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Hi all, I'm going to make my first AG (proper) wit soon, and have formulated the following recipe: 22L batch OG 1.048 Pilsner 47.5% Raw wheat 47.5% Rolled oats 5% Rice hulls Mash (multi-step infusion): 42 degrees 20 min 53 degrees 20 min 65 degrees 60 min 75 degrees 10 min Single bittering...

Hi all. I'm slowly upgrading my brewery from the discordant gravity-fed mess it currently is to a single tier system using a march pump. When pumping wort from the mash tun, does the pump draw a lot of grain through the manifold, or does it settle out relatively quickly? I figure it's the...

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Hey all. In the past I've made a few ciders using preservative-free apple juice and a touch of lactose. They usually go down fairly well, especially if they're six months in the bottle. Obviously they are a bit one-dimensional and lacking in the real apple flavour department. I can't really use...

G'day fellow brewers, I have a question for you. I'm brewing a Helles tomorrow and I've just been going through everything to make sure I'm okay for brew day and I noticed something interesting. It turns out the Spalt I was going to bitter with is from a 2007 harvest. I bought it from G+G a...

Hello all. Long time, no see. As the thread title suggests, I have a question regarding the calculation of adjunct addition in all grain recipes. Namely, do you guys modify the adjunct addition to fit with the actual efficiency you got rather than the assumed? For example, this recipe for...

After a recent party, a few of these got left behind. I just opened one up and... *shudder* it was awful! After two mouthfuls, I poured it down the sink. I thought it might have been a fairly run of the mill pale beer with a hint of citrus and a slight citric acid twang that might make it more...

Hey guys, I'm not much of a hop-head, so I've never dry hopped before. I recently put down a golden ale that's turned out a bit weak and pathetic in the flavour/aroma department so I was thinking of hitting it with some amarillo in a voile bag. My question is, how does one take care of...

I have a couple of bottles of this rather tasty brew kicking around my place at the moment and I was thinking of sub-culturing the yeast. Does anyone know if the bottle yeast is the same as that which is used for primary fermentation?