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I'm only a novice, but i used to get the supplier of my grains to crush them and never really had good conversion and thought it was just how BIAB worked with the amount of grains I was using. I then got into a group that does group buys of whole grains so I had to buy a mill. I set it to the...

sounds like a Cairns steam beer

Just some feed back, the brew turned out all good. It smelt ok and is bottling nicely, I can only wait to see if the abv is in there as it finished a bit high.

I have a fridge the FV sits in with the temp controlled to 18c. I add the yeast then whack it into the fridge, Is usually at 18 by the next morning. There is gunk all dried up and stuck to the air lock on top I'm praying it doesn't have an infection the wort smelt so good. lotsa East Kent...

Pitch temp was around 25c mark on all the brews.

Hi guys, I have done about 5 all grain recipes BIAB (Crown Urn) to find the one I like best and all have fermented and reacted differently each time. I have followed Dr Smurtos golden ale grain bill but changed the hops on all occasions to get a taste of flavour differences. Some came out with a...

Awesome guys thanks. I am off to get one of those paddles this arvo. Haha Bribie G its gettin hot alright, everyones pool feels like soup but it makes the beers taste twice as good after a long hot day at work.

cheers, I have the day sheet with ingredients and time of additions, also a good brew thermometer for my partial mashes.

Hi all, I am going to run my first 40ltr crown urn this weekend and have 2 questions before i start to keep my mind at ease. I turn the knob to 70 degrees then turn it OFF to mash the grains with insulation wrapped around the urn? secondly I then boil the wort once grain is removed UNCOVERED for...

When I was in Ireland I had some guiness from the brewery and it was creamy and had a strong after taste of coffee. I was wondering if anyone has ever tried adding coffee to their stouts or beer for more flavor. When I was back in oz it just tasted like dirty dish washing water with no creamy...

I done a lager 4 weeks ago using saflager w-34/70 it was rank in the fridge for about a week. After it finished brewing I left it in the fridge for another week and it seemed to go away mostly, I bottled it I assume it will disappear after resting for 2 months.

Yankinoz I believe it causes gas as in primary fermentation to create a pressure to the airlock seal so nothing can accidentally make its way in. I'm used to fermenting in 2 weeks drinking it in 4, as mentioned I am on my first ferment under temp control.

cheers guys, I believed racking helped clear up the beer and gave it time to develop more flavor by reading these posts it sounds like I've been wasting my time. I was adding 80grms of sugar to 300ml of warm water then tipping this into the 2nd fv to combat infection, I guess i'll just dry hop...

I have just started using a fridge to control my fermenting temps, I believe I can still rack from my 1st fermenter into my 2nd fermenter to dry hop for a further week after primary fermentation? I bottle my beers so I usually just take off the pressure attachment at the bottom of the wand and...

Thanks for the start guys. I cant believe how fermenting in a regulated fridge can make so much of a difference. My mate is punching out some real nice stuff as compared to my shed stuff. It loses that home brew taste almost completely.

So I can use any kit with these types of grain, it improves flavour?

Hi all, I am stepping up from a beer kit fermented in the shed to steeping some grains and fermenting in a temperature controlled fridge. I have been reading for hours trying to look for a decent recipe but its becoming confusing. I have ordered 500grm of medium crystal malt of which I intend to...