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Anyone tried to clone this?

Anyone seen a clone recipe for S & W Jasper Ale?

Anyone know of a counter-pressure growler filler suitable for the common s/s 2 litre growlers?

Do any of you learned people know what BJCP style the popular Pacific Ale would fall under? It doesn't really seem to fit the bill for anything. Has anyone entered something similar in a comp? What style did you call it? Cheers.

I have a keg of Pilsner that will not carbonate with CO2, no matter how long I leave it or at what pressure. It's the second keg of a double batch and the first one was fine. The keg pressurises OK and doesn't leak. The beer tastes good - but flat. Any ideas? Detergent in the keg? -...

Probably a naive question, but..... Does the time spent mashing in the beta-amylase territory (60 - 64 degrees) limit the amount of time you can spend in the alpha-amylase territory (68 - 72 degrees)? In other words, is there a finite amount or starch to be converted and if you convert it all...

Does anyone have a good system for applying temporary labels to kegs - such that you can change them for each batch?

Check out this bit of kit. Has anybody used one - or seen one in action?

I'm parting with my trusty 38 litre mash tun, complete with Blichmann Sparge Arm, 1/2" ball valve 12" false bottom and female quick disconnects. $140, cash and pickup only. Coffs Harbour region in NSW.

What's the best way to get rid of old adhesive labels and other crap from the outside of corny kegs?

I cultured this starter up from a Ringwood Ale Yeast Smackpack. Can anyone tell me what the dark ring is within the yeast sediment?

Apologies if this is a stupid question. From what I can gather, apart from "no-chillers", some brewers chill wort relatively quickly by recycling it through a counter-flow chiller back into the kettle or by using an immersion chiller. Others (like me) allow the boiled wort to settle in the...

Can anyone tell me what factors affect the stability of kegged beer flavour over time? For example, I recently brewed a LCPA clone that, in the first week of drinking was indistinguishable from the real deal (in a blind tasting). However, three weeks later, it had morphed into something...

Anyone done a kettle conversion to one of these Boil Coils: http://www.fullpint.com.au/blichmann-boilcoil-76l/ Some retailers are saying their not legal in Australia, but there's plenty of them out there. Are they any good?

Having waited patiently for several months for the arrival of my Brauduino kit from Lael and the gang, I find I don't have the time or electrical smarts to put it all together (mainly the latter). So, I'm happy to let it go for $200 (a sizeable discount). I haven't even unwrapped it - it is...

Anybody in the Coffs Harbour area of NSW? Anyone done a water analysis? The City Council publishes one, but it doesn't include the info that we brewers need.

I've always been in the habit of filling my mash tun with the required amount of strike water, then adding the grain - in stages - mixing as I went. But I watched a Youtube video the other day where the brewer put all the grain into an empty mash tun, then pumped the water in from the bottom -...

I have a 60litre fermenter in a fridge, with insufficient height to gravity feed to kegs. Can I use a little 12v brown pump to pump it in, or is this likely to cause oxegenation? Is it preferable to use slight CO2 presure on the fermenter?

I'm fermenting a Porter with W 1968 London ESB yeast. Admittedly, I'm at the lower end of the fermentation temperature (18 degrees), but after 1 week, fermentation seems to have stalled. No action in fermentation lock and refractometer readings taken 48 hours apart are steady at 1025 - still a...

Making a double batch of Belgian Ale (Leffe blonde clone) today, but only have enough T-58 for one batch. Thinking of using US-05 in the other. Will ferment at 19 degrees. How bad will that be?