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International yeast suppliers Lallemand Brewing has released a dry yeast version of a Saison yeast, for the first time ever. Named Belle Saison, the yeast is a classic Belgian Saison strain that will give brewers the freedom to create Saisons and Farmhouse Ales, complete with complex...

Anyone know where to get chit malt in Perth or does anyone stock it in Oz for that matter - I know Best malz sell it but can't seem to find anyone that has it?

G'day, I had an american wheat beer going in primary for about 4 days using notty (OG 1.045 got down to 1.010) and added some peach juice (from the juicer) on the 4th day which was about 10% of the total volume of the beer in the fermenter. I forgot to measure the gravity after adding the...

G'day all, Feel like doing a single decoction helles on the w/kend and was wondering if you still need to do a vorlauf after the final step. In my case the final step is the deoction to mash out temp and rest there for 15 or so minutes. Should I still do a vorlauf once that step is complete...

Does anyone use this for Brewing? I've used it about 10 times so far for brewing helles/pils and bought it from Bunnings with no side effects. Anyhow thought i'd go direct to the source in Garling St O'Conner ( much cheaper than Bunnings and they sell 25 litre tubs) and the bloke there said you...

I'm sure this topic has been done to death before somewhere on here ( please point me to the thread if it has) but does anyone know the best way to chill tap water before the counterflow chiller?? I was thinking of running the tap water through one of these...

Gday all, Can anyone shed light on salt additions. If using distilled/RO water do you scale the salt additions according to the Total amount of liquor used or the amount at pre-boil. I realise adding a % to the mash and then remainder to the kettle is the way to go but not sure on wether to...

Is there any need to crash chill a hefe or wit (after fermentation is done) apart from getting them cold for better gas solubilty when kegging?

Gday everyone, Can anyone tell me if the following water report could be good for brewing pale ales because basically I've got NFI when it comes to this - but I'm trying to learn? CA -45.8 ppm MG- 14.8 ppm NA - 78.2 ppm SO4 - 77.2 ppm CL - 58.5 ppm HC03 - 169.1 ppm Cheers

Gday everyone, I've got a question about mashout volume. I've got a blichman tun with a false bottom and was wondering if anyone had any ideas on mashout procedure for single infusion in general. I've never done a mashout step before but would like to try and was wondering do I add the amount (...

Gday everyone, Just wondering if it makes a noticeable difference using dry ( S33) or liquid yeast (Wyeast 3944) for a witbier that contains the usual coriander, citrus zest and other spices. I think it makes a difference in a hefe or a saison as those beers are totally yeast driven but a wit...

Gday everyone, Wondering if anyone has dry hopped with nelson Sauvin or Motueka ( Saazb ) or both and their impressions.

Gday everyone. Looking at doing an AG saison and was wondering when to actually add cane sugar (recipe calls for it) - in the mash tun or kettle?

Hi Guys, I read somewhere here but can't remember where or find it again something about filtering stouts. Does anyone filter stout and if so does it produce a noticable result seeing as though a stout isn't clear anyhow.

Hi Everyone. Can anyone point me to a thread describing how to naturally carbonate in a stainless conical then transfer under pressure to a keg? Cheers.