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As I managed to fluke a win in bigh's Irish Red Stammtisch Challenge I now have the honour of presenting the next challenge. A few people have commented that rather than brewing to a specific recipe the challenge should maybe be to a particular style (at least to see how it works out). So, this...

I was down at Brewboys this evening and they had an old Pabst video from 1939 running in the background. Anyway, it went through some of their advertising material and SWMBO commented that the ads had women in them which is not something you really see these days. The basic scenario in the ads...

A while ago I was flicking through one of my books and came across a recipe for a "Groaning Ale". Apparently, in England and colonial America, they brewed a high gravity ale upon learning of a pregnancy. When labour began they would tap the cask and share it around, including giving some the...

I'm in the process of building a collar for my chest freezer and just wondering how far apart to space the taps? I've got a 215L chest freezer that takes 4 + 1 and CO2 on the hump so I'm aiming to have 4 taps eventually. I've only got one so far which makes it a bit difficult to visualise...

Has anyone used potato starch as an adjunct? Obviously it would need to be mashed with some base malt to provide the enzymes to convert it. I saw some while I was down at the shops this afternoon and it got me thinking could it be used as an adjunct in the same way as flaked maize or rice to...

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When I tell people I brew my own beer, they always seem to have this idea that home brew is really strong and only made to get you drunk. I'm sure there are people out there putting 3kg+ of sugar into a kit to bump up the ABV%, or regularly brewing stronger Belgian ales, but I've only gone over...

I like to have a fairly good idea of the ABV% of my beers, and the numbers I come up with seem to 'match' well enough with commercial beers based on on-going experimental evidence :chug: But now that I'm brewing different styles that have different carbonation levels the amount of priming...

I've decided it's time to calibrate my brewery so I can get some consistency into my AG brewery. I've seen the BeerSmith Equipment Setup page, but still not sure about a couple of things: Lauter tun deadspace - how do you measure this? Is it just as simple as filling the mash tun with water...

As the weather has started to get a bit better, I've taken to having the odd beer outside in the sun in the afternoons. However, I've noticed that when I drink outside in the sun, one of my beers smells like cooked vegetables which doesn't happen inside. The beer in question is just a simple...

From here: http://www.wheatsheafhotel.com.au/wheatie_weekly Any excuse to head to the Wheatsheaf... :)

G'day all. This is my first time trying to come up with something rather than using tried and tested recipes. Let me know what you think of this. Cheers.

Well, I've just cracked open my first bottle of AG brewed beer - a SNPA clone. It's flat, murky and tastes like butterscotch. :( 9 days in the bottle so far, so I was probably being a bit optimistic in opening it up now but still the butterscotch isn't too good. From doing a bit of reading...

I've just used some hop flowers for the first time today in my second AG brew -- have always used pellets in the past. I was going along fine, had hit my mash temp alright and held the temp a lot better than last time. Then when trying to get the wort out of the kettle and into the fermeter...