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http://www.foodsafety.asn.au/factsheets/te...ngerzon2248.cfm From the above: the danger zone is 5 to 60 degrees Extended mashing should be ok if the mash temp doesn't drop below 60. There'll stille be bugs in there, they just won't be very active at the higher temps Unless you want some lacto...

Nice work! I find using a cordless drill I have to block off the feed to my mill to about 35mm, otherwise the torque requirement is too much for the little drill. A proper motor / pulley setup would manage no worries! :beer:

I have one ready to bottle ATM that was on 1469 My efficiency was horrid due to the very poorly crushed Munich (forgot to order it milled, did my best with a soup can) Still, it tastes ok out of the fermenter... Hopefully it won't be too unbalanced without the alcohol warmth behind it. FG was...

So who's going to do a celebration ale? Jihad Imperial Stout Car Bomb IPA Dead Extremist ESB

Hibiscus Berliner Weiss???

I'd do her up the Brown Ale

Black IPA :icon_drool2: I tried the Yeastie Boys example last week in NZ... Then I tried it again :beerbang:

another entry for the recipeDB experimentsDB <_<

:icon_offtopic: I am all in favour of a local taphouse in every capital city... and Karratha too :beerbang:

From a super trusty source: http ://www.news.com.au/world/more-than-two...-1226036220663 Looks like we are all f*cked... Loving this one:

$6000 for a system using old kegs as brewing vessels? Tell him he's dreaming!

For my crank and stein mill I built a hopper the full width of the rollers. I ended up taping up the feed to the rollers to reduce the area by about half. This drastically reduces the load on the cordless drill, which was stuggling a bit with the full width feed

The main thing to get right is your strike water temp You can calc your temp using the calculator here: http://www.brewheads.com/strike.php Best bet is to heat up your volume of strike water, then scoop out a litre or two, add the grains and check the mash temp. If too high, add cold water...

That valve is huge! I went on a tour of the Little Creatures Brewery in Fremantle recently. The brewer there said their mash tun had a flat false floor in it. The mash stirrer was used in reverse to push the spent grains outward to a side mounted valve. I think they were then pneumatically...

ok cheers :beer:

Yeah I bought a couple of hop bags this week... What do you reckon about late hops though, just leave in there for 5 minutes or so before removing? PS yeah Kolsh really is about subtlety. Cowaramup Brewery do a good kolsch with just a hint extra hop resin or something that is really nice edit...

+1 for no chill option for auto correcting IBUs :icon_cheers:

Hey Tony, thanks for the info. Just to clarify, are you chilling or no-chilling? I currently no-chill in my kettle (19L stockpot) so if I were to use this technique I'd have to adjust for no-chill method by 15-30 minutes (???)

Unsweetened cocoa powder can go in at bulk priming time so it doesn't get stripped out by the yeast in ferment / settle out prior to bottling. 100g in a 25L batch is ball park Also, Lindt = :icon_drool2:

:icon_offtopic: I have some 1007 in the fridge... I was planning to use it for some pseudo-lager Oktoberfest in a month or two... Does this sound like a good idea? I'd ferement it cool around 15-16*C Cheers!