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Ahh, I see. I just re-read your original post, so that makes sense. I tend to leave it overnight, and there's no chlorine smell, but I still may be adding way too much. The last beer I brewed was a simple pale/wheat with Mosaic hops and has a slight eggy smell and taste. It was confusing because...

Great explanation, thanks for that. The only thing I'd mention is that you're talking about adding it to the mash, but the general theme is treating HLT water prior to mashing, which means an aqueous solution with a higher pH. But really interesting about the H2S, maybe I should try reducing the...

I can't imagine it would work that well. By the time my immersion chiller water comes out the other side, it's boiling hot - enough to scald. That's heat I want to transfer away from my pot, rather than dousing my pot with that hot water. Admittedly, after about 15 minutes the outlet water is...

I use 1/2 a tablet in 40L of water, but I think that must be based on Palmer's "1 tablet treats 80L" quote. To be honest, it was so long ago that I've forgotten how I calculated it. Not sure why there's no need to treat sparge water? I'd assume that all water should be treated for chlorine?

Hey Wolfman, sounds like you did the correct thing for the pellicle to form, not sure why it didn't. For me, the nitrites add the flavour that differentiates the ham/bacon taste from a roast pork taste. That's just personally, not everyone feels this way :)

Yep, I had the same thoughts - not sure that they are related. It's a skin of proteins on the surface of the meat, which I would assume would form on any meat, given the right conditions (temperature and humidity). The bacon does need to be well dried off before you hang it - did you dry it off...

Hi Ken, SRM stands for Standard Reference Method, and indicates the colour that the grain will contribute to the beer. Check out the wikipedia page... http://en.wikipedia.org/wiki/Standard_Reference_Method

Probably want to specify approximate volumes you want brewed. Also who supplies equipment - you've mentioned floor space, but no mention of who supplies kettles, conicals, etc.

20C should be fine for pretty much any brewing yeast. Some yeasts like higher temperatures like Saison yeasts, but they will, generally speaking, do fine under the conditions you've got. They just may not exhibit the flavour profiles you're looking for. Anyway, regardless, a kit yeast should do...

That was my suggestion. I tend to use around 2.3-2.4% salt, which was based on Ruhlman's calcs (he uses 2.4% in his bacon recipe). I also add nitrites which contribute to the salt, but it's negligible. The benefit of this is that it's pretty hard to overcure the bacon - you can leave it curing a...

Corny keg, North Perth. $36 with 2 hours to go.

It's what I have, and perfect for making small batches of sausages. Not sure if there are other size tubs available, but I haven't really looked...

The boil will kill the lacto, so given that you've only got a few hours of active lacto time, you should be ok.

I use a 60L fermenter often. I love it, as I only have to clean the one fermenter for brew day. Obviously, if I want to do 2 different yeasts, I have to do 2x30L fermenters, but generally I'm lazy and just do a single yeast. Yestedray I was so lazy that I just tipped 2 different english ale...

Good work Wolfman. Bacon is a great starter into charcuterie, and you'll never look back. I tend to use a bit of pepper as well, but I've never made it without pepper, so can't comment on how it will go with just the honey and salt. I'm sure it will still be delicious, and home smoked will make...

I think the issue is more the native lacto on the grain husks. >60C temps aren't enough to kill the lacto, but do inhibit growth, while sub-60C temps allow for growth and possible souring (albeit probably quite slowly). You're probably right though, 5 hours wouldn't be long enough, given that...

I think one of the issues stressed with overnight mashes is that large temp drops can allow lacto to work their magic. Can't remember, but I think it's meant to stay above 60C.

If you want to be precise about salt, weigh it rather than measure it by volume. It accounts for the different grades of salt that you get, different coarseness etc. I use around 2-2.5% by weight to the meat. So if you have a 1kg piece of belly, use around 23g of salt. Depending on the size of...

Although their website begs to differ.

I like to think of them as 'neutral' bittering hops - neutral in that they add very little to the flavour profile. Neutral bittering hops can still have a rough or smooth bittering, so they may not all be as 'clean' as each other. I currently use Magnum, it's been a long time since I used NB and...