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Could just do what I did and get a job as a maltster, I get to make 130 tonnes a day, and take some home to make beer from :P

Just a middle of the road 700hL on the Ballarat Uni system, at home only 24L :P

And an exam, and a couple of lectures on yeast :P

Its laid out in four sections Semester 1 - Intro stuff like some malting biochemistry and such and then raw materials Semester 2 - The brewing process Semester 3 - Yeast and fermentation Semester 4 - Food safety and malt/beer analysis The science is quite full on, especially semester 3, and a...

Thanks mate, and congratulations to you on finishing the course! Any new prospects on the horizon from it?

I finished at the end of last year, and now am a malster for Joe White here in Adelaide, and alot of what I've learned has come in very handy, and I keep teaching everyone more about beer cos they don't know much about it :)

Sorry but a 1 micron filter is only going to remove suspended solids, dissolved species such as polyphenols (ie tannins) will pass straight through, if you went small enough to strip out tannins you'd be stripping out your colour and remaining carbohydrates too!!

Made an american brown with 2011 cascade yesterday, will report back :)

You lot should publish this as a scientific article

Its awesome when your friends say they cant drink pure blonde anymore after having your beer :)

I'm pretty sure that most of the sulphur in cub beers comes from their yeast

Well the bottle says Australian Pale Malt, Malted Wheat and English Crystal for the maltbill,so maybe guess the colour and go from there? Also says Galaxy and Cascade at various points in the boil. Does anyone know what yeast the goat use? If its an average yeast ( 75% AA) you could aim for...

well I was considering adding my self to the backup list pending how a batch I bottled last weekend was shaping up, but I didnt have high hopes as all i could smell after bottling was ethyl acetate, I just chilled down a sample and yep its still there big time, so no go :( I will be rocking up...

I've taken your suggestion on board, and gone for something similar to Tony's bright ale clone for the hop schedule Cascade flowers @ 7.6% alpha B Saaz flowers @ 8.2% alpha 10g of each @ 60 20g of each @ 20 30g of each in the cube for roughly 35IBU might dry hop based on fermenter samples

the bended elbow 'premium ale house' is quite dissapointing, the only ale they had when i was there a month ago was a decidedly bad keg of fat yak, they have grolsch and stella on tap and then the usual fare. apparently craigs royal hotel is quite good, but was closed by the time i made it...

Thanks Sydneybrewer! Everyone who tries it seems to like it! Perfect balance I reckon, nice sweetness balanced with resiny bitterness! Next up same malt bill but subbing all late hops with Amarillo pellets (wish we could get em in flower form!!)

Made again but with 50g of nz cascade flowers at 20 and another 50 at 0, once again really nice

Recipe for my entry 5kg BB ale 700g BB Wheat 200g Bairds light crystal 100g pale choc 15g target @ 60 50g NZ Cascade @20 50g NZ Cascade @ 0 35IBU ish, certainly tastes it, if not more OG 1.048 dunno FG broke my hydro :P

count me in :) I just bottled a beer that fits this category perfectly! Will post the recipe after work, but it involved 100g of cascade flowers at 20 mins or less :)

Victoria bitter isnt a bitter, its a lager, so as far as coopers kits go your better of getting the lager tin. The bitter is darker and sweeter thanks to english crystal malt. Maybe try a lager kit with BE1 and a couple of sachets of dried lager yeast fermented cold, or be lazy like me and use...