Search results

My hand made "Big Girl"

Check out Craftbrewer. Site link above.

Always try to pitch the yeast into wort that is at fermenting temp. If you need to warm it up to get it going then do so only by a few degrees. The first 12-24 hours is when the yeast is most stressed and produce off flavours and hotter temps will aid to this problem. Lager is all about time...

Heading just 500m down the road for a few quiet ones this year. I will be taking a few bottles of house lager and a bottle of red wine. Would love to take the kegator which has a few good beers at the moment but will settle for bottled beer instead. A safe New Year to all. Drew

I'm in charge of the budget so it is christmas when ever Drew feels like here, within reason. <_< I bought a new BBQ just a week ago so that was my prezzy to myself, $100 from Mum towards a new freezer (No honest Love I wont put hops in it HAHA) and $50 from the mother in law to the big green...

Might have to add it up properly but I would say in the 600L range. I brew 36L most forghtnights. Have a Safe Christmas to all.

Think you are right Maheel, Devouer, are the markings on the gauge in pressure (psi kpa bar) or volume (liters or cubic feet per minute)? Pressure is what you want volume is not. Drew

Liam, If your not happy with them I will send you my address and a new stick so you can try again. They would suit my bar to the ground, nice work.

I have been a long time user of PSR and have always been happy with the results.

I have a bar fridge and kezzer in the bar area plus a fermenting fridge in the shed so that makes 3. Also one food fridge/freezer but as it doesn't store beer it wasn't counted in the poll. Drew

HI!

Decoction time. The last time I used Raw Wheat I did a double decoction to bring the temp from 52'C to 63'C and 63'C to 70'C. Just remember to take as much of the grain as you can and leave the liquor behind. I would also recommend using a brew calculator like beersmith to get better accuracy of...

NRL not AFL I think. In my opinion you could take 1 of 2 options. 1. Aussie Lager. The most consumed beer during the footy season. 2. ESB. Something to warm the heart after the team doesn't do so well but can still be consumed in reasonable quantities. Drew

OK so I haven't read the entire topic, but SWMBO is naked and begging me for ### so I am 29 and been brewing since 18 or 19 years old. Drew

Ross, How often do you turn over your foot rail gear? I have been looking at the S/S, Chrome gear for a few weeks and the stock number hasn't updated. My bar is 2.3m long so looking at doing 2m leaving 150mm clear at each end. I like the look of the footrail brackets over the ball center ones...

Only if you want to take over as barman ;) My sister aquired it from her local in Perth for our father's seat. My boy also tells other people off for sitting in Pop's seat. Funny someone should mention a foot rail then the next post is from Ross who I will be giving a call early next year...

2 brews being done tomorrow. 25L of Citra Ale, LCPA grain bill with Cascade for bittering and Citra at 15mins and flame out. 30 IBU, US-05 36L of Citra Lager, 90% Pils, 7% Carahell and 3% Acid. Citra hops all the way. 25 IBU, Danish Lager. A mate gave me 90g of Citra some time ago so it is...

Got around to finishing the project today. I must say while it is not perfect it is the best piece of woodwork I have done to date. From this, To this, From this, To this, Christened it last night with the old man, grey headed fellow in one of the pics who gave me a hand. I don't know...

Can you believe my dearest doesn't share my enthusiasm on how great it looks. So much better than the dodgy old capping. I am very proud of what I have achieved in the last 3 days.