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I'll keep it simple. 4.0kg Ale or Pilsner Malt 0.3kg Raw Sugar 0.3kg Caraaroma\Special B 10g @ 60 Galaxy 10g @ 30 Galaxy 10g @ 15 Galaxy US-05 I think 300g of Caraaroma could be too cloying though (never used it before).

So as you may or may not know, I did a toucan with bread yeast. Since I thought it was finished (by sight-no hydrometer) I took off the airlock and a few days later behold there are white spots on the surface. The important question is could I die or get sick from drinking this?

This is what I was thinking of, loosely based off someone's recipe 3kg Pilsner Malt 4kg Cooked Black Glutinous Rice 0.1 Caramunich I 12g Warrior @ 60 mins US-05 Yeast I could use Galaxy but I'll taste the black rice first and decide then. I presume I should do a protein rest- but what is it...

I think I'm going to do this. Use a Coopers Stout kit and keep it to 12L on top of yeast cake. Any other tips?

Has anyone used this before? I remember vaguely eating this as a pudding one (can't remember though what it tasted like) but the 'nutty' flavour might not go down to well in a lager or pale so much.

So I'm driving Melbourne to Sydney and was wondering if there were any worthwhile brewpubs, breweries or home brew shops along the way?

I was thinking of putting this down but am really unsure of how much rye I should put in, in case it overtakes the saison yest. 1.7 Lager Kit 0.5 Dextrose 1 Rye 0.25 Oats Made to 20L Wyeast Belgian Saison\Farmhouse yeast

I've been thinking about doing a re-intepretation of this style and so far could only find this: http://www.homebrewtalk.com/wiki/index.php...e_Sparkling_Ale "A style of ale from Adelaide, Australia. This beer is heavily sedimented and cloudy, and the lively secondary fermentation in the...

http://www.news.com.au/story/0,23599,24123891-1246,00.html I guess they'll be a real possibility that all home brewing (legal and illegal) will be looked at more closely.

I've been thinking of putting this down 1.7kg Coopers Stout Tin 0.5kg LDME 1kg JW Ale Malt 0.5kg Rolled Oats Made to 16L with S-33 I'm not sure if it is going to be sweet enough or if I should add brown sugar/molasses or if I have put too much oats.

I was thinking of doing the following recipe 2.00 kg DME 1.75 kg Rye Malt (mashed @ 65C) 0.20 kg Crystal Rye (mashed @ 65C) 20g Tettnager @ 50 min 20g Tettnager @ 20 min 15g Tettnager @ 10 min Danstar Munich Yeast Since I use a muslin bag to do my mashing, will the bag get clogged up due to...

I wanted to try my hand at a kit and bits Oatmeal Stout and doing a search it seems the ratio is 2 Base Malt to 1 Oats. Though it also depends on base malt as well. I wanted to get some Powells Ale Malt (since it's cheap) but would I need more of it because it could be apparently less enzyme...

So I'm going to try my hand at a partial and was wondering if this was the right way going about it 1.7kg Cooper Bavarian Lager 500g Smoked Malt mashed 150g Carapils steeped made to 15 litres I only have Progress on hand so I don't think that will fit the style. From doing a search I'll need...

I basically followed the recipe from the Brigalow kit and it's come out insipid after fermentation. After doing a search (which I should of done first :rolleyes: ), I guess the only thing I can do is add some Bundaberg GB Cordial to up the sugar and ginger content. What's the best way of doing...

So I decided to drink my fisrt home brew on Christmas, about 1 week of bottle conditioning and tasted at first a musty taste. However this sort of disappeared halfway. I know the beer isn't ready yet so hopefully this should disapper out with more bottle conditioning? After looking at google...

I've tried searching but can't seem to find many ki\extract recipes for saison (or a simple saison) so I'm not sure how to go about it. This is what I was thinking 1.75 kg Light DME 0.25 Candi Sugar 20 grams of Styrian Goldings for 20 minutes 1/2 teaspoon black pepper for 10 minutes 10 grams...