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  1. H

    Basic Apa

    Looks fine, the only points I'd have are that the bitterness is probably too low when you consider the recipe is 15 Munich and caramunich. It might end up tasting more malty-sweet than normally desired for the style, but if that's what you like, go for it. Alec
  2. H

    Single Malt Wash

    Over the ditch, where all this is quite legal, homebrew stores sell anti-foaming agents to avoid this problem. You'll probably be able to find it at an commercial catering supply store in Aus but you'll probably have to get a lot more than you need.
  3. H

    Black Mac Clone...or Close Enough

    My bad, I should really read things before replying to them. I'm not sure if Macs are lagers or ales, but if they're ales they're very clean so the US-05 comment stands.
  4. H

    Black Mac Clone...or Close Enough

    Black Mac is actually a lager, like all Monteiths beers (it's megaswill). US-05 fermented cold will give a pretty good approximation. Hutch
  5. H

    Got A Cidery Taste- D'oh!

    Getting back to the cidery taste problem here's an article on its causes: cidery beer
  6. H

    Banana Toffee Wine

    How's this going? Tasted any yet?
  7. H

    Salt In Beer

    Increasing sodium and chlorine levels can increase the 'sweetness' and 'maltiness' respectively. 1/3 of a teaspoon is around what you might add for this (see 'How to Brew'). However it depends on what was in your water to start with. You're probably lucky that you used flaked salt, you probably...
  8. H

    Carbonation Levels

    I prime each bottle using dextrose if I can be bothered, sugar if I can't, never noticed a difference. I'll admit the carb levels aren't exactly identical, but they're pretty close. Off topic, but I've noticed that I can't seem to go over 2.5 vols (as calculated by this calculator) without...
  9. H

    Nz Malts

    Malteurop produce quite a bit of Pilsen malt in NZ for both the commercial and homebrew market, but I doubt that they label it as being NZ malt.
  10. H

    Banana Toffee Wine

    From some quick google research, bananas contain alpha-amalyse, so mashing would work. I don't think they have beta-amalyse, so 70 seems fine. However, overripe bananas might already be fully converted.
  11. H

    Throw Out Your Cubes

    Alpha acids have a bateriostatic effect against gram-positive bacteria, I'm not sure how mild but a quick bit off googling tells me that hops are the most effective preserving agent in beer. Botulism is unsuprisingly gram-positive. If you're worried about botulism, the simple solution is to only...
  12. H

    Gravity Change?

    It's probably fine, yeast does funny things sometime and 1.006 isn't too low. Have a sip and see if it tastes infected, this isn't a conclusive test but will give you an idea. I tend to leave my beer alone when it's fermenting, less interference means less chance of infection. That said many...
  13. H

    Kilning Pale Malt

    Most electric ovens have a 50 degree setting (or at least mine does). A quick way of evaluating humidity would be to leave the oven door cracked and a dish (pyrex would work perfectly) full of iced water over it. Once the condensation disappears you can assume the air has dried out. Getting air...
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