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  1. philrob

    Negatives to drinking high fg beer?

    No worries. In that case I suspect your initial mash temperature would have been on the high side. Dropping from 74ºC to 58ºC over 20 minutes seems a very rapid drop. Are you sure this is correct and that it dropped that quickly? Seems unlikely. I only lose 1 or 2ºC over an hour long mash.
  2. philrob

    What is the recommended lagering process for a true pilsner?

    I always use dextrose to prime, and add it to each bottle before filling. I don't bulk prime. As for yeast, I distribute sort of equal proportions from a single packet of dry yeast into each bottle (a bit hit and miss, but it works for me). Might not be necessary, but it won't hurt. I've used...
  3. philrob

    What is the recommended lagering process for a true pilsner?

    I currently have a lager underway. I fermented at 10ºC for 2 weeks, then raised it gradually to 18ºC for a couple of days (even though I don't think I needed to as I pitched a shedload of yeast) I racked the beer off the yeast into another fermenter under a blanket of CO², and dropped the temp...
  4. philrob

    Negatives to drinking high fg beer?

  5. philrob

    Negatives to drinking high fg beer?

    That recipe and your mash temps should normally have given you a lower SG. All I can think of is your method of measuring your SG. As elmoMakesBeer said, if it's with an refractometer, you should adjust for alcohol content. Most brewing software will have that tool, but if you need it, I have a...
  6. philrob

    Negatives to drinking high fg beer?

    Bit difficult to give you considered advice without all the details. Would be helpful if we have the following information: 1. Recipe 2. Mash temperature 3. How long did you mash 4. Which yeast 5. How did you measure your post mash SG? 6. How long did you ferment and at what temperature? 7. How...
  7. philrob

    Maris otter SmAsH recipe WANTED

    Yup, you're correct, but let's not nitpick. The main purpose of a SMaSH,as I understand it, is to learn what single ingredients bring to a beer. OP didn't explain why it had to be a SMaSH. No reason he/she couldn't brew with either of those hops or in combination. For me, using the 2 hops would...
  8. philrob

    Maris otter SmAsH recipe WANTED

    Simple. 100% Maris Otter. Cascade @ 60min to about 20 IBU, then Cascade & Mosaic at 5 or 10 min to about another 15 IBU. Dry hop later with either or both as you desire or not. WY1272 or similar.
  9. philrob


    You could also log into Then sign on as a member, and go into BrewBuilder on that site. It has lots of proven recipes (including those proven by the likes of MHB and Brewman themselves).
  10. philrob

    New to liquid yeast

    Once your beer has fermented, the slurry from either dried or liquid yeast will behave the same. I strongly suspect you have underpitched, and probably should have cultured up the White Labs yeast on a stirplate (or similar) to give you enough volume of yeast. I have a brew lagering at...
  11. philrob

    Seems like I can't post a thread under The Brew Shed?

    You should be able to now. It's simply that your first 2 posts after joining need to be moderator approved.
  12. philrob

    Rice wine

    Polish to English translation: Do you have a proven way to make rice wine?
  13. philrob

    What are you brewing 2020 and 2021 ?

    Simple Czech Export Pale Lager. 5000 gr Weyermann floor malted dark pils, 91% mash efficiency. Magnum and Tettnang to 45 IBU WY2042 spun up on the stirplate. Will pitch and ferment at 9°C. Might do a diacetyl rest but probably not necessary. Lager for about 6 weeks after racking.
  14. philrob


    Yup, it's a 500 gr Passata bottle. I actually spun up 2.5 litres after smacking the pack, then discarded the beer, and transferred the yeast into the bottle. I spun another 2 or so litres with about 20% of the first growth, and the bottle is the combined result after discarding the starter beer...
  15. philrob


    I think I've spun up enough for a 25 litre batch of Bohemian Pils.
  16. philrob

    MillMaster v MaltZilla Mills

    Here it is, milled at 1.1mm by hand in the original MillMaster.
  17. philrob

    Hunter United Brewers

    Our Newcastle and Hunter Valley NSW brew club has a new website, for those interested.
  18. philrob

    Alright! I need help! In pimpama QLD

    If wine like is your problem, first thing I'd look at is fermentation temperature control. What temperature are you fermenting at? Second thing would be choice of yeast and how much you pitch. What are you using and how much?
  19. philrob

    MillMaster v MaltZilla Mills

    I've been using the original MillMaster since it was first released about 13 or 14 years ago. I still hand mill, and don't bother with a drill any more, as I can mill 5 kg in no more than 10 minutes. Unless you can seriously slow the speed of your drill, you will get a better crush hand milling...