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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...

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...

Howdy all, I put down another AG APA yesterday, and some of the process I used reminded me of a question I'd been meaning to ask for a while. I brew using a four-ring burner, and all the batches that I've done so far have been single step infusions (66-67C) with a mashout of 78C. When it...

Neonmeate's post on Platinum Cellars just reminded me - does anyone know of the best place to get a good range of imported beer in Canberra? I've been to Dan Murphy's in Belconnen a few times, but I'm wondering if there's more fertile ground somewhere... Cheers Ben

Hello all, I ordered a grain bill from interstate (no names) a few weeks ago and it arrived without me checking what the contents was (silly me). Just went to mash in and realised that it wasn't exactly what I'd ordered (I'd ordered grain for an APA). The grain contents on the bag says it...

Howdy all, Quick question on fly sparging. Most of what I've read (from memory) says that sparge water should be heated to 78 for sparging. Just wondering though, do I need to worry about heat loss through the tube, sparge arm and then air before the sparge water hits the grain bed? i.e...

Howdy all, I've just made the move to Canberra, and before I get back into my brewing (finally!) after the upheaval, just wanted to check whether the water is okay to use as is, or whether it needs filtering, etc... Also, where's the best place to get all my grain, hop and yeast-y needs...

I was just thinking back to kit brews I used to do several years ago, and remembered that without fail, the bubbles from the bottle carbonation were larger and the head retention poorer as compared to the AG brews I've started cranking out recently. Was just curious as to why. Any thoughts?

Hi all, had a mammoth beer day on Saturday, bottling one batch and then completing two AGs (number #2 and #3 for me). First was the Fly Blown Belgian Ale (thanks TDA and Warren), second was an EPA. I used the no-chiller method for the EPA and will pitch it when my fermenter is free. The...

So my beer has been fermenting for a week and the bubbling has slowed to about three times per minute (and I'll be checking the hyrdometer too - don't worry!). However, there's been a thick 2cm layer of krausen on top since the vigorous fermentation started (it's since stopped as far as I can...

Hello all, I successfully (mostly) completed my first AG brew yesterday, an American Pale Ale. Just some queries to help things along next time though... 1. I started with 27 litres pre-boil and ended up with 17 litres. Using a four ring burner, it took quite some time to reach boil, so I...

Hi All, I'm about to embark on my first AG brewing escapade tomorrow (wish me luck!)... I think (!) I'm pretty much prepared, but I'm just curious as to what people think about moving the beer to a secondary fermenter via the tap (and tube) of the primary (one of the standard 30 L plastic...

Hi all, This may be a stupid question... I've just bought a 4 ring burner to get into AG brewing. It comes with the stand, burner section and valve section (unassembled). (Similar to the three ring burner here: http://www.aussiehomebrewer.com/forum/inde...mp;#entry198443 ) I've started to...