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Can you post the favourite sparkling so we have an idea if you're wanting to replicate aged Champagne or sub-$10 sparkling white? A huge part of the style of good champagne is the yeast autolysis character which is the bready/briochy/yeasty character that comes from long term ageing on yeast...

Some things need to be cleared up here; -Pilsners are a type of lager, -Not all lagers are pilsners -ales are not pilsners or lagers -Only one of the beers you've named is a pilsner (Matilda Bay Bohemian) lagers like Knappstein reserve have fruity hops like Nelson Savagnin which give fruity...

It will depend a lot on the age of the barrels, and the grain type. Medium grain will let in much less air, but impart more oak character fine/extra fine will let in much more air, impart less oak. 225L (barrique size) is the sweet spot in winemaking for oak pickup, 300L (hogsheads) are nice...

Is this for a wood-aged ale? Otherwise I cant see any reason for it ; if you're lagering then you wouldnt want to combine the oldest material with any of the freshest material... Chris

If you have to buy a reg, you're better off to spend the money once (now) and get the adjustable. That way you can boil a large batch fast and have lots of room for expanding your batch size later. Chris

If it smells like vinegar, it's a microbial infection producing acetic acid. This can be acetobacta from vinegar flies (amongst many sources). It won't get better - you're better off to ditch it and sterilse your fermenter. I would suggest that a highly acidified sulfur solution will be quite...

The pressure of the bottle is determined by how much CO2 gas evaporates off the liquid CO2 in the bottle. So, it will change up and down (but shouldnt go over 4000kPa. Only the weight of the bottle will change as it empties, until all of the liquid is released as gas, then the pressure will...

Be VERY Careful doing this. CO2 has no odour, colour or flavour. It is also an anestheric so it deadens your sense of smell. So, a casual quick whiff of CO2 straight from the reg could be enough to knock you on your arse. Having spent a lot of time around winery equipment and dealing with...

I'll agree with that. The point I'm making is that setting out to make anything but fantastic beer is pointless - if it's good, and he can get it listed in a heap of places, and he can get people to try it, then (and only then) will people take any notice of the brand. That's not necessarily a...

I'm not a commercial brewer (yet - excise forms in the mail) - but I am a commercial winemaker and the wine industry has been dominated by over supply for years - so I figure i've got an idea. My advice would be; Good beer sells itself. If its a revelation against the market standard then all...

Thank you - Im aiming for a German Pils style so it's up in the air but something like 30-35IBU with a FG of 1.011 - 1.012 sounds about right. Interesting that this generates a BU:GU of 0.62 (which sounds low) but a Balance value of 1.35 that sounds a bit excessively hoppy. I'm playing with...

Hi all - Im looking at going from extract brewing to a partial with a BIAB mini-mash. The style i'm playing with at the moment is a pils and I'm doing large(ish) batches as keg fillers. I've downloaded beerAlchemy (for mac, seems like one of the few) which is quite nice to use, but the hop...

7 posts in and nobody has made a ring stain joke... what has this world come to..!!? Chris

Well said. That mousy/mouse cage/mouse pee/ character is a spoilage yeast. It's probably *not* hygiene but indeed a part of their yeast strain in terms of the flavours it produces. For me home/craftbrewing is about making your own tasty beer (even if it is inspired by a great beer already in...

without meaning to be unfairly harsh on VB, i always find VB has a 'mousey' taint. http://www.aromadictionary.com/articles/mousey_article.html It's caused by spoilage yeast and the easiest way to detect is to breath out through your nose after a sip of VB. I wonder if they're going for a...

tried putting it outside at night? Chris

i haven't been there recently but I believe they still have the infuser on the bar with truffles infusing into the beer...definately worth a try :) enjoy - Chris

Hydrogen peroxide passivates Stainless very well, and is a good sanitiser as well. Chris

If you are filtering keg-keg for keg service, carbonate in keg & then filter under pressure. look for the gravity feed method - works a charm and if everything's cold, no loss of carbonation, Chris

Ross - what's the difference between the cheapie font & taps? Is it just the tap, or the font too? I'm a fan of a do it once, do it right but I can't imagine that the font (which should just be a chrome steel tube) could have much to do with the foaming issues? I think if somebodies looking...