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http://brewmate.software.informer.com/1.2/ This works for me and has created 10 pilots that have gone on to commercial production.

Be kettle addition for mouthfeel.

Come on Stu am a homebrewer dont want to pay for anything especially when as part of my PD i can use any ingredients so long as there are samples brought in for sensory evaluation.

Thanks Dicko good bit of advice as with all things home brewed its all a bit suck it and see.Just punched some numbers in and looks like a bit of Carbonate may need to be added to bring some mash pH up.Looks like a quite drive to the lab on brew day will help nut this one out.Cheers to the other...

Just moved back to the bush and am on tank water and wanted to use some ball park figures to put into the ez water calculator.As we all know the mineral content will be low and the water very soft.I will be able to do a pH at work of the water and maybe mash samples as its only a 3 min drive to...

The latest name is a bit of a Co-op name as there are a few of us and its a special club that not all the brewers i work with belong too."Fork an Door Brewery/brewers"Has something to do with a highmasted forklift not going where a shortmasted fork can

Nearly 4 yrs on and am about to use my Bruameister as a HLT in a 3V HERMS pilot brewery for work.Looking at high gravity brewing for 50lt packaged one off kegs(silly,extreme,funky brews).Going to be playing with toys from Newera https://www.newerabrewing.com.au/ including the brewbucket and the...

I use my stir plate to re hydrate my dry yeast when i start the cool.I should pitch the dry yeast at 38 degrees as the viabilty will be at about 70% where it drops to maybe 30-40%when rehydrated around 20 dont know why but this is what my lecturer mentioned recently.I always drop 2 packs in a...

That would be the use of Maris,Naked golden oats and Rye...finished at 1.7 plato so maybe dry and tart more so than bitter as it only has 27 IBU.

Tasting at Grain and Grape this Friday afternoon and will be on offer at Geelong beer festival in 2 weeks. Crafty pint has it listed under new releases with a list of some suppliers in Melbourne. Only 280 cases so a rare beast very happy with how its ended up in the bottle.Be good to taste it in...

Le@Petit_Tronc Saison was bottled today and should be out in the market in the coming weeks.First sample will be at the Ballarat brewers dinner this weekend for the beer fest

it will be personally escorted to the uk on Saturday,you may get it before the locals...tastes pretty sweet mate.hope your first day @Camden Town Brewery went well for you.....and about that job

Never had this problem.just filler up and start.No tilting.Interested to know why you would want to recirc when you have break material and hops in though as imo the intake holes in the pumps propeller are small and can clog.

Went well and am about to put another one on now.Ended up with 29lt total volume with 7lt trub.Was up 4 points of gravity but i did drop the eff% to 78% when i did the recipe which was for 27lt total volume.To tired to push numbers around but pretty happy with the result so far.was done by...

with free ingredients losses are not a problem i would rather save the 20 min and put that towards cooling time.No to no chill as i always prep yeast then brew never the otherway around. so will set my mash schedule, before bed set it rolling do boil at 6.00am(a sleep in)and be fermenting by...

And a swimming pool to feed my immersion chiller

Has anyone done an overnight mash with their system? Secondly what sort of gravity loss are people having if they dont sparge when they remove the malt pipe? The reason for these questions are not having time to spend the day or a whole night and finishing late as we are doing 8 brews a week at...

when you start brewing as a job not a living.

We got 3silver medals in the commercial section for 3 of the 4 beers entered.nearly gave the feral hop hog a run for there money.i brew in Geelong at the southern bay brew co...happy daze.

Next Thursday i will be making my first commercial beer for release onto the market in the coming months.It will be a Saison using premium euro malts and no sugar just a 2 hour Belgian mash schedule. The test batch week down well with the few that got to try it at Sydney craft beer week. I...