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Hi No I have never dry hopped a wort kit, but there is nothing stopping you. Ray

Hi I have mentioned this before, so i will do it agaain on this thread. I use ESB Wort kits for my every day drinking beer. Have two today to put down. Try this as it never fails. Get a good liquid yeast for your first batch. When you have bottled or kegged the batch, dump the next wort kit on...

Hi Did a triple decoction once, started at 52C, first decoction took it up to arund 60C, the second decotion took it up to 68C, and the third around 75C. Flood sparge and it was a bloody long day. Beer was good but. Cheers Ray

Hi all Here is an Irish Red I made a while back, from memory it was very nice. http://www.beertools.com/html/recipe.php?view=3641 Cheers Ray Might run it through beertools again as I think it is a little too bitter to style

Hi This style of lager is really a challange to make. You have no room for errors all through the brewing process. You need to have the balance right or you will end up having a Marzen / Oktoberfest beer. Keep the IBU's down, It should be a malty lager with a dry finish. I made this once and i...

Hi I always use Sod met in the mash, just a pinch, I had problems with astringency (how do you spell that) and since i have been using it the problem has gone. You need to do a search on the Craftbrewers site and you will come accross an artcle by Graham Sanders who will explain it. dont have...

Hi I purchase dried orange peel from a local Asian food store. I think most asian stores stock it. Sometimes its labled dried Orange peel and the type of orange it came from and some are dried Mandarine peel. Cheep as chips. I cut it up and put it through a coffee blender (and blender will do)...

Hi I would suggest you take the starter out of he fridge and let sit a room temps for 1 to 2 days, then cool the yeast if you want too. I always add the teast at room temp to my wort when its cooled. Even if the wort is 28C, in goes the yeast and then the wort is placed in my fridge and cooled...

HI I have 6 old whitelab yeast in the fridge, some are over 12 months old, all you need to do is make a starter 2 days before brewing and your up and running. You should have no problems if your starter was nice and clean. Cheers Ray

Was the two different AA levels of the halletau (3% and 5%) a mistake? I was very happy with the halletau mittlefruh, I assume that's the stuff you use, that I got from ESB, but you've probably got the hops sorted It was what I had at the time in my hop stock Cheers Ray

Hi Its only 100 grams of Caramunich so use some crystal you have, Use normal wheat. You will not notice the difference. I dont know where you can get the Rye, Try ESB I think they have some. Ray

Hi Dextrine malt Its Carapils, sorry Ray

Hi This is my Imperial Rye IPA recipe. I have made this beer twice now and kegged it. Never got to the bottle as I really did not know how it would turn out. Its an amazing IPA with a great hop bitterness and flavour. A beer that is different and this is the beer for Big Brew Day Cheers Ray...

Peter As some have said purchase it through ESB on their website. dont worry about stains as they go away and you dont need to rince. I had a brewhouse bug about 18 months ago and since I have used Iodophor the little buggers have gone. :D http://www.esbeer.com.au/ Ray

Hi 1. Soak all your plastic equipment in bleach. 2. Use iodophor on brew day. All you infection pproblems will go away. Its that simple. :) Ray

welcome aboard 4007mash, It amazes me you are a mash brewer and you did not know about this site and maybe others. I wonder how many are out there Ray

Hi If you look at the current Australian Guidlines and the BJCP I think you will notice a huge difference. We do have to be carefull on some styles in the Australian guidelines not in the BJCP. I believe we have some unique Australian styles 1. Sparkling Ale 2. Australian Pale Ale 3...

Hi The six months before Bathurst is the State run competitions. leading to the nationals. No need for a big Competition at that time. Someone has to put their hand up and make a change. Why re-invent the wheel with guidelines when they have been done over many years by the BJCP. Now that we...

Hi Its early days but we were thinking of doing a dozen BJCP catagories and working within the BJCP guidlines. Will keep you posted Ray

Hi Brett The recipe looks good, I would cut out the roast. You dont want any roasted flavours in a porter. It should be a smooth chocolate tasting beer. If you can get your hands on some Carafa its even better. I noticed on the Big Beer recipe site that the Porter had Roasted Barley in it. My...