Search results

went last night and had a blast. thunder road. yawn. all that excitement of a new brewery and we get a bland pale lager. best new find was a little set up from geelong way, beacon brewery. lovely bitter and a similar but coffee infused one. arctic fox dry cider was a nice surprise too. neil...

it added spome chocolate but was definatelt tooearly in the boil. not the glass cleanliness as i always properly clean my glasses and my other beers have great retention.

you're probably right there. i considered that later and was a little shitty at myself for not taking it into account earlier.

i made a chocolate porter recently and despite being quite tasty it has absolutely no head retention. i was wondering if this could be due to the addition of cocoa? has anyone else found this? the recipe i used is as follows: Mash (60 mins @ 66): Marris Otter: 4kg...

oh ok. i was assuming the size of the equipment was growing relative to the batch size (i'm using a 66L kettle and mash tun). i suppose if that's your method you probably would lose a bit of efficeincy. having too small a mash tun would mean a low water to grist ratio which would have less...

i couldn't imagine why efficeincy would drop with larger batches. is it assuming its harder to get a consistent temperature through the mash or...? i've done about 6 double batches and it's been as good as (at times better than) ever. if there is a difference would triple batches be worse still?

why do you get lower efficeincy for double batches? since i started doing double batches my efficeincy has been higher than ever (pushing 80%). don't mean to change the subject sorry. so on topic; as cdbrown mentioned if you're splitting it into 2 fermenters it won't make a difference. now...

first time i've been on in months, sorry mike. the marsh rosemary i imported from an american site. not sure if it was supposed to make it through customs (the myrica gale didn't), but it might be worth a shot. murray

was actually WLP530. climbed through the replacement airlock as well today. all good fun, cheers

The cursed brew strikes again...

Did my 50th brew yesterday. thought i'd make it something special...a belgian quadrupel. should be a good day, what could possibly go wrong? first drama didn't take long as my urn was heating up the water the adapter managed to melt itself into the socket and short out the house. bit of a set...

50th brew tomorrow so i'm doing something special: Belgian Quadrupel: 23L batch Pilsner malt: 9kg Caramalt: 250g Light Munich: 150g Dark Munich: 250g Vienna malt: 200g Dark crystal: 120g Chocolate: 100g 3 hour boil: Belgian Candi syrup: 500g Clear candi sugar: 250g 60 - Northern brewer: 25g 15...

at lower temps the beer has more disolved CO2 in it. So you dont need to add as much when priming. can't remember exactly what the figures are, but bear in mind. before i was aware of this i did have a bit of a problem with over carbing my lagers murray

i started with the kits about 2 years ago and came into the three tier system about september last year. never really did partials or BIAB. currently upgrading my 3 tier system so i can do double batches. probably stay there for a while. murray

yeah its safe. but definately drink it quickly if you're sure that's what it is. maybe leave one bottle for a little while so you can see what happens after about 4 months. i've ended up pouring out nearly half of mine cause i didn't drink it fast enough (wasn't totally convinced it was infected...

i recently posted about an infection which people were quick to point out looked like an acetobacter infection. the beer tasted great for about two months but has now soured to the point where i can't drink it. if it does look like an acetobacter infection, i'd be drinking it up pretty quickly...

just bought the orange blossom i'll be using for my first mead! it'll be a 10 litre batch and modelled very closely on the JAO recipe. has anyone had any luck making mead with WLP760 or WLP755? anywho, wish me luck. Murray

fair enough: i only aerated once it was cool and in the fermenter with some vigorous stirring. from the boil it gets cooled instantly through a plate chiller which is connected straight to my kettle so no hot side aeration. it doesn't taste "green" as i've definately had experience with that and...

Just took a sample of a blonde ale i knocked out a few weeks ago, while the gravity indicates it's done, a taste test showed signs of oxidation, that is; it hard a cardboard taste to it. not sure how this could of happened: its still in the primary fermener the fermenter hasn't moved since i...

bubbling doesn't necessarily mean fermentation. change in pressure or temperature can cause the airlock to bubble. go by the hydrometer reading. as long as that's stable you're good to go. murray