Search results

Hi guys, I've been brewing beer for a while and seem to just stock my beer. I'd like to be able to brew beer specifically for a few different meetups around the city (Usually less than 50 people). I'm not looking to be a brewery, but perhaps make 40 liters a month that would never be sold...

I haven't used the yeasst from the bottle, but I believe wyeast sell the same strain.

I pitched my yeast to a wort that was too hot again the other day and my beer stinks of rubber. Can I get rid of this smell/taste by CC'ing for a few weeks? Can I reuse the yeast without worrying about contamination? I haven't had a problem with contamination before.

Paul Mercurio makes a peach ale. They sell it in Black Rock (Melb) across the road from where I work. I don't know how your recipe will turn out, but I don't think peach is the best thing to add to a beer IMO.

I reckon it's far more rewarding to make your own from scratch, even it you use ghetto parts, which I'm going to try and do in a few weeks. I doubt a setup like that would make a better beer.

Good to see it's going strong. I thought it may have cooked when I took it for the drive in to the city. Batz, where can I get some of those plastic bottles for storing yeast? At the moment I'm using soft drink bottles which are quite poor.

Is it possible to use Northern Brewer hops instead of chinook. I can't find a place that sells em in Melb.

How did the APA turn out? I'm trying to make a LCPA clone and the only yeasts I have are 1084, 1338, 3944 and 1968

Even if you have a high distillation purity rate?

Every week I see someone selling one of those 13l portakegs on ebay. http://cgi.ebay.com.au/ws/eBayISAPI.dll?Vi...6139083020&rd=1 How much do they usually retail for and are they sold in Melb? Also, is it possible to hook it up to a normal CO2 cylinder?

Here I've seen people use pumps to move water from a mash tun to a boiler etc but never constantly to control mash temps. Anyone else have a setup like this?

I know this has been asked before, but how can I convert the AG version of this recipe in the recipe db to a partial mash? I don't have the gear to brew a 23l AG.

I]'m planning on making a stout tomorrow so I took 100 grams of 75% ale malt / 25% roasted barley and added it to 250mls of water in a saucepan. Heated it to 68, left for twenty minutes then returned and raised it back up again. 45 mins all up. I then added a tablespoon of dry ale malt/roast...

I can't work out if it's actually the beer style or a combination of infection/high temps. Theres are hundreds of other variables too, like too many corriander seeds or using supermarket marmalade instead of orange rind. After cooling the beer I've found some of the wine flavours have...

Argh.. should have mentioned that. Wyeast belgium wit 3944

I tried out Doc's saison ale recipe a few weeks ago and bottled it on sunday. The weather has been quite hot over the last few weeks and at one point in the fermentation the beer hit 28 degs! Secondary fermentation was kept around 20 degs for a week and a half. When I racked the beer, it...

How thick is the copper and SS braid? Last time I tried to use braid it just constricted and nothing came through.

I recently drilled a hole in my 25l esky about an inch from the bottom in order to attach the tap in easily. The manifold I use now doesn't quite touch the bottom of the esky so I'm missing out on quite a bit of extract which is giving me low efficiency. Has anyone made a false bottom for a...

Does anyone has an answer for this? I'm interested too.

Got any idea about an AG clone Doc?