• We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.

Search results

Aussie Home Brewer

Help Support Aussie Home Brewer:

  1. Goose

    The NEIPA thread

    Yo Truman, have you posted the recipe for this , if not , like to see it. My attempt with Kveik so far have yielded a beer way more bitter than I was expecting and I attribute that to how aggressive this strain is as it just seemed to chew through the malt character leaving only the hops behind.
  2. Goose

    Diacetyl or infection

    yep, I get this i get this too finishing around 4.4 I oxygenate inline during wort transfer to the fementer with pure O2 now you are beginning to lose me (though at least you qualified your statement)... you mentioned above its reaction, yes it is, and the lower the temperature, the...
  3. Goose

    Diacetyl or infection

    very fair points and fully agree its an issue with yeast but I still ponder what I might be doing wrong with the step ups given I had precisely the same issue even pitching dried lager yeast both rehydrated and directly in different trials. To add, I could solve the problem by "krausening"...
  4. Goose

    Diacetyl or infection

    Thanks Mark, but I am confident in my sanitation procedures and have been as meticulous as I can in my pitching rates by stepping up to well above what the calculators say is the minimum. I had this problem almost repeatably and never ruled out bacterial infection though never tasted any other...
  5. Goose

    Diacetyl or infection

    sorry I disagree. infection can be a cause but in my experience it has always been the existence of the diacetyl precursor called AAL (alpha aceto lactate). This is formed in the fermentation process but is tasteless. It should be reabsorbed by the yeast at the end of the fermentation process...
  6. Goose

    Dry hopping cylinder

    I used pellets. As said the problem is they float to the top of the cylinder, expand and form a plug. Useless, at least for me.
  7. Goose

    Dry hopping cylinder

    Anybody tried using one of these ? I thought I'd give it a try, since I tend to re-use my yeast cake and while effective, loose dry hopping makes an awful mess of it. While the volume of the cylinder can easily accommodate a decent dosage of hops (i aim for 4 g/litre) when I tried it I found...
  8. Goose

    Fermenting Under Pressure

    thanks Dr WEAL. I am closed system and about as LDO as can be, from boiler the beer never sees air until it comes from my dispensing taps. Fully note the effect of temperature and pressure but for lagers I think its mostly about the viability and cell count of the yeast which of course is a...
  9. Goose

    Fermenting Under Pressure

    Just my 2c of experience. I tried fermenting my lagers under pressure but in all honesty could not notice any difference in the end result. So I went back to atmospheric fermentation. Dr WEAL, I do apologize I havnt read all 292 posts but you seem to be onto something here, can you summarise...
  10. Goose

    citric vs lactic acid equivalence for mashwater pH adjustment

    What indeed Sir Martin. I was using 1.16 which does not have the option for solid acid adjustment (refer screenshot). However I just downloaded your latest version 1.18a where indeed, it is. So thankyou for that clarification and I guess I shall have to check for updates more regularly.
  11. Goose

    citric vs lactic acid equivalence for mashwater pH adjustment

    Gents, many thanks for the feedback. MHB, yes I am aware that Citric is not the best but as Manticle correctly points out I don’t have immediate access to liquid lactic, the only two homebrew shops that exist in this country do not stock it while citric is available in supermarkets. I am trying...
  12. Goose

    citric vs lactic acid equivalence for mashwater pH adjustment

    Hey Martin good to hear from you on the forum. To calculate the equivalence between lactic 88% and solid citric, I used your “Sparge Acidification” tab. For my water with a starting pH (7.0) and alkalinity (19 ppm as CaCO3), targeting a pH of 4.3 the output tells me I need .045 ml of lactic...
  13. Goose

    citric vs lactic acid equivalence for mashwater pH adjustment

    That's a new one for me on solid acid, I assumed the crystals were 100%. If not, what is the inert compound in there ?I could only guess whether there is any water contained in the crystalline structure, ie anhydrous or pure. So, assuming its pure, do you know the answer ? Thanks in advance.
  14. Goose

    citric vs lactic acid equivalence for mashwater pH adjustment

    Most water calculators out there only seem to facilitate the use of liquid acids for pH adjustment but I only have access to solid citric so looking for confirmation that my conversion is accurate. I have had a play with Brun water which i find a bit user unfriendly and if I am right it would...
  15. Goose

    Filling kegs

    My kegs are at room temperature but I fill them with chilled fermented wort. I fill through the liquid out head with the lid sealed into the keg which has been prior sanitised and purged with C02 in an attempt to be as "closed system" as possible. the reason I fill with chilled beer is so...
  16. Goose

    Do hop flowers have seeds ?

    Fascinating. I would never have believed that the size of the human genome is less than most flowering plants until I did a bit of research. https://en.wikipedia.org/wiki/Genome_size#/media/File:Genome_Sizes.png :icon_offtopic: makes me wonder how some people justify their choice to be...
  17. Goose

    awesomeballs!

    awesomeballs!
  18. Goose

    Get into O2 guys, if you're serious about nicer beer

    no but I got a much slower start I found out when I realised my bottle was empty on this particular brew....
  19. Goose

    Get into O2 guys, if you're serious about nicer beer

    If you fill up at BOC then it is the same stuff and I do not doubt the BA on this point. The regulations and classifications that distinguish medical grade from others are in fact detailed (albeit vaguely) on the BOC website. For a bit of a laff I did find a similar discussion and another...
Top