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Are they seeing lots of sunshine? I moved mine off the back fence (shady) into full sun all day two weeks ago. Combined with watering every few days and they have shot up from nothing at all. One of them has thick bines about 15cm long free standing! Time to make a trellis me thinks... All are...

I had one batch go to sleep at 1.020 and had to shake the fermenter up a bit a couple of times to get it to drop lower Anyone else had similar experiences? Maybe I didn't aerate the wort enough to start with... :huh:

I put on a cider a couple of weeks ago, 18x3L bottles of apple / apple & pear juice... I kept them for mini fermenters when I start experimenting. Could also use for bottling I guess, although 3 litres of 6% cider in one sitting may do some damage :icon_drunk:

Oh, whoops! Sorry fourstar!!! :wub:

FYI the new malt house is rated at around 300 tonnes per day, where as the Joe White plant in Perth is rated to 600 tonnes per day :beerbang:

OK so here is a recipe I might try soon: OG 1.045 FG 1.010 IBU: 24 80% Pilsner 13% Vienna or Munich 7% Biscuit 18 IBU Styrian Goldings @60 6 IBU Styrian Goldings @10 1.5g L at whirlpool or flameout Wyeast 3787 @20*C Cheers edit: Courtesy of fourstar :beerbang:

Hey Jez, Thanks for your help! I'll shoot my load question to fourstar to see if he can help Cheers ;)

Hey all, I had this beer a couple of months ago at the Melbourne Taphouse and really enjoyed it Does anyone know of a clone or recipe that would come close? I'm guessing it has Pilsner malt, Biscuit, Styrian Goldings and some sort of Belgian yeast but no idea on specifics Cheers :icon_cheers:

Just need Bum to join in for a bitch fight with NickJD to make a really pointless thread :D

So what sort of percentage of the grain bill are folk using this grain at? I'm thinking about using some in an upcoming Irish Red and maybe even into a JSGA... Cheers :icon_cheers:

You are in NO position to be making such posts.

sinkas, have you had a few beers? your tpying istn too falsh hot :P

It is recommended to keep food out of the 4 to 60*C range as this is where bacteria multiply the best So an extended mash should be ok in terms of bacteria if kept over 60*C

You could check out the Cantillion Brewery in Brussels, very interesting place and beers!

Did my fastest brew ever last night... Cider #1 15L Apple juice 12L Apple and pear juice 500g sugaz 300g LDME 10g yeast nutrient 1L 2565 Kolsch yeast starter @16*C OG 1.056 Cider #2 Same as above minus the sugaz OG 1.049 Going to add a couple of sliced and pasteurised Granny Smith apples to...

1469 is coming out at the start of October: CRAFTBREWER LINKY

+1 fridge = minimal effort = win :D

Where is the rage emoticon??!! :angry: :P

A few of quick points: 1. You'd only want to boil up 100g of LDME per litre of water / steepings to get a 1.040 gravity boil (for good bitterness extraction). Then add the rest of the LDME and the sugar into the fermenter 2. That much LDME will probably finish high... I'd look at bumping up the...

From what I have pieced together the yeast has the biggest effect on this style Factors affecting yeast flavours: Pitching rate (low for esters, high for phenols) Temperature (high for esters, low for phenols) Wort Aeration (low for esters, high for phenols) esters - banana, bubblegum...