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HERMS is sick. Step mashed beers (with proper pH management) are so good and the people that say otherwise don't know better. Crystal clear wort going into the boil kettle, awesome protein floculation in the boil and beers with awesome head retention and body. Enjoy the setup, looks the goods.

Hey guys. I'm about to brew an Oatmeal Stout in the next few days with 14% oats. Having never brewed the style I was wondering if anyone has had experience with that percentage of oats and a recirculating mash system. I've never had any issues before (touch wood) and recirculate with full...

*bottom I got a yank one for my 80qt (75.something)L pot. I think your best best is to get one made.

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Wake up call. You got fat from excess calories, not beer. The cancer may have been caused by excessive alcohol consumption, not beer. You stopped consuming 1000-1500 calories a day. All things equal you would lose 1-1.5kg a week, the rest would've been water weight. Given the feedback it's...

I'm willing to give it a nudge in the name of science. The studies out there are pretty inconclusive. I just want to show that beer can be incorporated daily into a healthy lifestyle, as opposed to the dogma that beer causes a beer gut/man ****s...

To all that have made the choice to lose weight. Good on you, being fit and healthy shows the world that you have self-respect, discipline and care about yourself/partner/kids. One of my biggest gripes is that people use beer as an excuse to be overweight or even as the infallible link to...

Just bought some Calcium Sulphate and rejigged it so I have a similar sulfate to chloride ratio without using CaCl. Thanks anyway. Just mashed in with a measured ph of 5.3 on the dot so off to a good start. Will order some Calcium Chloride for next brewday.

It probably would. As you said, Gypsum makes up the bulk of the additions....I'd just prefer the CaCl as well as I've had good experience with that water with hoppy beers.

An APA with these ingredients and ideally a water profile of Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-250ppm, Cl-50ppm Mash at 55 for 10, 62 for 45. 72 for 30 78 for 5 Gonna dry hop each fermenter with a different blend of amarillo/simcoe/ctz/meridian @ 2-3g/L 8.00 kg Pale Malt...

Did call, no dice. Only Gypsum. Might have to make the trek to craftbrewer tomorrow :/

Can you stop posting.

I checked their webpage. Only Calcium Sulphate :/ and Calcium Carbonate....which I have for weightlifting, not beer.

I unpacked all my brewing stuff, got the water, heated it up and as I was about to crush my grain but I thought I would add the salts first.....but I could only find salt and Magnesium Sulfate! I need someone on the Gold Coast to save my brewday (given up on doing it today, hopefully can do...

I used to pitch when the wort was ~25 degrees and then let the fridge take it down the rest of the way. Used to. Without a shadow of doubt my beers are now better pitching slightly below ferment temp and letting it rise naturally up to ferment temp. YMMV

I don't know how your water is but I remember when I first went to AG my beers using Perth water where similar when using us05 or even an english yeast(at 18 degrees). Not bad at all, just lacking clarity in flavour. Also with that is your mash pH dialed in? If you have the ability to, use...

http://www.gumtree.com.au/s-ad/varsity-lakes/miscellaneous-goods/coleman-esky-mash-tun-/1071524407

Not for me, I would bin it. On one of the yank forums there was a guy dumping his double batch of his heady topper clone because it didn't attenuate to where he wanted it. That's 1kg of expensive (delicious) hops because the beer was a few points off the dryness required. Personally I would...

I agree in that Coopers Stout is a pretty good beer, but I brew double batches. Would you personally want to drink 70 odd pints of a stout that you brewed that was identical in everyway with EKG @ 60mins or PoR @ 60mins? That’s what brewing comes down to for me, trying to brew the best...

Think about it. It's like $25 worth of hops, the price of two beers in a nightclub. Or you could make hundreds of litres of beer that would 100% be better beers if you didn't use POR. And if someone out there is going to say that bittering additions don’t add significant flavour…...just don’t