Search results

Ok folks - think all items are gone. Sorry for being a bit slow with replies. Think I've replied to all pm's...

PM sent to practicalfool

Ok not the most IT literate bloke round. Doesn't look like the pic uploaded. It's just a standard size fridge with freezer up top. I've got four fridges at my place (bit OTT). Don't really need them all so figure will offload one. As for the pot and reg etc - have moved to an electric urn so...

Mate I think it should fit a 60L fermenter. I've attached a pic of the fridge with a standard fermenter in it (should b a nice little wheat beer if I don't say myself)

Hey all! couple of things for sale: good condition brew fridge 4 sale = $50 Some BIAB stuff for sale as well - 60L alum pot, Italian spiral burner plus adjustable reg = $50. I'm at mango hill just near north lakes in Brisbane. PM if interested.....

I used to pitch warm and then lower to fermentation temp but someone (can't remember who) told me to give chilling the beer to a lower temp, then aerate the bugger out of it and pitch a quality amount of the right yeast for a lager. Since doing that my lagers have really improved. I've since...

Hi Labels - been reading through this and I to love the taste of German pils! I have also devoted some time to replicating them. Whilst reading the posts I noticed that many concentrated on the grain bill (recipe), water and decoction (method) - all of which are obviously very important and must...

Queersland?

I've done this beer style before. BIAB. Using a recipe from Anthony at Craftbrewer. It used the dark wheat instead of pale. All the guys that had a sample of the AG beer thought that it tasted great. One even compared it to Aventinus - he was prob on his his third glass by that stage of an 8%...

I didn't quite hit my target gravity for a dopplebock recently - added 250 Demerara sugar. Turned out beautifully

Hi chadjaja Glad to hear someone else is onto the dopplebock. I've got around 10 AG dopples under my belt now and I must admit they are very addictive! Now to answer your question - I would def raise the temp up to around 18-19 seeing as you've hit around 1030. Why - well the alcohol content...

Was watching a cooking show on truffles the other day. The cooks were saying they go with all different types of foods. Got me thinking has anyone out there ever made a truffle infused beer?

Alrighty - this is prob one of the best brews i've done. The keg did not last long and everyone that tried it certainly enjoyed it! Live up to AdmaT's description of strong, malty and dangerous - I would just add one thing - pretty damn tasty!! One i'll def be brewing again....

Finally got round to laying this brew down. Used the exact same grain bill and hops etc. 19.25L of fresh wort now cooling in the fermenter. Hit 1.071 OG. Looking forward to seeing how this one turns out.

It's what alot of the tutorials for this method tell you to do I believe Steve. Personally I don't worry about it and have never had an real dramas. Each to there own.

Hey carboy without casting doubt on what other people are saying in this thread I might offer an alternative opinion. I always used the forced carb method. Sometimes for the first couple of days after using this method the beer, like yours, pours a nice head but doesn't really have any bubbles...

Cheers Brendo - I will def give it a go. Hey you only live once! I also will put in a little choc malt as I am after a combo of nutty and caramel flavours

Fourstar you have got me worried about the amber malt - this brew is def designed to be a quick quaffer. I will still give it a go as I haven't used it before. As for the Choc Malt that is interesting about how a small addition give a slightly nutty flavour....

Recipe looks nice BribieG - might give that a go next time myself. I do have a bit of amarillo lying around myself - might dry hop the secondary with this myself for my AA.

'Why not use Caramunich II instead of I and III' - ummm not too sure Mark^*******. Was trying the light for caramel flavour and the dark for the colour and deep malt flavour. Prob could have used the Caramunich II Using POR hops not for economy purposes but because I heard that is what they use...