Search results

Generally pellets will burn quicker than chunks. Whether to use pellets, chips or chunks depends on how you use them. Generally: high intensity, low duration smoke can be made form pellets whilst low intensity, long duration can be made from chips or chunks. That is over simplified because there...

I too have had similar results from adding fruit to a beer near the end of fermentation. I suspect the simple sugars from the fruit could be like giving the yeast a shot of steroids and then they run around and smash up everything. Equally you could say it might be like supercharging the yeast...

Early in the day is good too.

Yes there is a certain age that you get to and they just start sprouting. I think they are related to nasal hair. I pluck my own. Except for when I get a haircut and the barber shoves the the buzz shaver with no comb, in the ear ole. My ears aren't that big, he shoves a corner of the shaver...

2nd picture in the Flickr series says "North Pole" on the left patch. Topic title says "Going to the South Pole".

Hello chaps. There is quite an active community of beer brewers in the Adelaide region (some of us make that stuff that is not beer too!). We have a few get togethers and talk about all sorts of beer stuff; they are great social events. If you want to see and learn from someone else brewing...

Excellent Stuff!

Small shoots = small bines? Did you get the dwarf variety?

Same in my part of South Australia.

I am quite hesitant* to imagine what you might be doing... *Nay, let's say it is repulsive to even consider imaginging. :P

If you're rapping your knuckles whilst giving it a wack, you're likely to be doing something wrong.

I have bought rhizomes from Sandy in the past and can say that they are good value.

Chicken soaked in salts and nitrates (a quick cure premix at recommended rate) for 3 days and some cheap kabana from the supermarket. Cheap snags are improved by smoking so surely cheap kabana would be awesome! Hot smoked at 130oC for too long, on an upper shelf, with some dried timber...

I couldn't help myself so I bought some mussels in brine and garlic from the supermarket. It was a rushed decision given that I had some chicken bits I was smoking today so I threw some mussels in too. A few trimmings of dead wood from the nectarine tree with some pecan pellets. Hot smoked at...

Paul's post makes me want to go buy some Mussels! However, I have not had success finding fresh, full and plump bought mussels. Do you think if I went to a fish monger that they would shuck one open there and then so I can decide if I want to purchase some?

So you're aiming for 65L with a 55L batch? You could always go for a higher gravity and dilute it? Beersmith tells me if you had 55L at 1.065 post boil, you could add 10L of water for a gravity of 1.055 at 65L. Depends upon how much you tip the device over! If I run wheat, crushed twice, I will...

As a general rule I fill mash water to the top marking on the center rod (55L) or a bit more. You then adjust the amount of sparge water to suit your desired preboil volume to reach the desired output (batch volume). As discussed previously, if you want 50 L of finished beer, allow for losses...

How did you go punkin? What did you end up doing? I would have thought raw half shells in the smoker/bbq would cook them pretty quickly and thus not too smoked? I am thinking mild smoke, like dried herbs. They'd probably want brining before cooking. Maybe a drizzle of vinegar/balsamic or some...

Can I double up and have one for prosperity AND one for posterity? Or is that greedy?