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I've tasted ither people's orange or mandarin wines. One was a long-evperienced maker of fruit wines. I'm pretty sure they boosted the sugar cpntent. The resullts were pretty bad. Grain beers are often flacoured with peel or extract, not the juice as fas as I know..

For grain bills I use a cheap 5 kg Retro Scale from K-Mart. Its dial face is marked in 100g increments. I have checked it using known weights and found it quite accurate on those marks. In between you have to interpolate, and error up to 10-15 g is likely. Not useable for small weights of...

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

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.

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

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...

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.

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.

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

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.

! 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.

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...

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...

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...

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...

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...

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

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

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...

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...