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Hi all, I'm getting a kegerator soon and I'm thinking about how I want it set up. I want to be able to serve two beers at different carbonation levels, so am going to use two regulators set up as follows: CO2 cylinder ---- regulator ---- regulator |...

Hi all, Quite a few months back (about August I believe) I ordered off Ebay from Hong Kong 3 x 1/2" BSP male - 12 mm barb 304 stainless steel fittings. Well...they never arrived, so I bought some equivalent fittings from my LHBS and got my money back from the Ebay supplier. Anyhoos, to my...

I've been brewing some American style brown ales recently and decided to do a little more "research" and grabbed a bottle of 8 Wired Rewired brown ale on the way home tonight. I cracked the top to that joy inducing hiss and poured a lovely clear glass of brown with a good, slightly off white...

Hi all, A fair while back I was a bit strapped for beer and time so I gave the 'Mosey on Brown' fresh wort kit from Grain and Grape a go. Well, that sure was a tasty drop after I fermented it with BRY-97 at 20 C. It had this lovely maltiness and a decent, but not strong, chocolate note. This...

Hi all. I’m planning a new recirculating 1V rig similar to Qldkev’s and others. I.e. two pots, one inside the other, where the inner one has a false bottom and acts as a malt basket / pipe. The liquid recirculates to the top of the grain bed (not the bottom like a Braumeister). I’m just...

We've all seen it. Someone starts a thread asking why their beer didn't attenuate as much as they were hoping and a string of replies asking how much crystal malt was used ensues because they add unfermentable sugars. I want to drill in to whether this is actually true. Let's start by taking it...

Up until now I've sanitised my bottles in one of either two ways: 1) In the dishwasher on the hottest setting with no detergent or rinse aid 2) Filling the small sink (~6 L) in our double kitchen sink with no rinse phosphoric sanitiser, submerging two bottles at a time to fill, tipping the...

The other night I met up with a mate visiting Melbourne from WA. So I thought we'd go somewhere with a decent selection of beers and because he was staying about a block from Cookie we went there. They've got a great beer list, but I have to say, for a place that prides themselves on being a...

Hi all, I'm designing a new rig at the moment, although it probably won't get built for a fair while. It's going to be pretty much the same as QldKev's recirculating 1V system which is detailed in threads here if you seach for it (and I thought I was so clever and original until I started...

After many (eight - too many?) attempts at brewing a great Bavarian style weissbier I'm still researching the subject and brewing with wheat in general. One thing that keeps popping up in threads here and on other sites is that wheat (raw more so than malted) gives a tart quality to beer...

Hi All, My first attempt at a lager is fermenting right now. It's the AG version of the Vienna lager from BCS. Everything I've read regarding lager fermentation suggests that they take a fair bit longer than average ales to start and then ferment out. But mine had krausen within 12 hours and...

Hi all, I've been suffering a bit from chill haze lately even though I use BrewBrite in the kettle and serve at 8 - 10 C. Other than the aesthetics it doesn't seem to be a problem as I never manage to store my beer long term. It's more of a pride thing. :P At the moment I use an ice bath to...

Hi all, This is something that's been bugging me for a long time. Either different people use the term "ESB" to mean different things, or I've got my wires crossed. I always thought ESB stood for extra special bitter. Now, I know this is a term popularised by Fuller's, but I assumed it sort of...

Hi all, I think most of us agree with and follow the idea that it's generally better to leave the beer in the fementor for a longer rather than a shorter period of time before packaging (within reason). The idea behind this is that you leave the beer in contact with a larger quantity of yeast so...

Hi all, I'm planning on brewing an American IPA next. This will be my second attempt at the style. The first was a great beer...but not an AIPA. The proposed beer is called 1592 because it uses Columbus and Centennial hops - geddit, the centennial of Columbus discovering North America (even if...

Hi all, A while back I was building myself a PID controller for me fermentation chamber. I bought: 16 MHz ARM microcontroller 10 k thermistor (accurate to 0.01 C in the relevant temp range) 240 V relay 25 W, 3m reptile enclosure heat cord a bunch of resistors and wire etc. But in the end it...

Hi all, Bavarian wheat beer is one of my favourite styles. Back in my kit and extract days I brewed quite a few of them and they were OK but I really needed ferment temp control - some of the summer brews turned into banana bombs. Now I'm doing AG and have a temp controlled fermenting fridge...

Not that it's a big deal (or even a small deal), but recently I noticed the ads here have moved from being all brewing related to all kinds of cr*p. Right now I have a banner for The Iconic trying to get me to buy womens underwear (probably because my partner buys stuff from them). If this is a...

Hi all, I brewed kits for about a year a few years ago and thought they were decent (better that the megaswill) and then stopped (was my housemates gear and I moved out). I started brewing again about 8 months ago and have taken it a bit more seriously and learned a lot and now do AG most of the...

Hi All, I want to do a comparison between Wyeast 1968 and 1099 for best bitters. I don't want to split a batch as the yeasts have different typical attenuations and I want to compare the two beers with similar body/mouthfeel. For this I want to have both batches end up with FGs as close as...