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Hi all, Thanks for anyone's and everyones efforts on putting on the comp. I noted that Barl's indicated that he had is result sheets already. Are results going to be available at my local HB shop (where I dropped off my entries), or are they going to be emailed out ? Thanks for any...

Listening to the "Jamil / CYBI Show - ESB and London Pride Rebrew" at the moment - Their discussion seems to focus on the difference in caramel malt presence to be found in the pasterusied bottled (export) versions when compared to the Fullers cask-condition / unpasteurised variant of the same...

Beef, While not a regular contributor, I'm interested in the concept of this double-triple and I thought I'd share my most recent experiences with making a triple, inspired by Wesmalle triple (~10% ABV and 40 IBU). I went for 90% belgian pils, 10% wheat malt (to a total of about 8.5Kg for a...

Yes, Many thanks to Berto and BENDER for arranging and facilitating a stress free bulk-buy. And do advise what extra we owe on any freight GST. Cheers, Lucky.

Given that the pallet seems to be filling up rather quickly, can we start to discuss who / where the delivery and pick up can be co-ordinated at ? Further, the method for payment. I presume our Glorious grain bulk buy organiser will be requesting up-front payment to allow them to pay...

Hey Kabooby, Keen to hear what you think of the naked oats with the 3711 in a light saison. I've got nothing to make comparison to with the one I brewed with 10% Simpsons Naked Oats, other than the fact it is quite likely my best AG recipe to date - enjoyed by everyone in the family who tried...

Thought I might contribute my findings from using WY-3711. I started with a 1037 OG wort consisting of: 50% Pils Malt 25% JW Pale Malt 10% JW Wheat Malt 10% Simpsons Naked Oats 5% Simpsons Areomatic Malt XXg Amarillo @ 60Minutes XXg Cz Saaz @ 14 Minutes Mashed with a double infusion, 50 Deg.C...

Aereomatic is a Simpsons specialty malt, Craftbrewer is selling it at the moment, as are others i'm sure. Maybe somehow equivalent / similar to an amber malt ? It's the first chance I've had to try it (and the Golden Naked Oats). I like the stonefruit, apricot that Amarillo sometimes shows...

Put together my first Saison on Sunday. Summer 09 Saison. 1.8Kg German Pils 1Kg JW Pale Malt 0.25Kg JW Wheat Malt 0.15Kg Simpsons Aereomatic (80EBC) 0.15Kg Simpsons Golden Naked Oats 25g Amarillo, 60 Minutes 25g Saaz, 15 Minutes 20g Styrian Goldings, 0 Minutes WY_3711 At the end of the day...

All of my first year rhizomes have stalled for the last month or so. My Hersbruker in particular only grew 3 shoots, all of 10cm long before stopping. Then last week, I found the Hersbruker completely uprooted and upside down in a pile of potting mix, no-thanks to one of the local rabbits (my...

A3k, Kabboby, Stu, What sort of temps are you mashing at to get that sort of attenuation ? Everyone seems to be talking up 90% + attenuation, so is everyone mashing @ around 63 Deg. C ? I'm planning on using this strain in a similar recipe to that of brewing classic styles, but thought I'd...

In the past I've not had much success with caramelising wort, to impart any noticable caramel flavour. Reading this thread and looking at the process others have been applying, I can see that it's possible that I've not been reducing the wort far enough to appreciably "caramelise" (& other...

Without derailing the conversation on wort "caramelisation", I'd like to gather some opinion on how best to get that sweet caramel flavour into AG homebrew british ales. I mentioned in my earlier post that wort caramelisation has been a disapointment for me. I've also tried adding cararoma...

I've now tried this process of caramelisation (for want of a better term) 3 times in recent AG recipes (An ESB, Brown Porter and a BdG). I've taken anywhere from 2 to 4 L of first runnings and boiled it down till it thickened to be the consistency of golden syrup and sticking to the sides of the...

O'Henry, You might benifit from looking at your mash tun / set-up and working out how to get it to hold a stable mash temp. I now use an old sleeping bag or a doona that was ready for the tip - wrap it around your tun over the period of the mash. The mash-in @ 69 Deg.C, then dropping to 63...

Crundle, Yep - I thought my hydrometer had something wrong with it, so I checked the FG again the next day with a different one, different test tube, same result though. And yeah - my recipe is a variant of Jamils too. It looked awesome on the page. I just hope my 6.4% Beast Brown Porter...

Hi All, I had a shot at brewing a Brown Porter a little over a week ago, this being my first attempt at AG with some new equipment (I'd previously borrowed a mates tun & kettle for my first 3 AG brews). Due to an incorrect estimate at efficiency, my OG came out at 1060 rather than 1050. Not...

Not Stressed as to who the buy is made with. But like Slacka, a friendly drop-off in North Ryde or North Sydney somewhere would save some of us a fair few $$$ in fuel. Lucky.

Well, on the off chance that the order hasn't yet been made. I'll drop in my 2c.... or $144 as the sums suggest. Cheers, Lucky

Sorry to jump in late, but is the Sydney Grain Bulk Buy still open to new additions ? Cheers, Lucky.