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:P

Thanks a lot brewers, for the compliments, Tony, Ive seen Aussiehomebrewer with Bitburger signs on the wall :P Screwy, Gudrun says thanks a lot and greetings to your better half as well. this computer is dedicated to brewing only. When I turn on the main switch, the computer goes on. The...

Howdy Brewers, nice breweries to see here. I didnt post so much lately here on AHB, because weve moved to our new house. After some renovations around the new (old) house, I found time to build my new brewery. Here some photos of the new playground: The brewing process is completely...

Hey BjornJ, you have a grain/water ratio of 1/6.36 (5.5 kg malt to 35l of water), thats quite a lot of water, so I wouldnt sparge at all. I guess that your OG will be a little bit low, means your going to produce a "thinbeer" ;) So, you may dispense the sparging. Good luck :beer:

Hi BjornJ, Id have some questions: What is your grainbill? I mean in kg, not in percent and what is the grain/water ratio at mash in? How much water do you have planned for sparging? btw. Im also at brewing right now, the same mash regime as you do. good luck with the brew. Cheers...

Batz-Stickers youll find even in Germany :P

Hi Komodo, what you need is a burner controller such as: http://www.ebay.com.au/itm/HONEYWELL-SATRO...=item35af6ab592 an ignition transformer with sparking electrodes, an ionisation elektrode and a gas solenoid valve Cheers :icon_cheers:

Standard over here is around 0.8mm gap. :icon_cheers:

Pete, you wont believe it, a can of cooper lawn mower got me started on homebrew :) Brought it back home from a holiday downunder. Was my first homebrew and I loved it. ... and I still love XXXX..... Cheers :beer:

:lol: :lol: :lol: :P

yeah, thats right. In Germany it would be a PITA to pay instantly for each drink you get, means thats a waste of time/ressources. The coaster everyone gets, is a bill as well. Everything that youre consuming whilst youre in the location, will be written on the coaster and should be payed when...

Thanks a lot NewGuy for the nice report, its a pleasure reading it. I hope you havent cought "Montezumas Revenge" already in Germany, hopefully not in the restaurant featured with the Michelin star :wacko: Prost mate :party:

Another point of view: think about the people who live in an appartment, means not everyone owns a house and a shed. They could brew their beer in the kitchen, using a little space only. Cheers :icon_cheers:

Hi ho brewers, one of the best sources for brewing knowledge is John Palmers Bible "How to brew". http://www.howtobrew.com/section3/chapter14-1.html The graph on this site shows very nicely the temp range where the enzymes are working best. Cheers mates :icon_cheers:

BribieG, that theme is discussed very often, also here in German brewing boards. I dont want to get deeper into the theory, only I can say from my own experience, there is a significant difference in beers brewed with or without protein rests. Its not only cutted corners of the beef ;) For...

Thats right. What we have talked about is the standard mash regime. Hoch-Kurz is a method to shorten the time by doing 2 rests only: Hoch-Kurz-Verfahren: Temperaturrest 62 C for 30 min Temperaturrast 70 C for 30 min thats all. Cheers :icon_cheers:

this method is standard in Germany since more than 100 years :icon_cheers:

Thats what I say too, 5 to 10 minute is enough. Any longer mash out extracts more tannins only. Cheers :icon_cheers:

Hi Pat, old mate, Id say, a CPBF is a very useful thingy and a must have for every homebrewer who want to give away some homebrew, or take the own beer to a party somewhere. to the cleaning regime Id like to add some words: because of the short time the beer is in contact with the tubes and...

Howdy all, Im able to brew/produce around 70l of wort at once, but the fermenter holds only 60l, so the surplus wil be frozen in one liter portions. Any time its needed, just put one bottle in the microwave. Cheers :icon_cheers: