Search results

Which way would the pressure reading go? I've moved my CO2 tank from inside the fridge to outside the fridge and the pressure reading has moved from about 6000kPa to 5000kPA over a week - I was worried that there might be a leak, but would this explain the drop?

I made a peppermint dunkel a while back - didn't have any fresh peppermint but used some high quality peppermint tea (loose leaf), a dash of star anise and some raisins (the raisins and star anise didn't really come out in the flavour profile, but may have added some complexity) added at...

Received thanks guys - great work! :)

I'm keen for to jump on board. How do I go about doing this? I just visited the brewershardware link and there doesn't seem to a be a spot for this buy. Cheers Ben 2nd round SA and WA stirplates! (now open to all Australia) 1.Woodmac S.A 2.breaky SA 3.OLDS2006 SA 4. Plastic Man NSW...

Sorry for the delay guys - payment made and email sent. Cheers! Ben

Can I please have one med t-shirt, navy blue - thanks! :)

Thanks Sully - just picked up the guard - top stuff! :)

I'm keen :)

Mmmm...Caol Ila :)

Woohoo! Thanks Sully - definitely keen :)

Ah man, don't you hate it when you see a thread two days too late? I assume that I'm too late...?

Hmmm - this wasn't exactly what I was getting at :huh: I'm not worried about oxidation; the longnecks had been in the fridge for several weeks; and there was definitely headspace in both longnecks and stubbies (that left over by the displacement of the bottling wand). I'm more just curious as...

Sorry to revive an old thread, but I've noticed something recently with a couple of my old bottle conditions beers: (i) a brown ale/porter/something-or-other which I brewed six months ago; and (ii) an APA, brewed five months ago (I know I should have finished this by now). Both were bulk primed...

Great - thanks guys, I'll wait a bit longer to pitch then!

Hi all, Just about to pitch some Wyeast 3068 and am wondering about the "30 rule", e.g pitching at 12C and fermenting at 18C. Just wanting confirmation from anyone who has done this successfully, given that the Wyeast website says that 3068 ferments at 18C-24C - I'm worried that it may not...

Check out the episode on 7 September - I seem to remember that it was an entertaining listen. A lot of common sense, but interesting nonetheless. http://www.basicbrewing.com/index.php?page...wing-radio-2007 Cheers Ben

There was an explanation on one of the episodes of Basic Brewing Radio about this. Apparently it comes down to pH v temperature and volumes of water. The explanation was that at the end of sparging, most of the sugars and amino acids are gone, and so the liquid running off is only lightly...

Aha - thanks. So looks like I'll need to vary the starting L/G ratio depending on how many infusion steps and the desired temps so as to get the right sacc rest L/G ratio. And thanks for the tip on attenuation - not too worried about minor losses there, but good to know. But that does lead...

This is part of the problem - with the final volume of water after all the additions, there's less room to maneuver with the amount of water to batch sparge with. Plus I've already got a fairly good fly sparge system going.

Howdy brewers, I'm thinking of upgrading my mash tun to a 36L cylindrical esky and have a few questions. I'd like to be able to do step infusions (say, for example, 50C, 60C, 70C) by through boiling water additions. (I find doing stepped mashes in my kettle with my stove inaccurate, time...