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  1. benno1973

    Salami 101

    Sausage making day yesterday -125kg of pork and we ended up with 275 salami, half pepper and half chilli. Was a great day, plenty of beer drunk, and pork parts consumed along the way.
  2. benno1973

    Salami 101

    They are looking pretty good! Firstly, the sticky/tacky skins can be a few things, however given that your humidity isn't too high/low, I'd say it's probably yeast on the skins. That's not a bad thing, it's a precusrsor to the mould that will follow. You have some nice white spots of mould...
  3. benno1973

    Salami 101

    Truman - Not necessarily. Sometimes it's a good indication that things are working well. If you get case hardening, you will find that the outside is hard but the moisture loss stops because the inside can't lose water. If you have a few salami, cut one open and taste test to see how it's...
  4. benno1973

    Salami 101

    You can build your own dehumidifier with some rock salt and a false bottomed container. Alternatively, I have used these dehumidifiers, but they crap out after 12 months and it's an expensive option if you have to replace them yearly...
  5. benno1973

    Salami 101

    Yep, but you can make use of a PC fan and ensure air exchange by opening the fridge morning and evening. Some people drill a big hole in the door of the fridge and mount the PC fan there (behind some flywire) to ensure air exchange, but I doubt, if I did that, that my curing fridge would hold...
  6. benno1973

    Salami 101

    It sounds a bit counter intuitive, but you could add a heat belt / heat pad / aquarium heater in there so that the fridge kicks in and drops the humidity? I haven't tried this, just speculating...
  7. benno1973

    Icebox ~ Mash-tun woes oh woe is me

    It's the internal walls ballooning up though, so the bracing would need to be inside the esky. That would require a bit more effort...
  8. benno1973

    Ebay, Gumtree and FB Marketplace

    MELB: Not the prettiest, but a 130L pot, currently $60 EAST MELB: Mobile bar stainless, 1200 x 600, currently $0.99
  9. benno1973

    Mmmmmm Bacon

    No issue specifically with those amounts. I go slightly less salt, about 2% as well as the curing salt (which often has salt mixed in) but I don't wash the bacon after curing so it still tastes quite salty. Smoked bacon today over apricot and mulberry wood. Came out a great colour! Cured...
  10. benno1973

    Infection Photo Thread

    Did you use that for both brews? That's a possible source of infection, rather large in the grand scheme of things. Don't use the immersion heater in the fermenter next time, find another way. If you're using a fridge, put the immersion heater in a bucket of water an heat the water, which will...
  11. benno1973

    Infection Photo Thread

    What's that big black cord leading into your fermenter?!!
  12. benno1973

    strange brew!

    How old is the yeast? I'd be tempted to try a starter to see if that helps. Have a read of this - lots of good info along with: Looking at the MrMalty yeast calculator, he suggests using 2.3 packs of Wyeast without a starter for a 1.057 ale, or 1 pack with a 1L starter. And that's with 97%...
  13. benno1973

    Min temp for no chill

    Here's a link for FDA recommended pasteurisation temps/times. Milk and apple juice can both be pasteurised at 72C for 15 seconds...
  14. benno1973

    Tasting Glasses - Where to buy in AUS?

    Ikea has heaps of different glasses, all cheap and cheerful, all range of sizes. I bought a set of 6 x 200ml glasses (don't look to be listed there?) that fit perfectly in my tasting paddle.
  15. benno1973

    Where have the innovators gone ?

    Yeh, back in the day we saw PistolPatch with BIAB, people hopping mashes and first wort, no-chill and cubing. I still see interesting things pop up on here, but as Bridges said, the state of our local home brew stores has come a long way in the last 10 years such that they are now responding to...
  16. benno1973

    Ebay, Gumtree and FB Marketplace

    Not really. The one from AliExpress was US$107.98 to be shipped to Australia, which is around AUD$140. The one on ebay sold for AUD$112. Either way, I'd be tempted to look at something like this, which I can view in-store, check the welds, and have a place to return it to easily if required...
  17. benno1973

    Hot break material off tastes. Should I whirlpool?

    HSA is hot-side aeration, best to aerate the wort when it is chilled below 30C. Your choice as to whether you believe it exists or not, but the claims are that it will affect the shelf life of your beer (i.e. deleterious changes will occur as the beer ages), and certainly pouring your wort...
  18. benno1973

    Home Made Yoghurt

    I haven't made coconut milk yoghurt, but I have done kefir that way. Kefir grains in a tin of cocnut milk from memory, and it was gooood! I'm sure I have some notes on it somewhere... looking for them now...
  19. benno1973

    Stc 1000 In Pictures

    Note on the STC1000 wiring diagram there is a heating and a cooling relay. One of those female plugs is wired for heating, the other for cooling. The fridge plugs into the one wired to the cooling relay.
  20. benno1973

    What's the best addition to your brewery?

    In order of acquisition... Temp controlled fridge Kegs Keezer with more taps than my kegerator Starsan Single tier rig BIAB bag Pulley hoist for the above bag There's equally as many duds in my brewery that never get used.
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