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Exactly, BD. My concern was the term was being used loosely here in Aus. Barretts do not have a "pale ale malt" as such, just a "pale malt" or an "ale malt" QED Wes

Do you go for floor malted or pnuematic malted verysupple? Wes

Have a look here BD: http://www.fawcett-maltsters.co.uk/malts.htm Wes

Have a look on the Cryer Malt website. There is no "pale ale malt" only "Ale Malt" - I think maybe people are getting themselves confused with various terms used in the US and UK malt market. Wes

Me thinks a bit of the blarney stone here - O2.ie. Go figure Wes

OK, time to fess up - I had some serious training in bag opening way back in 2003. The warehouse we were using in Western Sydney had an outbreak of weevil from some imported pasta product. We had to remove our malt to an isolated storage location (one of the old ammunition bunkers at Penrith)...

Jeez guys, its pretty bloody simple. The odds are 50/50 you get it right first time. Second try will ALWAYS be successful. And tie off the bag with a cable tie.... Wes

I travel up and down to Canberra every few weeks so get some from Colin at Kambah but specialties mostly from mail order. Running a 20L Braumeister these days and would be happy to do a brew with you at some time. Wes

How far south down the coast jamp2511? I am in the real "far south coast" ie Narooma and happy to help you with your transition. Wes

We use both companies and have bought a lot of stuff from T&S Stainless. Good prices and quality. Wes

Couple of suggestions for you all. SS fittings: http://www.tsvalves.com.au/index.php They are based in Ingleburn south of Sydney. For HHS taps and stuff try: www.lprtoolmakers.com. Melbourne based. Wes

Thankyou Martin. Wes

Youre right agillies, RTD and PT100 are one and the same. Wes

Those punches (we used to call them chassis punches back in my radio building days) are great but wont tackle 1.6mm s/s. You also need to keep the thread well lubed. A better bet are these style of rotary cutters...

So I'm back to square one trying to identify what is (predominantly) caramelised & what has Maillard reacted components! Simple answer for you - all malts have some degree of Maillard components, even high roasted malts. Have a look at the attached article which will help explain. If you want...

I would put the above linked article in the same marketing basket that Weyermann created with a similar article some years back - ie, trying to establish that the respective maltster did not utilise kilning to produce their particular caramel/crystal malt and that their crystal/cara is therefore...

HBHB, the different barley variety is a correct statement, but your conclusion that they are not as well modified is totally incorrect. Go have a look at the C of A or even the specifications. Both Best Malz and Weyermann have that data on their websites if you dont have an applicable C of A...

Big thumbs up for the cider vinegar but another tip - bring your vinegar and spice mixture to just under a boil and then let it cool. This drives off the volatile components of the vinegar. Also try some honey in a batch. Wes

My apologies mb-squared, I read your sg into the FV as 1046, not 1053. For the record that makes your overall brewhouse eficiency 92% on my calcs from a malt with 78% yield and based on a brew length of 52L. Very good figures. Again for the record, it really makes no difference which brewing...

Dont quite know how you calculated your efficiency mb-squared, but down my way 10kg of malt yielding 52L into the fermenter at 1046 is smack on 80% brewhouse efficiency which is still pretty good. Part of your efficiency is coming from the slow sparge - 60 mins would be the minimum we run with...