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i was expecting to see a machine that delivers cans of cold beer after you place $1.30 in the slot. some of my mates have one like this, but dont let coca-cola know about their missing machine.

i would try and use 90% pils malt with 10% vienna for some slight colour and a bit more toastiness. as for hops, you can use saaz, tettnanger or hallertau for both bitterness and aroma. im not familiar with the yeasts on offer so i cant comment.

invert sugar is just a mixture of glucose and fructose. it is commonly made from the enzymatic degradation of corn starch and produces a syrup of higher sweetness than a sucrose syrup. it is commonly about 45% fructose. fructose has a higher percirved sweetness than both glucose and fructose...

i plan to be a brewer soon. im studying brewing at ballarat uni and plan to go to the states for a year or so to work and play. then coming back to start brewing at an already established micro, eventually i would like to open my own micro, or go partners with some friends of mine that...

CUB released a beer with caffeine in it a couple of years ago. they had a massive launch party for it at the bar i was working in at the time. 4 stubbies was supposed to have the same amount of caffeien as 1 of those 'energy drinks' that was the only place i ever saw it. some months after...

the water that comes out of your tap should be fine for brewing, as its fine for drinking. the only thing you might need to add to the water is some calcium ions (unless you live at burton on trent) at a concentration of around 100ppm. this helps the yeast to grow and flocculate. i just use...

the extra fizz in the mouth that you detected was most likely due to the time the bottle had spent on the shelf in the shop. they dont shift fast cos of their price this happens particularly with the imported bottle conditioned beers such as duvel, orval, the leffe range and the chimay range...

i would use either tettnanger or hallertau ive used them in AG brewing and had really good results. (vienna lager)

sounds good but the OG seems a bit low Leffe Blonde is a strong beer from memory its around 8%+ but yours shouild still turn out good and tasty as all*home made beer does. *maybe not all but most of it

a fast fermentation especially with lager yeasts can result in high levels of esters. so instead of that crisp clean lager flavour you may end up with more of an ale style beer. its not that much of a problem, as it has happened to some of my beers and they are still fine, just give them a...

blowfly is a beer made by the stockade brewing company, the same people responsible for stockade premium and those filthy sweet bacchus schnapps liqueurs. i saw them bottling it on a recent field trip and we had a taste also. IMHO its not that good, like all the other stuf they make. but try...

i just have to make some corrections to justins post. secondary fermentation is what occurs in the bottle/keg and gives the beer its fizz. just like a commercial bottle conditioned beer. tha addition of sugar allows the yeast to produce (a bit) more alcohol but more importantly more CO2 for...

i have some friends making cider and they are making it with commercial juices. they have a 50/50 mix of two types of juice, the cloudy (real apple juice) for body and some of that clear brown stuff for fermentables. thay have added about a kilo of sugar for more alcohol and are using...

i know for a fact that holgate uses wyeast in all of his brews. (he told me) as for which particular strain he uses in the old pale i cant tell you.

there are a few commercial chilli beers on the market that i have heard of, but i have only tried one. it was from the sail and anchor brewery in fremantle. not a bad beer and it had the taste of green chillis and a decent bit of warmth. would reccommend it if chilli was your thing.

here are some of my favourite commercial brews. AUSTRALIAN Melbourne Bitter - much better than its VB/CD cousins and oftem cheaper as well. often called red death, highly underrated in my books. good beer chilled to buggery on a hot day with mates playing backyard cricket. James Boags...

when i brew i use several products to sanitise my equipment. the brewery (cold side only) gets sanitised with a solution of 'Sterbac', its a quaternary ammonium compound and doesnt react with the copper pipes that are in the brewery. ('Sterbac' is prodced by Ecolab, thye make lots of...

there is no need for a protein rest during mashing as the malts we get here are already well modified. in the past malting was more hit and miss so a beta glucan and protein rest was needed during the mashing.

according to my calculations i have made around 280L this year (since june) in 5 batches, all of them full mash recipes and at least 5.5% they have been done with a mate from uni so thats still 140L each, enough to get me through summer, just. next year i plan to brew as much as the uni...

from the lagers i have made there was a little bit of bubbling through the airlock and very little in the way of a krausen and a sediment started to develop after a couple of days. i did use a starter of 1L (in a 50L brew) and i had a heap of aeration with oxygen for a good 20 min before...