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Did a 80% pils, 10% munich, and 10% rye on the weekend for my first beer with rye, in the grainfather. I was swearing like a trooper trying to get the burnt crud off the element. And missed my gravity targets. Hope it'll be a good beer though.

Apologies for the necro post, but I'm intending to use these in a saision as a sub for nelson savion. Has anyone used them? The recipe will be: 80% pils 10% Munich 10% rye White labs french saison yeast

I'm considering a saison for my next batch, now I usually do about 4kg of pilsner malt, .5kg wheat and whatever yeast in a 23L batch. This time I'm thinking of using rye, but I've never brewed with it, anyone got a good rye saison? I'd like to keep it simple.

Alight, waiting on pickup. Thanks everyone!

Selling my birko 40L urn, been used for BIAB exclusively. Exposed element, little bit grubby but perfectly serviceable. Willing to throw in my bag for BIAB as well. $100 Monash area, Melbourne.

Well, I've been reading over this thread, and the one linked early on, obsessively. So now I have a plan, that doesn't involve making a full size batch first off(here's looking at you horrendous "russian imperial stout") . Got a ~500ml starter going with DME and a small handful of grain. Let...

I've been running brewmate and using the no chill checkbox. Seems to work ok, from what I've read though, no chill additions are generally equivalent to about a 10 min addition.

Planning on having my first crack at this style soon, I'm a little torn though. Too much roast/dark grain? Suggested bittering? Leaning toward 30-35IBU, if I keep the carafa and the roast. In 23L: 4kg pilsner malt .5Kg rolled oats .3Kg Carafa II .3Kg medium crystal .3Kg chocolate .3Kg roast...

So I found this has grown over the last couple of days, fermenter hasn't been open since I pitched, there's a sort of flowery smell to my nose, but not really anything I can identify. doesn't smell like clean freshly fermented beer. Was looking to bottle today, so is it salvageable or is it...

Well, for what it's worth, I've put my money down on the Kelvinator. Should be getting delivered tomorrow just in time for the heat :blink: Paid the extra to have the old fridge removed too, now all I've got to do is put enough dosh away to get myself a fermenting fridge....

Cheeky *******! :D I suppose I should have written that a little differently, made it sound a little more like I bumped her off to get the fridge.... It did good service, seeing she had it for years, I've had it about 5, and the plate at the back tells you the gas charge in oz. Well, glad to...

Well, with the old beast of fridge I acquired from my grandmother dying on Christmas eve, I'm looking for a new fridge. From the digging I've done so far Electrolux, kelvinator, and westinghouse seem to have a very good reputation, but I know bugger all about fridges except they keep my beer...

No. Place I live in has no air con, and I haven't really chased a fermenting fridge. It did occur to me the other day I could use the laundry sink full of water + frozen PET bottles. I'm not too concerned overall, I tend to brew with the seasons.

Pitched a packet of this on sunday or monday. Not actually sure now. Quite a slow start, but looks like it's about done now. Krausen has dropped off. I'm a little concerned that it hit 25 degrees yesterday, but I guess I'll see. Hopefully be posting a taste test soon.

Tried saison dupont last night. Fantastic drop, well worth the $13 for the bottle. Dangerously drinkable though....

Brewcraft stock it. At least in their Oakleigh south store.

I'm planning on trying a wheat in the next few days using the Bavarian wheat, I was warned when I bought it that it tends to taste like wet dog smells once it gets above 25 or so. Going to go with something like: 4Kg wheat malt 2Kg ale malt 65 degree mash for 90 min or so bittered to ~20 IBU

I tend to rinse the fermenter out with hot water and leave it filled with bleach solution until I want it again. Then I drain, quick rinse, sanitize (probably overkill, but whatever), and off I go. If there's stubborn stains, a lot of people use nappiesan, which I think is basically sodium...

Funny, I just bottled a beer using the same yeast. I was thoroughly impressed with the yeast cake on the bottom of the fermenter, had to get in there and scrape it off with my fingers, swirling the fermenter with a little water didn't cut it. Didn't like the first packet I pitched didn't go...

If anyone is interested, I bottled this today. When I tried a little out of the bottling wand I was wondering who'd been squeezing rock melon into my beer. There's a little bitterness there, but I swear all I can taste is melon. I'll see what it's like when it's carbonated, but I think next time...