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  1. yankinoz

    Grain and Grape Closing Down

    Please, somebody keep it going (I'm too old).
  2. yankinoz

    American Red Ale - Draft recipe opinions… be nice 😊

    Agree with the above. The Briess base malt is quite good, but costly at current exchange rates, and alongside those flavour malts I'm not sure how much difference you'd notice going Aussie. And I'm an American who used to live a short drive from Briess.
  3. yankinoz

    The NEIPA thread

    I didn't invent it and am unsure who did, but I'll pass on your compliment into the ether.
  4. yankinoz

    The NEIPA thread

    A technique used by pressure brewers and others who don't want to open the fermenter is to use magnets to hold a hop sack that was placed inside above the brew. You need a magnet or stainless steel inside and a magnet outside holding it. When the time comes, remove outside magnet. The hop sack...
  5. yankinoz

    Suck back on cold crash

    If outside air did not enter your system, at the least the cling wrap would bulge downward into the fermenter. Is it doing so? If not, outside air is entering. I'm assuming you don't add CO2.
  6. yankinoz

    2023 - What are you brewing?

    Correct, and I'll add that suspended starch thickens as a mixture in water heats. That's what happens when you make gravy by adding water with starch or flour to pan drippings and then heat it. Also, look up making Turkish Delight. But in a mash diastatic enzymes remove the starch, thickened or not.
  7. yankinoz

    Mallokup Malt

    Send five kilos and I'll let you know. Sounds good.
  8. yankinoz

    Anyone used the AUS-05 yeast from Kegland?

    Titles of books and movies are not copyrightable (I'm going to name my forthcoming opus either The DaVinci Code or The Old Testament), and it may be the same with yeasts: US-05 and AUS-05. I'll watch for AUBRY-97.
  9. yankinoz

    What will alcohol level be?

    ! tin of extract in 23L does not provide much of a malt base. The beer will likely taste fiery and cidery. To go to that high an abv he'd make a better beer if he used liquis or dry malt extract instead of most of the adjuncts. Coopers enhancer contains some DME, but not enough in my thinking.
  10. yankinoz

    Beginner questions

    Do extract brews first, not worrying about the water (except for dechlorination and sanitation) or pH, then go on to all grain or partial mash. Note the wide difference in the above advice regarding all-grain brewing. There is an element of luck, depending in part on your water. I'll take the...
  11. yankinoz

    Beer Can Brisket?

    I've cooked beef with beer various ways. My main advice is to stay away from anything that has strong hop flavours or bittering. So a commercial Aussie lager would work, but to my tastes the best results were with somewhat dark beers, but not too dark; if you use a stout, use only a little or...
  12. yankinoz

    Whats In The Glass

    Many of the world's great beers are made with one malt and one hop. Much depends on the style. Obviously the one malt will be self-converting, which rules out dark beers. The description SMASH has become fashionable largely for APAs, AIPAs and NEIPAs that normally use two or more hops. Still...
  13. yankinoz

    Temperature Control after bottling and during long term storage.

    How much storage under the house reduces daily and seasonal temperature variation depends on several factors, especially how open the space is to the outside and whether the house is on a slab (I do miss my northern US basement). In any event, you can further reduce day/night temperature...
  14. yankinoz

    Improving a kit brew after finished and kegged

    You can dry hop in kegs, and in that style Hallertau Mittelfruh or Saaz dry hop well, though it isn't common practice with Euro lagers. To avoid grassy flavours I'd probably try keeping the amounts modest, say, 1 - 1.5 g/ l, and drink it fairly soon. Or use a hop sack, dry hop for a few days...
  15. yankinoz

    Tin beer brew time question.

    Short answer: 1. Yes. 2. That would not halve the time, but would probably reduce it with a kit yeast, for the reasons MHB gave. I'd say h
  16. yankinoz

    Has anyone tried "Punchy Concentrated Natural Flavours"?

    You're planning to try it on a pint first, correct?
  17. yankinoz

    Open fermentation

    Captain Obvious points out that by fermenting in open air you expose the beer to oxygen (a little even after carbon dioxide comes off) and to wild yeasts longer than if you closed the fermenter early with minimal headspace. Commercial brewers that I've come across who use open fermentation...
  18. yankinoz

    Is it just me, or is it REALLY expensive to buy commercially made wine and beer? lol

    Australia shares with quite a few countries its high taxes on spirits, but Australia's policies on wine vs beer are unique. The tax on beer is unusually high, though not uniquely so. Pick through the complex rules of the wine equalisation tax (the 29% rate on wholesale and the various offsetting...
  19. yankinoz

    Rare Aussie Beer

    Was there any connection in ownership or copyright with England's Courage, a major brand at the time?
  20. yankinoz

    Cooper English Bitter adding mashed grains

    To my tastes I'd go further and say don't use molasses at all.
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