Search results

I work at he Sail and Anchor Brewery across the road is Monk Brewery & Kitchen down the road is Creatures Hit Swan Valley on the weekends: Feral, Elmars, Duckstien, Mash, & Last Drop. :)

Great Idea - Vanilla priming sugar...i like the cut of your jib!

My last robust porter attempt, i used a whole vanilla pod - cut and scrapped out seeds and added both to the ferment. tasted zero after the ferment. The other guys are right, add late in the ferment and use in extract form.

Any tips on re-culturing a yeast from say a Delerium Tremens or a Rochefort 10?

Its a valid point man, i had thought about it. This one is new and doesnt really have any odour to it. this does'nt mean that your not right though...mmm...I guess risking oxidisation over infection is the way to go???

What ufortunately, in this picture, looks like some form of kinky bedroom tool, is actually my homemade areation device. Made from stainless rod from a brewery (used as one of 3 sparege arms) connected to a $10 hand pump. the thoery is sound and it works in water, but i am yet to utilize in a...

Interesting...Cheers :)

Are refrectometers that good? Preferences???

Its for my Kettle, that is currently also doubling as my Hot Liquor tank at the moment. I think the burner is the best way, more money, more hardcore, more control.

Tossing up weather to spend $200 on a 40cm x 40cm gas jet burner or Buy a heating element an "installing" that into my kettle. The element, although, the cheaper option will give me less control over temperatures??? Where as the jet burner is a better long term option??? Thoughts anyone???

Awesome, very helpfull. Cheers. :)

What is the reasoning behind dropping the ferment temp prior to bottling? Diacetyl absorbtion? do you do it with all styles? If you know, please inform me Cheers

i have found an old cooling unit that coils around itself 20 times, with 2 spout - one in and one out. i think it would be good as a wort chiller? i found it in the boiler room of a brewery i work at. the brewery has been closed down - yes CLOSED DOWN - the boiler room was full of handy...

Possibly, I just had a crack at percentages - pretty open to suggestions. You are probably right. Pondering the specs of this recipe, i might just need to have a crack at it.

Mash 3.1kg Maris Otter 38.5% 2kg Crystal 80L 24.6% 1.63kg Barley (roasted) 20.1% 1kg Barley (flaked) 12.3% 362g Black Patent 4.5% Boil 121g Willamette 5%AA 60min (50IBU) 25.5g Willamette 5%AA 15min (11IBU) 31g EK Goldings 5% AA 10min (5IBU) gives you 65IBU Dry Hop 1 EK Goldings 5%AA...

I made this plate from hardened aluminium, 6 x 2mm drill bits (all snapped), and an angle-grinder. Underneath is a rubber ring - once the weight of the grain is upon it, it is solid and lets no unwanted grain through. the one you have - the slits look a little big for my liking??? hard to see...

English all the way mate, ewspecially if your going to Maris Otter town and dropping by Fuggle village. Stay true to the ingredients i say.

I'm coming up to the end of a secondary ferment for my Robust Chocolate Porter. I added dark chocolate to the boil and dark chocolate and cocao nibs to the primary, it has a pretty good aroma and okay flavour. But...I want to be rock it out and prime my bottle with chocolate. Has anyone tried...