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Cheers mate, I'd like to reiterate everyone else's statements in saying thanks for all your hard work! :beerbang:

Carboy - 1 tazman1967 - 2 Cocko - 2 Hogan - 3 Razz - 1 Eric8 - 2 Daemon - 2 Beerstan - 2 Baris - 2 Rudy - 4 Malbur - 2 Supra-Jim - 5 Beers - 2 canon1ball - 2 kirem - 4 robbo5253 - 2 marky_mark - 2

If it's not too late I'd be keen to grab two of these bad boys as well... Cheers, Mark

Hey Guys, I was just wondering how people rinse a very flocculant yeast like 1968 after each batch. Usually before I repitch a yeast cake from one batch into another I'll rinse it with pre-boiled water and allow the hop and break trub to settle for say 10 minutes. Then I'll decant off 1L or...

Hey Guys, I've been deliberating for a while now over the root cause of some mild yet noticeable rancid vegetal flavours and aromas that I have in at least two batches now. I am still open to possibility that it could be an infection or DMS, however I am less and less inclined to think the...

To date I have only detected this issue with the two beers I talked about (a Dortmunder and an American Brown Ale), but it may turn up in more... If it is an infection I'm thinking it may have come from my racking hose, which was used to transfer both beers into the keg post fermentation...

For taking the samples I'm just using a picnic tap and a short length of 4mm beer line. It gets a run through with hot water every time I change kegs. Even so could that explain the loss of hop character or the vegetal flavour/aroma in the beer?

Hey Guys, I'm hoping someone may be able to shed some light on this situation. Recently I put down a Dortmunder export, and an American Brown Ale. Both were tasting fantastic throughout fermentation and right into the keg. However, after around two weeks in the keg the hop aroma has dropped...

Hey Guys, I'm thinking of putting a couple teaspoons of gelatine into a keg of recently brewed APA to clear it faster than CC'ing will. Just want to know if anyone has any experience with fining directly in the keg? Will the gelatine trub that settles after a few days get sucked up through...

Here's a Czech Pilsner that has been in the keg for 3 months lagering, fantastically smooth. Cheers & Beers

Here's a link to a thread this week that talked about recipes to get non homebrewers hooked on the idea... http://www.aussiehomebrewer.com/forum/inde...c=15463&hl= Might help you out. Otherwise a good simple pale ale with 90% Pilsner malt, some light crystal and good hops will always make a...

Well i guess it all depends upon when you define the style "Classic American Pilsner" - Most, including the BJCP, have defined it at a point when it was obviously most distinct from its continental counterparts, and that's I guess how styles work. Not everyone has to brew to style, and not...

I wouldn't be so sure Gryphon. My understanding, and I believe that of most brewers around the world, is that Pre-Prohibition/Classic American Pilsners included a significant portion of adjuncts in their grain bill, particularly corn. They were produced by German Brewers who migrated to the...

Can't go past a Trumer Pils on a warm day. Plus, Paulaner Munich on tap is fantastic. Cheers

Lets have a look at some empircal evidence... What temperatures do people ferment their bohemian lagers at?? --Vote Now-- Cheers, Mark

Hey Brewers, There is a lot of literature about fermenting lagers cool to minimise the number of esters and produce the characteristic clean crisp lager character that we all know and love. At a deeper level though, does anyone know of any research that has investigated how other subtle...

There are a lot of good arguments floating around with this thread. As for the motivation behind my method described earlier, I find that it gives me a good compromise between the accuracy of imersing the probe in the wort (or insulating it to the side of the fermenter) and avoiding temp...

You may find that as the yeast, polyphenols & tannis settle out; and some of the other compounds meld together you will get cleaner flavour that will help with the perception of bitterness. Plus, as Tony said, carbonation does tend to accentuate bitterness, and with kegs that is something you...

Any idea when score sheets are coming out guys?

I've experimented with thermowells and having my fridgemate probe strapped to the side of the fermenter, comletely insulated from the fridge air by a piece of industrial grade insulation taped over it. The problem I faced was that the wort temp would swing by a few degrees before the compressor...