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Are you thinking brownish porter or blackish (stout) porter? Either way, you dont need to worry about hops. Hop character is very low in both styles. All up front, just for the IBU. If you are making a brown porter you need brown malt and you need a dark crystal, otherwise you end up with a...

If drinking my brews, other people's home brews and many craft brewers wheat beers has taught me anything, is that they MUST be the hardest beer style to get right, because so many of them fall short of expectations. Hoegaarden Shoefferhoffer Schniederweiss Titje Franziskaaner Redback If it...

Hmm.. at $349, they are less of a bargain.

Well, suffice to say.. he didnt need to 'feed the chooks' :D :rolleyes:

About 2 years ago, I started toying with the wild Brett from the bottom of Orval bottles and brewed a mighty sour tripple. Sadly, the brett got into everything and EVERY beer started off good then ended up sour after about 6 weeks in the bottle. So.. I got all new gear, problem solved. But while...

Umm... in my experience wooden spoons float on water, regardless of the density of the wort. :rolleyes: I asked about the sugar additions, and yeast starter, because you can drastically improve attenuation, by creating a lower SG initial wort and progressively adding sugars thru the ferment...

My guess is that it is not finished. That is one massive beer. Your starter would have needed to be about 5-7 litres! Did you add any of the malt and sugars progressively during the ferment, or all in the boil?

on the conry kegs Is it just a case of replacing the in and out? Are the parts available?

No.. i used to work on stage, there. New joint is off the main street.. near the ex-silo's, er, Silo Ted

Nope, thats why Im wondering if anyone else had any news they wanted to share.

Feedback! I used to work there. The new brewery is going to be very close to Serpentine

Oh. Ok It goes into construction phase in one month. It will be near the enmore theatre It eventually will have 'cellar' door sales I'm excited. :)

Have I missed a thread about this?

Belgian brews are a world apart from using different yeasts. For many classic American, Australian or English beers, yeast character is less of an issue. You most definately should try other yeasts to see what you think. If liquid yeasts are impractical in your area, consider the Danstar...

Some good reports, some bad reports... Hmm.... now what to do. :)

But before I do, and so I dont have to suffer the slings and arrows of outrageous "what you shoulda done"s... Please, everyone critique why I should or should not buy one of these from this bloke and have it delivered to my house. http://www.ebay.com.au/itm/Dual-Double-Tap...=item4aaed9b5d5...

As a huge fan of the FUllers Range, I've experimented at home with Partigyle and 2'penny ale as well with reusing grists. Be very clear on what you hope to achieve. To do a partigyle propper, you need two boilers to heat your wort. This is important because you need to keep the sparge going...

I like the idea of multi skill level based "What Next?" on the instructions. eg: So.. you have done this kit a few times but would like to be more adventurous? Want more hop aroma? Want more body in your beer? Want to increase the ABV and still have it taste great?

Im pretty sure that no bacteria you are likely to encounter in brewing thrive on alcohol. Some bacteria are more tolerant to alcohols than yeasts are, which means they will be more resiliant in the same alcohol rich environment than the yeast. Either way... 2nday is a good way to clear your...

Easiest infection to get is Lacto or Brett crawling in from floating around the air near your brew gear, as it happily lives on unmilled grain. They will chew down on your previously 'fully fermented' beer like nobody's business. FGs of under 1.000 and that fabulous flavour of Orval in every...