Search results

Cheers everyone, I'll send off a message to Rocker 1986.

Hi everyone, Question is as title, I'm looking in particular for either Chinook or Pride of Ringwood, but any plant with a good track record in Brisbane would be good. Online retailers or real shops are both good, just hoping to find the names of some reliable ones. Cheers!

Hi all, Having looked at all the ideas and tips, I might go with: 3.3kg Pale Malt 1kg Munich Malt 750g Wheat Malt 200g Carapils For yeast I'll either harvest or grab a suitable one from LHBS. This is the same grain bill as for an American-style pale ale I've done before. The wheat and...

Hi all, Thanks for replies. As for Carafoam, I'll check that out, sounds a good option. As for wheat, would it make the beer somewhat sweeter? I hadn't thought about the yeast yet, but that would be fun - I've harvested and recycled my own yeast once, but not yet a commercial one. Bribie G...

Hi guys, I'm thinking of making something along the lines of a Cooper's Pale Ale, but was hoping of making it a bit different. My idea was to do a single 60 min addition of POR hops, and have pale malt, a little bit of Munich malt (for maltiness) and a little bit of crystal malt (mostly for...

Kaisereben, it'd be great to hear how that goes, please post about it :-) I love the idea of brewing in summer without refrigeration.

Gap, fair point :-) Gloveski, cheers for the tip, I'll check out those videos. Hirschb, yeah apparently it prefers those higher temps eh. I was thinking this yeast could be a good one to try for my "yeast stick" experiment.

Hi everyone, This yeast is available to buy as a liquid yeast, and it's fermentation range is 70 - 100 degrees Fahrenheit (about low 20s to mid 30s in Celsius, I believe). https://www.theyeastbay.com/brewers-yeast-products/sigmunds-voss-kveik Has anyone tried this yeast? To go to mid 30s and...

Hi Ross, Thanks for the feedback. It's been over a week now, and I vented up until the 5th day, now I'm gonna just leave it to play out as it may. Next time I would do it the way you described. I've wrapped the bottles in towels to hopefully absorb any possible damage. As a note, it seems...

It's been almost 5 days now, and I have been venting 2 or 3 times a day. Gas has been escaping but nothing dramatic at all, just like opening a bottle of normal beer. The smell of the escaping gas has become less yeasty, it seems to me, and the bottles appear to have a yeast cake forming at the...

Two Crows, Thanks for getting in touch, what does "cube it" mean? Lyrebird Cycles, Thanks for the ballpark figure, it will give me a starting point. My headspace is actually more like 10%, so I'll factor that in. I'll post results once I have them.

Hi everyone, Due to some bungling on Wednesday evening, we bottled our pale ale with about 3 times the amount of priming sugar we should have. What I have done is vent the bottles after 12,24 and 36 hours. I plan to keep doing this every 12 hours. I have been covering my body with thick...

Hi guys, Thanks for the feedback. A sanitized dehydrator is something that hadn't crossed my mind - will look into that idea. Glad to hear some support for the "drink young" approach to this experiment. In terms of when to try it out, I plan to grab some yeast from after fermenting a pale...

Further reading has made me lean towards "Dark Mild" as the style I'll go for in the experiment. It doesn't need ageing, and from what I've read Brettanomyces is a slow worker, so I reckon if I can ferment, carbonate and drink within a few weeks, the Brett (if present) won't have time to have...

Hey Hirschb, I suspect you're right, the results with be interesting if nothing else! To everyone, how about if I were to make a starter with the stick, and once the fermentation has got going, cold crash the starter so the yeast will settle to bottom. I've heard that Brett often get going...

One more question, since there may be a high chance of a Brett entrance into the mix, would a long secondary fermentation be a good idea? My thinking being, if a strain of Brett is there, I should give it enough time to do its fermenting and avoid the possibility of bottle-bombs. The fermenters...

Hi Dae Tripper, Please keep us posted on that! I started making my one today, a very simple one. I sawed the end off of a beech wood kitchen utensil, so I had a small, thin rectangle of wood. I've used a reamer to make a hole in the wood, plan to do a couple more, and maybe saw some indents...

Hi Earle, I'll bear that in mind. I reckon a porter's roasty flavours give me the highest chance of covering up any unexpected flavours from yeast.

Hi Mardoo, Yes, I've had a good read through those, where most of my interest in this topic came from :-). It'd be great to see how it works in subtropical Brisbane.

Hi Earle, Thanks for the input. I was thinking of doing a small batch of porter for the experiment, do you reckon that Brettanomyces flavours (if that's what I get) would be compatible with that? Russell