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  1. S

    Saaz?

    all things go with each other there are no set hard fast rules as to ingredience
  2. S

    Hopburst

    if you are going to make a beer called hop burst get it right please dont just throw things at it and say wow be constent isnt that why you guys use beersmith and yes i have produced a brew named twenty hop i would name this beer style super hopped
  3. S

    Hopburst

    bum and barls why dont you read through this post which is the very first in this list then tell that he uses one hop and doesnt really care about wieghing out amounts if you and the other boys stop being self rightgous about your wealth of knowldge then may be there will a better understanding...
  4. S

    Hopburst

    barls read through the links and from what i read they are wieghing things to the enth also doing ibu formulas not getting say 2.5 kgs of different hop variety then blend it all together then weigh it and add i am dam sure anderson valley would have a good handle on what and when there hop...
  5. S

    Hopburst

    bum how hard is it to understand that we weigh out uneven amounts of alpha acid hops then throw it into the boil with gay abandon hoping that the alpha utilisation is goind to be the same when it is randomly repeated in the next brewing session? once again you are on the money i dont understand...
  6. S

    Hopburst

    not the same effect as usa hop why dont you try and report back on test
  7. S

    Freo Doctor Clone

    dont know is it
  8. S

    Dreamin

    What would your perfect brewery consist of? Kettle Copper material, onion shaped ,shiny brass fittings, Side angular entry whirlpool jets, central colandra, external shell and tube heat exchanger, electrical powered low pressure steam heated, with all the electronic gizmos Mash...
  9. S

    Adelaide Bjcp Study Group

    phil it is a dam shame that it is based on american beer and there respective styles really when we think about it do we have to name all those traits of there name beers? know what i mean sort of world seires baseball only played it one country
  10. S

    Biab Bag

    tb this brew in a bag stuff is write up there with big (little minded)kevs ability can you imagine owning a commericial bag brewery name it kevs big bag let it swing
  11. S

    Hopburst

    stop being such little boys i posted on subject enough said
  12. S

    Freo Doctor Clone

    give dan a call at the brewery he may help you out
  13. S

    Hopburst

    didnt think it would be long for B1 to comment
  14. S

    When To Cold Condition?

    mainstream lager worldwide is filtered pinpiont carbed then bottled yeast free tunnel pasturised stablised etcised that is why it gets a pu unit rating selflife and useby date
  15. S

    Hopburst

    here is a typical negitive comment from you where did i mention chinese hops so just maybe sharpen up a littlle and post so positive comments barls
  16. S

    Hopburst

    manticle from what i am reading in other posts they mix all of there hops into one big batch then wiegh out into say 70 gram lots a fire away that seems to you a little hit and miss if you do brew with a lot of hop it apppears that you do follow a set path add wiegh out indiidual amounts that is...
  17. S

    When To Cold Condition?

    still at it dont you blokes read anything on these threads or are you cyber bullies read my post both of you stone throwing dumbwits once it sinks in name one commercial lager that is bottle carbonated if you please try to be a little more constructive and give some advise to the thread so the...
  18. S

    Hopburst

    bribie that is what i am talking about it would be a dam shame to knock out a stunner and not be able to nail it again i have personally put together a batch while consumming not keep notes smashed by brews end forgot what went in the batch made a really good brew but could not repeat it due to...
  19. S

    When To Cold Condition?

    cold conditioning is as stated it is after ferment and prior to bottling kegging etc once in the bottle and primed it then becomes maturation time dont be put off by the sediment in the bottle as a lot of famous beers have this and are rated world class beers i have often wondered on the case of...
  20. S

    Continuous Step Mash Rise From 62c To 77c

    tb the use of a stirring system in step mashing should always produce better results as there is much more contact for hydrolisis to do its job a way to test this would be try the same base profile mashing with and without aggitation and monitor extract % from each batches
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