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Thanks. I think I've got it now. :unsure:

Thanks everyone. I started the yeast a bit early, but it is going round happily on the stir plate. Well it looks as happy as yeast can look, I guess. HWMBO is busily cleaning the equipment! That's a first! But one more question.. mash out. The recipe I have has a mash out step. I don't drain...

Oh sparging! How do I do that? Recirculate the mash, drain and then add sparge water, let it settle, recirculate again and drain? Is that right?

Thanks Warra, 15 mins! Got it! ta muchly BF

Thanks Manticle, I think an APA or IPA would be a good place to start. How long to start the yeast for that? I'm chilling with a big copper coil. No chill... I think that was causing mad debate about 5 years ago. What conditions make no-chill a possibility? I'll research, as you...

Hello All, its been about 5 years since I made beer, but this easter HWMBO and I are planning to do a brew togethor. (Awww, how romantic!) But I can't remember how to do it!!! Here's what I remember and questions in bold. Please help! First of all, I used to get those packets of live...

Because even though HWMBO has 1 stubby a night (two if he thinks he can get it past me) a 6 pack of comparable beer is $16, as much as we spend on meat most weeks! So he's not having that!

Hee hee ... this reminds me, the other day I gave SHWMBO (7) a sip of decaf coffee and i remembered the look of horror on my friends face when i had offered her daughter a cup when she said she wanted a drink. But this same friend lets her kids guzzle coke which has 5x the caffeine and is...

I just inherited (sort of) my father's coopers kit which we gave him *years* ago and he never used. So its brand new and shiny, free of any nasty microbes but well .. its a big bucket, with a wide surface area and I can't help eying with suspicion, just 'cause its not what I'm used to. So do...

So today the beer is at 1.016. 6 points just from "rousing the yeast". I must keep that in mind next time. But I am glad it wasn't my mash. That would have meant I had no idea what I was doing.

Well the "fast ferment" went to 1.012. But its full of suspended yeast. Any ideas how much diff. that makes to the SG? And the beer went to ... umm .. too many bubbles to tell really ... .1.020!! Damn! edit: 3 tsp of bread yeast in a hydrometer full of water at 15.4C is 1.016. Now i'm...

It must be the weather. I've just tested a dubbel and its at 1.022. Started at about 1.065. Tastes nice. Very caramelly. Been on the heat mat at 18C for almost 3 weeks. Think I'll give it a swirl and couple of days and see what happens. 3787 was the yeast, so you'd think it would attenuate OK...

yep. The recipe I've made a few times ( got best in class at the gawler show .. ha ha!) uses 7.13kg of malt. 7kg of pilsner and 0.13 of aromatic, so pretty similar to what you above.

I think lager yeast just smells that way. Although it makes me think of the smell from the men's toilets at a football match. Most lagers make me say "eww! Why are you drinking that???". Too much sulphur. Notable exception is Tim Knappsteins.

So I went to Bunnings and they have a 75l party tub, that's 50cm wide and 39.5cm tall. Its quite squat. And it has a lid. Is that what you mean? I don't think it will quite fit my fermenterwhich is 46cm tal.

Thanks Guys! I was thinking of making one but if I can buy one .. yay.

I just had an inspired idea about candi sugar yesterday. Make it like this. 1 part fruisana (fructose) 1 part glucose 2 parts sucrose 4 parts water heat to 110-116C. Maintain that T until desired colour is reached by adding water. Why I hear you ask? Two reasons. That's 50% inverted, just...

My cardboard box has well and truly had it now. Does anyone know where you can get these things these days? Anaconda in Adelaide doesn't have them. I think the guy thought I was some sort of degenerate even asking for one.

Mash tuns go mouldy if you leave them full of grain for 4 days too!

I just opened my bag of grain to mash and somewhere in there, for my first time, is real Belgian Special B and aromatic malts. The smell was fantastic. Like dark chocolate (my favourite thing in the universe). I took the lord's name in vain, I admit, and that made HWMBO come running. Wow!