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Cost isn't something I had worried about too much, but I'll chime in that for these experiments I bought a 20kg box of ldme for $120. So $6 a kg, puts this brew at about $24 including the yeast and hops. Not too bad really! But yes it's about getting a quick and decent result. I love all grain...

Good to hear, I've been wanting someone else to jump on this so we can some tried and tested recipes up

I took a few photos last time as I was going blog about it, but never got around to it. The photos werent great but here's probably the one that makes it easiest to see what's going on.

Here's the beer! @Mick Bourke the cube is a standard HDPE water container, available in lots of places. Hardware shops always have them, I get mine second hand for $2 from a local sauce maker. Takes a while to get the vinegar smell out though! Getting air out is no issue as I fill all the way...

Just as an update, I ran another BIAC a few months back, this time a saison / Belgian IPA. Scored 106.5 in vicbrew, and is tasting fantastic! This time I added some dextrose to the cube, as well as yeast not and Irish moss. Fermented with MJ French Saison, finished nice and dry @ 1.004 Next...

A while back I posted about my plan to combine the joys of no chilling with the convenience of DME and the science of hop utilization. Here is the final report on attempt #1. The plan: To dump ingredients plus boiling water into a cube, seal, cool, ferment and call it beer. Ingredients (I...

update #1 - Just had a taster of the wort. perfect as far as i can tell. Nice bitterness coming through, and plenty of hop aroma / flavour.

Well that was easy. All lumps dissolved without any help (no shaking required) and the cube temp held over 80c for the past hour (I popped it in a big esky to keep it warm) Getting the malt in the cube was a bit tricky until I rigged up a paper funnel, then no issues. This one is destined for...

Here's tomorrow's plan. 1x 15l cube 2.2 kg LDME 15 litres boiling water 25g Citra Method: Put everything in the cube. Lag with blankets to keep hot as long as possible for maximum possible hop isomerization. Pitch when cool. I was thinking of adding some steeping grains to the equation, but...

My Notto experience is GO to WOAH! to SLOW to NO

I've done it with good results at 15c. As mentioned above, a bigger pitch is needed, but I found the end result (a pilsner) quite good. Would it have won comps for style? No. Was it super clean and easy drinking? Absolutely. While it's true (ish) that you're brewing an ale , the real point of a...

Heyas, It's been a few years since my original attempt was met with an understandable collective "meh", but every now and then I get a new idea for the spreadsheet, which I still use to work out the priming amounts. I've since added in a gyle priming calculator, because it was hard to figure...

Love one of these! My crusty old probe just died, so no makin' bacon till i get a new one. ... I just read that back out loud... heh.

Hey Phil. The temp controller on my Jomack is reasonable considering the probe is less than two inches from the element... but I wouldn't trust a mash to it. That's why i still use the stc1000. Dunno about the birko, but assume they'd all suffer the same issue of probe placement. Another thing...

A mate just bought a new STC1000 so i grabbed his sensor lead to see. Problem solved - now just a +1C calibration required. I'm sure sure there's a lesson in all this somewhere...

In the end I had three different thermometers in boiling water and they all showed different readings. TRUST NO-ONE!

The smell of young beer is always different to the finished matured product... but 1.000 does seem a bit low, and the acidic note is also an alarm bell. Have a taste and see if it's sour and acidic. If so, is it nice? Welcome to your first sour beer, if not, give it more time to clean up.

hey guys, I use an STC1000 for controlling the mash in my electric urn, but with a string of brews recently failing to attenuate, after ramping up the yeast and oxygen to no avail, I wondered if the calibration was out. I'd checked it last maybe 18mths ago and brought it in line (was 4c) out...

Last year our hb club purchased a wine barrel and filled it with wort and yeast and bugs. And love. So much love. We now have 200 odd litres of a very splendid sour and distribution day looms. I've been considering laying a portion of my share on some fruit for a while, and I had the notion...

but... take it with a grain of salt - i think there are some issues