recommend you to add the second batch within 3 days...

No worries mate, that certainly will work. :icon_cheers:

Hi mate, you could mount the temp sensor through the lid, like I did: Cheers :icon_cheers:

Hi MoM, I did already the comparison: http://www.aussiehomebrewer.com/forum/blog...hp?showentry=15 Cheers :icon_cheers:

Thanks TB and Manticle for the honour :icon_cheers: have actually a fresh brewed Pilsener in the fridge (one day): Cheers :icon_chickcheers:

aaaahhh....I should have read this thread befor have sent a PM to manticle. Manticle, if you dont mind, Ill post the same text here in the thread. One has to distinguish between a top fermenting brew and a bottom fermenting brew, means to ferment warm or ferment cold. Also the Wheat beers...

yeah...I subscibe that, have broken already some of them by myself. :icon_cheers:

My standard beers are brewed exclusively with Pilsener malt, nothing else and so many of the German beers are brewed. Cheers :icon_cheers:

Im using an 0.2m Pall filter to filter my beer. The beer that comes out is crystal clear. Yeast cells are at a size of 2 to 5 m, so theres no chance for them to get through. Depending on the cloudiness of the beer to filter, I can get 60 to 100 litres through per session, until the filter is...

hahahaha...sorry, should be firstly...its time for me to come over again to Australia to learn a proper english :ph34r:

Thanks Mike, thats a honour to me :) Manticle, that bastardized Corona clone has almost nothing in common with the original Corona beer. Firstable it was supposed to be a real clone, but what cames out was much different in a positive sense. Its like Viagra, firstable produced to lower blood...

Screwy, congratulations to you both. Not only your brewing regime seems to be well organized ;) :beer: :icon_chickcheers: :icon_cheers:

.....and a special thanks from a German homebrewer who was allowed to join the Aussiehomebrew scene many years ago and since then had learned much from this site. Also special thanks to all the homebrewing friends Ive personally met whilst my travel through Australia. I hope will see you again...