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I've been adjusting all our recipes to utilise Coopers for all our bases. 1st lot of Ale from Roseworthy behaved very much like Barrett Burston ale. The next batch we received was Westminster barley from Kangaroo Island. I am told this will be their standard Ale from here in. Expect higher...

Last Stout I did - 5 days til terminal gravity @ 14C (5.2%ABV) Previously 4 days @ 17-18C Bigger stout at 7% and 12C took 7 days Still needs a good few days to a week to clean up after itself - smells and tastes disgusting toward terminal, but cleans up nicely if given time.

If you're happy with the outcome and decide to run with it again - knock the ferment temp down. Nottingham can be treated like a lager yeast (down to 10C). You will see a much more restrained krausen, and a smoother taste to the beer. Remember to let the temp rise before terminal though. 1st...

Thanks Martin I was curious as I punched some figures into a water calc spreadsheet, and to get this level of sodium it warns that both sodium and chloride levels are harmful (well beyond the "high" threshold). Given we aren't brewing bland adjunct lagers, I often take these guidelines with a...

Are you recommending 250 ppm sodium from a table salt addition, or 250 ppm table salt total?

Maybe it was just too cold Batz. We store ours in our 8-10C keg room. Checked it yesterday and it's fine. Previous drum had some sediment in the last litre, but that would've just been precipitates - this one was stored in the office @ 10-30C

Boil off won't affect efficiency - only concentrates the sugars. If you're leaving a lot of trub behind post boil, then this will affect BH effeciency. Have you calibrated the BM yourself? Even though they come with volume markings on the centre rod - check it yourself. I calibrated our brand...

We've been using it for all our beers. Around 750-1000ppm after CC'ing for a day or so with great results. Still plenty of yeast left to bottle condition. And our Pilsner - no filtration - crystal clear! Even kegs that have sat in the keg room at 18C for a month or 2 then chilled again - zero...

And then on your first day off for over a month you put down a brew. In my defence - the big rig is about a week away from commissioning, and I haven't had time for the braumeister in nearly 2 months. Damn it felt good to pitch that yeast!

...... When you quit your job driving a prawn trawler to start work at a new brewery :kooi:

+1 on the 100% Munich I. I Have one on tap atm and there's no shortage of character. Conversion was no problem. Fermented with K97. 30IBU from Hal Mit (25% of that weight at 20min - the rest at start of boil), but I imagine a straight up start of boil Magnum addition would work fine - No need...

PM'd - Cheers

:angry: :angry: I had Columbus, Citra, and Simcoe in my cart Wednesday night - storms hit - phones down til late yesterday. Now there's no columbus, and no 10% bet-ur-ass discount. Any chance you'll be getting more Columbus? If so, would you mind putting aside a bag each of the others until you do?

That's good news - I've got at least 50 more in it then! -re catch up - I'll give you a buzz. Looking forward to both chin wag and two beers!

Would be great if you could grab them out of the bin and send them back to my missus :lol: There is a link on CB's website. Not a step by step assembly guide, but makes it pretty clear how things fit.

No probs Ross. I reckon the pop rivet option will be a neater finish anyhow. Worked a treat for yesterday's Pils and today's Nut brown!

:unsure: Good point. I'm about to start #70 I don't remember reading in the manual about life expectancy on the temp probe.

I've got no nuts :huh: That is - Got all the bolts and washers, but no nuts. Anthony did mention that it'd be better with pop rivets so that's how I've put mine together. No nuts or bolt heads for grain to catch on!

I'm also disappointed about the mash pH "predictor". You'd think the best thing to do is have the tool automatically adjust/predict from any salts added in the design tab, but it doesn't. Also had no luck downloading in background from the Beersmith program. Just had to manually do it from the...

Thanks B&T - I read that about a year ago but had no luck finding it recently. JDW - Don't be afraid of using grain to innoculate. I've tried a Wyeast pure pitch and also grain (BB Ale). I can't say for certain that one is faster than the other as the first time (with pure pitch) I pitched at...