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To all who've used both German and Aussie wheat malt, how would you note the difference? I've always used Weyermann and really love the authentic German style wheat beers but recently ordered a bag of barrett Burston, hoping it's going to at least be similar

WLP300 tastes like dry Belgian T-58 to me. Am I missing something? Looking to brew a tripel this weekend and considering pitching the 300 on hand. From memory 58 is a higher attenuating yeast and apparently more 'peppery' but I'm not certain the difference is noticeable after a few weeks on tap...

Ok, I bought a series 4 kegerator about 6 months ago. It came with 5ft lines, poured a bit quick and at 12psi most of the carb came out of solution and alot of head. Lower psi was lacklustre, higher only worsened the problem, and still ended up flat as a tack Long story short, I lengthened the...

When I first got my kegerator, I'm pretty sure I could turn the regulator up and watch a keg rise to desired psi quickly and smoothly. Now, it's really finnicky and sooo slow to raise. If I go from say, 20-40psi we're talking about 1 minute to get there. Is there something wrong with my...

Hey all, quick back story. I've been bottling for years now and have a couple of favourite recipes I'm used to making often so am very familiar with them. Since getting my first keg setup I'm really noticing a very different and pronounced change in IBU. Without changing the recipes just yet...

Just recently started kegging and by the looks of it I'm just about to blow my first keg at 2 weeks old (a hop forward pale ale) Questions: 1. Seeming I cold crash before transfer, and it all crashes all the time in the kegerator and the syphon is at very BOTTOM of the keg, why does beer turn...

I missed og by 5 points due to the use of 500gms flaked oats, I take it they didn't mash(?) because if I remove the ingredient from Beersmith I'm bang on sg. Does this mean my final product will have the intended taste profile just lighter in abv, or should I, and is it possible to do a 1l or...

I bought one of these and the home brew shop owner put it together for me, haven't had a chance to use it yet because I'm waiting on gas but I'm scared, because things I'm reading say that my lines are too short.. These look to be a 5mm line(it says 5mm x 8mm double wall) and are 135cms each...

So I'm in Darwin, just went to checkout at Keg King for a $600 rig, +$550 freight apparently.. Is this right? I do remember hearing someone mention free freight somewhere If not, any suggestions?

I'm from Darwin and no one sells it locally, I'd like to start buying a nice Weizen yeast, sick of the tartness of WB06 and would be good to trial some others too. Where can I go to have some shipped up?

I took a trub sample to keep for yeast starter today. Open the fridge and it's offgassing though the bottlecap. Why is this so? The brew reached fg days ago so there should be no residual sugars to chew

So, thought Id put the pot out and catch a little rain water! Just bottled up a pale ale with 12gms gypsum (the only water addition, I like to experiment) in a 23l batch and tasting is really fresh.. It has a drier mouthfeel, with lots of hop emphasis and less malt. Which is a sharp contrast to...

Hey all I've recently moved from city to groundwater. I haven't had it tested yet, but know it has lots of calcium because sprinklers hitting the car have left white scale I've done 3 brews so far, all of which taste "soft". Just like our water does, it tastes soft, like, not sharp like our...

Who sells the freshest hops?

Now, surely it's not just me but when I drink PL pale ale I get 'tea'. Tannins galore combined with a really smooth, rich malt flavour and great hop aroma. I've noticed when I wring out my bag (biab) as hard as I can, sparging over and over again my beer is always clearer and has some tannins...

I have a bad batch currently :( it just started fermenting before I pitched. Only bad batch in a long time. This particular recipe had fruit which I may have added once it wasn't quite hot enough to kill off bacteria so now it's going gangbusters Question: are all wild yeasts terrible or is it...

Just wanted to gather some thoughts on a 50/50 GP wheat beer? I'm thinking it's a nice base malt malt, somewhat similar to pilsner malt. What do you think? I'm also looking at adding the zest of 2 oranges, 15gms coriander seed and perhaps a couple packets of chamomile tea? Never used the tea...

Hey all, I'm looking at cutting oxidation from certain styles at bottling, hopefully without going to the trouble of gas and bottling wand I'm wanting to find out if anyone's tried filling to the top without leaving a headspace? Is this possible? Does it require the same, or less priming...

So I've been making the same exact pilsner for many batches now. But this one (mashed light/med body again) ended at 1.012 fg rather than the normal 1.010 - 1.008.. what's the go with this, is this something that just happens from time to time?