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Grizz, American Amber was a very nice beer, rich but not too sweet.

[ There are plenty of hot water mixing calculators online, I use one of them Awesome calculator, cheers.

My Brother has the Australian record. 105m with the sled. I think he does 50m or so unaided. Article I could be selling him short, my eyes tend to glaze over when he talks about it. Much like his do when I talk about brewing.

I had a look at those last time I was there. I think they have a curved bottom?? Wasn't confident that the stir bar would sit properly. Mr Malty is excellent although you have to fiddle with it to get what you are after. With a stir plate. If you split the pack into 2 you will need a 1.8L...

I found I was still having a bit of chill haze after polyclar and filtering. At the time I was just throwing the powder into the fermenter, stirring and leaving overnight. I ended up increasing the dose of polyclar to 6 grams (from memory) and now get excellent results. I also stir the polyclar...

BIAB on Brewing TV Linky

Where did you get those ? Cheers

Bit of mixed info out there. The recent (At 26mins) floating around reckon 45 secs of shaking the fermenter will get you close to 8ppm. Confusing as White labs info would be reliable I would think. Edit: ^^^^^^^ Beaten to it

pic with enclosure I exchanged a few emails with Emmanuel while I was on night shift an no matter the time of the day or night he replied within minutes. Not sure where he is. The Paypal billing address is in France, fabrication in Vietnam. Anyway the guy doesn't appear to sleep.

Hey Al, It's a 240V element. I did a lot of research prior to going the stainless stuff option. You have 3 options as far as I know other than buying one off the shelf from Keg King. 1. There is a Tri Clover version from the US, $110 plust postage and element. The element is a 1 inch screw in...

4:40 he talks about bringing back the 1469 West Yorkshire. Says it was easier to make the yeast than to reply to 30 emails a day. I have always wondered how yeast makers get the strains, thinking that there would be some sort of propriatary protection in place. Apparently not. They scavenge the...

Very interesting, thanks for the link. He mentioned that he brews mostly lagers himself as if he wants an IPA he just goes to a bar. If only it were like that here.

Look up "stainless stuff" and check out their RIMS tube. Am very happy with mine Can't remember exactly how much but was around US$160 delivered. Included a 2500w screw in element. Order to front door was just over a week. The fellow was good to deal with as well.

Harvested 1kg wet of a first year Cascade with another kilo or so left. First kilo went from vine into an APA. Quite pleased as my MIL did some "weeding" in October and ripped it out. Had to pull it out of the bin. Came good obviously. Was growing vertically until the wind snapped the pole.

Yes, half inch is the standard for homebrew purposes.

US option. Bought a heap recently from CHI Company. Cheap, I haver never seen another brand of Camlock to compare to but they seem to be of good quality. NPT isn't a problem for me. Around half the price of local suppliers.

, My first run 3L per kg. Had 800g of wheat in the mash. No problems.

Thanks, that's much clearer now. I brewed today and of course my programme didnt work but was able to manage it manually. Not 100 percent happy with it's stability at sacc rest temp. Was set for 66 but was bouncing between 65 and 68, even after auto tune. No great drama but insulating the mash...

Thanks for that, The last step 6. C6: 78, t6:0 ( end programme) does zero end the programme or hold?? One thing I have found confusing is raising the water temp from ambient to strike temp. Have tried to replicate the example in the instructions "The following example holds the oven at 800...

Just finished building my RIMS . Little did I know the hardest part would be programming the PID (SYL-2353P) Have jumped in the deep end. Any chance of some feedback on this programme. I want a short, 5 min Protein rest at 55deg then ramp up to sacc rest at 66 (60 mins) then mashout at 78...