Search results

So the natural temp never got high enough to give a good diacetyl rest. Im now stuck with a batch of pilsner that has a butterscotch flavour. Already lagered and run through keg to keg 1 micron filter and carbonated. Is there a way to get rid of this sweetness?

Brewed 2 batches, 20 litres each, on the same day. Put them in the same fermenter. They went into 2 separate vessels for lagering, both vessels cleaned and sanitised in the same manner. After a week at 2 degrees (both vessels in the same fridge) i put them into two kegs. Keg #1 had been...

. 70 x 450ml Grolsch bottles (swing top lids) and bottling tree that fits 63 bottles. Tree retails for $45, will sell the lot for $50. All bottles clean and labels removed. Pick up from Moonee Ponds. Will be sad to see them go, drinking that much Grolsch was hard work :chug:

So my first all grain brew in a Brauduino (props to lael and matho) was a roaring success, used the Pilsner recipie from the Spiedel site and ended up with a great batch. My second run, however, tastes quiet sour and has no head. Followed the same steps but the result was significantly...

So my first all grain brew in a Brauduino (props to lael and matho) was a roaring success, used the Pilsner recipie from the Spiedel site and ended up with a great batch. My second run, however, tastes quiet sour and has no head. Followed the same steps but the result was significantly...