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You could make a hop tea with Hall, Saaz, etc.. Home Brew Shops usually sell dry hop tea bags of different hops. Add hot water, cover, steep for 15+ minutes. Add the infused water carefully to the keg, purge keg with CO2

I use a galvanised Rhino tool box from Bunnings to store sacks of grain and a plastic barrel as shown above for specialty grains.

I bought Clarityferm at a very good bulk price from Hoppy Days Brewing Supplies Unit 1/8 Shannon Place, Virginia, QLD Australia ABN: 656 231 561 69 No affiliation, just a satisfied customer.

M I would consider using Voyager Pale Schooner and their wheat malt. Love Eclipse, so use it instead of Cascade. Yeast; Mangrove West Coast, Bry 97, US05, all will give a clean neutral ferment. Liguid yeast, if you ferment at 16-17oC, Whitelabs, Wyesst or Blue Stone Kolsch yeast (I don’t like...

I like Verdant for a more hoppy, some haze XPA ( the yeast has its own soft fruity character). Bry97 works well in a crisper version of XPA

All the very best for the future Ross.

A great thank you to all the sponsors, organisers, judges, stewards and helpers whom made this comp possible. I greatly appreciate your time and effort.

I use Traditional Uncle Toby's Oats. I, and some others, think you get better body than with Quick Oats (which have been treated to be "quick"). Others might have different views/experiences.

Good Day Ryan, welcome to home brewing. It takes 7 to 14 plus days for bottles to carbonate, depending on prevailing temperature. Most beer styles taste better after 4 to 6 weeks in the bottle, patience is a precious ingredient. Two very important elements to home brewing are sanitation and...

Usually in a coffee plunger, hot water at 75-80oC until it cools. Very simple.

I make infusions and add them to glasses of beers that I think might go well with the spice/herb. You can do the same to several bottles when bottling (if you do). This avoids 20+ litres of a failed experiment. I have good results, IMHO, with lemon myrtle in a Saison and Pepperberry in stouts...

Depending on the yeast used I tend to leave a Saison for 21 days in the fermenter. They are sometimes slow to finish so it is best to avoid over carbonated beer. The extra time should be no problem.

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Find out which is your local home brew club, best way to learn and to meet great people that are willing to help.

Yes, their malts have great character but I have found they have a bit less extract, especially the wonderful Veloria. I did three comparison batches at the beginning of the year for a taste comparison at my home brew club meeting (remember those). Usually for 25 litres end of boil, 5 kg of pale...

I have done it a few times, recreating old brewing techniques. Usually the mash is split not always evenly but always with a mixture of base malts and specialty malts in each batch. Hope this helps.

I have used their Schooner malt and was very happy with it, good malt character IMHO.

For future beers I have found that for most standard ales/ale yeasts 18oC for the first few days and when fermentation slows move to 20oC and maybe 220C for the last few days before cooling/packaging. The lower temp at the beginning reduces esters/fusels production and rising temp helps keep...

Thanks to all the organisers, judges and stewards for your great efforts in the most difficult times. I hope to be able to judge in the future. Also a great shout out to all the sponsors, greatly appreciated. Thanks for the significant effort.

Looks good. I don"t like carapils, it does nothing that the other grains are already doing. I would replace it with carared or cararuby. If not available double the carahell to had a bit more balancing character. All the best.