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Aussie Home Brewer

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  1. J

    Why is PBW so expensive?

    Done a bit of reading thanks to these forums, and I've picked up the main ingredients of PBW from a cleaning chemical supplier, Sodium Metasilicate and Sodium Percarbonate.... Around 2-3 bucks per kilo landed for a close PBW clone minus surfactants and water softeners! I don't know why PBW...
  2. J

    EOI SEQld Floor Malted Barely

    Donske - 3 bags 3Gums - 1 bag SpiroZ - 3 bags MattyFin - 1 bag Luggy - 1 Bag Liam_snor - 2 bagz Spaced - 1 bag Natdene - 1 bag Winkle - 1 bag Goomba - 1 bag Bradsbrew - 2 bags Eagleburger-2 bags Zappa - 2 bags JAtterbury - 2 Bags Rambo - 1 Bag hoppyone - 1 bag AussieHopKing - 2 bags Parks - 2...
  3. J

    Wanted: Saaz Rhizomes

    Chasing some saaz rhizomes if anyone has got any - located in Brisbane or if anyone can post cheers
  4. J

    Rhizomes for sale

    If that other hersbrucker is still left i'm keen :)
  5. J

    Making a Pilsner

    I'm not sure about doing it with extract, but Saaz is the king Pilsner hop... (imho) i'm still hunting Pilsner too, it's hard to get these lager styles right
  6. J

    Another 'To Decoct or Not to Decoct thread'.. Lagers...

    Cheers, i will start protein resting and see what happens.... What kind of RO setup do you have? I'm using Brisbane tapwater here but have heard from Ross the water chemistry in redlands shire is a lot better for Pilsner type beers, it's almost free from carbonates.. I'm thinking about turning...
  7. J

    Mangrove Jack Craft Series Yeasts

    True, the most I could say definitively is that the OG of the wort, and the temperature and conditions under which it was pitched were the same as the previous batch in which I used saflager... as to yeast cell counts i have absolute no idea. Right now I am counting cells in 'packets' :D
  8. J

    Mangrove Jack Craft Series Yeasts

    Visual... no krausen formation etc. I am a noob, my normal procedure is not to start taking gravity readings before i notice krausen
  9. J

    Mangrove Jack Craft Series Yeasts

    Currently drinking a 100% Munich SMaSH brewed with Mangrove Jack Bohemian Lager yeast... I experienced a very long lag time with this yeast (~72 hours) but the flavour is perfectly OK and not noticeably different from other Munich SMaSH's i've done before. Very happy with the flavour but due to...
  10. J

    Another 'To Decoct or Not to Decoct thread'.. Lagers...

    I just picked up a copy of 'New Brewing Lager Beer' by Noonan in the ongoing quest to brew better Lagers... It's a great book and one thing that stood out was him saying that you're not going to get really authentic taste without decocting undermodified malts... Given that the only lager malts...
  11. J

    Another SEQ Grain Bulk Buy Thread

    Hey I'm keen for a couple of sacks but being a noob who's only been on one BB before I'm not sure I should be organising.. though I'd be happy to Are there any more seasoned punters wanting to put their hand up?
  12. J

    VB Clone

    A big mac would have been better as I have to report that this attempt at a 'VB Clone' failed. I ended up throwing it out yesterday. It wasn't infected and didn't smell too bad but tasted like a cross between stale Coolibah Moselle and goat's piss. I have resolved never to attempt anything as...
  13. J

    Timmy Taylor's Landlord Clone

    I wanted to have a go at this. A Yorkshireman tells me it's a session beer, but it's 9 bucks a tallie at Dan Murphy's - I can really only afford to drink one at a time. There's a lot of recipes around but I'm not sure which are the best - I've heard having it come out too pale is a problem...
  14. J

    VB Clone

    :lol: well yeah point taken, its just a one off, but it would be nice to see how close to commercial beer is attainable plus learn how to get thinner body my standard mash 60 min at 62-65, 20 min at 72 fly sparge at 72 is that anywhere near a decent lager mash?
  15. J

    VB Clone

    Its highly possible I've got issues with mash temperature. for lagers i always aim for 62-65 and a long mash but my lagers are always a lot thicker than commercial lagers.. its hard to keep an exact temperature with the drink chiller.. i would generally be topping up halfway through with hot...
  16. J

    VB Clone

    AG... they say 30% fermentables... but as you say it's not by pure weight, and i've no idea how to work it out in beersmith so you'd just dump the sugar in during the boil then i guess ... by the sounds of it dextrose would be preferred..(?) Cheers for the advice - I'd like to know about...
  17. J

    VB Clone

  18. J

    VB Clone

    I know this has been asked before and laughed at ('go piss in a bottle and force carbonate')... but how much sugar would be in the avg aussie beer like vb per 25 litres? would it be white sugar or raw sugar? I want to brew an improved vb or xxxx so my mates finally say my beer is good. I am sick...
  19. J

    SMaSH with Munich I = ?

    Would love to try something a bit darker/hoppier.. Marzen/Oktoberfest/Vienna.. are all these beers pretty much the same? I can't find any of them in the bottle-o's and know nothing about what theyr'e supposed to taste like.. So flying blind. Any recipe ideas out there for kick arse lagers pale...
  20. J

    SMaSH with Munich I = ?

    100% Munich I + Hersbruker = Dunkel? No idea what it is but I like it.. I wish that toasty character would hang around, seems to fade away over a few weeks drinking *cough* i mean lagering.