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Mmmmm biltong.... SWMBO is from S. Africa Clatty? Love the pics guys keep 'em comin!

Hey Guys, I was curious if any of you create your own malt? I recently moved AND my former stalwart LHBS decided to get out of the homebrew supply business and focus on Microbrewery type stuff. This has left me with very few malt options. I recently tried creating my own Munich malt from pale 2...

Hey all, I've been reading up on acid washing yeast, it's not something I've ever tried but I am considering doing it to maintain my own cultures over time. Most information I've found suggests using a phosphoric acid solution with pH 2 - 2.5 My question is, considering that Starsan is a no...

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I've said this before here on the forum, and I know it is controversial... but I have always found that my grosch pop-top bottles give better head after a couple weeks' bottle conditioning compared to stubbies or long necks. Not exactly sure why but I always seem to observe this. I know it isn't...

Are you promoting self mutilation stu? :P I suppose this is acceptable, it is after all for the sake of beer. :beerbang:

Thats awesome Mika, I nearly shit my pants when I saw that pic!

It's okay devo, You can spill the beans. If anyone gets offended I've got your back. I "hate" some yeasties too...

My first attempt at a Bitter: Batch Size (L): 23.00 Wort Size (L): 23.00 Total Grain (kg): 5.80 Anticipated OG: 1.055 Plato: 13.48 Anticipated SRM: 11.7 Anticipated IBU: 42.0 Brewhouse Efficiency: 73 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM...

Did my last 2 brews with Nottingham, both fermented at 18*C , both took only 2 days. I love using this yeast when I need a quick batch. I've noticed with this yeast if you ferment above 23-24 you get a very disninct bananna aroma, anyone notice this?

Sqyre that looks great, did you filter?

I'd better rephrase what I just said... The surger will propably work with any beer provided that it is already flat! I just found this video on youtube of a bottle of Stella placed in the surger, pretty funny.

I agree, all that the ultrasonics are doing is "rattling" the molecules in the beer which scares out dissolved gasses. I would imagine there would be no difference between CO2 and Nitrogen. I want one too! :lol:

Hey GMK, I believe you can mail order it straight from them. Here's the link: www.paddockwood.com That way it will save me some minor trouble in buying and shipping to you. On the down side bottles pretty damn expensive for their size. :(

Well after a jog over to the local micro, I asked for some expertise about chocolate porters (They make a beautiful example of one btw) and they reccomended me to use pure cocoa bean extract, which they sell there in their store. I got this off of their website: Apparently they add this...

I've been doing some reading about using cocoa to add flavour/complexity. Has anyone ever tried this?

I've been dreaming (and salivating) over the idea of brewing a chocolate porter the past few days. I've never brewed a porter before and would appreciate some help to make an extra chocolaty drop. I have lots of Carafa III that I'd like to use, but how much should I use? and will this provide...

Yeah I know Jemma... or Jeremy as he used to be called. We used to be friends, but I stoped hanging out with him after he got that sex change operation. ;) And yes, you can see your dog run away for 3 days.

Can't exactly tell you as this is my first try. The only difference I can think of is that pureed raspberries will ferment faster as there isn't as much of a skin barrier to the sugars.