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Ken, A recipe and a list of steps you took would be helpful.

I punched your numbers into beersmith and get about 1.045 so you should be fine. I'm about 90% certain that's a BRIX hydrometer and not one that reads SG (Two different systems for measuring the same thing, like C and F). If you are new to brewing you may find this helpful as well...

Thanks for the advice all. The 13th sounds good, alas I'm out of beer at the moment (System upgrade, 3 vessel AG to RIMS) so I can't bring any of mine along. I do have the odd bottle of mead floating about if such things are welcome?

Afternoon all, I was having a look today to see if there were any homebrew clubs near North Melbourne (my location) but i can't seem to find any. Am i overlooking any? I did a google search combined with looking on Vicbrew and none seemd to jump out at me as nearby.

This is the recipe and process for a quick little mead I make, it's a ever so slight variation on Joe's ancient orange mead (look on gotmead.com). Recipe for 12L -5kg orange blossom honey (I use cold extracted and but it in a 5kg tub for $30) -3 oranges (What ever ones take my...

Ah, yeast hulls - they act to stop a slow fermentation. -Yeast Hulls Yeast hulls are also called yeast ghosts. Essentially they are a cell wall/membrane complex. They have the ability to adsorb the fatty acids and thus reduce their inhibitory effect. When yeast hulls are added to the...

Not sure if this helps but it is a day by day log for the most part of my first 'long' mead. The others have been Joe's ancient orange (look on gotmead.com for that one). Mead Ingredients Orange Blossom Honey (10KG) H2O to (22.71L) 20 g ICV-D47 Yeast (Lallemand)...

If you are like me and have no skill with electrics you can always buy one of these to fit to a fridge or freezer LINK... $119 and it's working a treat.

Thanks for the feedback. I might just shoot for 67C for the mash (66C is what they used) but i really should look into an english ale yeast.

The bellow recipe is the robust porter recipe from the 'Brewing Classic Styles' book, has anyone made it? I have never made a Robust Porter before so any advice would be helpfull. Recipe Specifications -------------------------- Batch Size: 22.70 L Boil Size: 29.14 L Estimated OG...

I think people will need a volume amount to work out how much of a given adjunct to add.

You can buy 12 new bottles for $11-$12, they don't cost much. As for a corker if you are doing small amounts you can get little hand ones for about $10, bigger leaver action ones for $30. On Zork - This work indicates that ZORK V1 offers a shelf-life of approximately 3.7 years. This may be...

I was at the Belgian Beer Cafe the other day at the bottom of Eureka LINK. Not a bad beer list there and it's close to town for people who have finished work. Also it's easy for people new to Melbourne to find (walk towards that big golden topped building). -Beer List Tao.

On the subject of books related to mead i would personally buy anything i could on wine making (i own 'Making Good Wine' & 'From Vines to Wines'). When it comes to wine making you keep everything cool to preserve as much aroma as possible. If you think you might end up with bacteria in your...

Thanks for the advice. Im using no chill because I have moved to the city and no longer have a rainwater tank to run my copper chiller off so storing the wort is not my aim.

Most of the reading I have done on this method requires a cube, why? Can I just use my fermenter? -Sorry if this is in the wrong section or already covered. I have read the no chill wiki.

mika - Mine took three weeks to get to 1.006, so i don't mind that yeast. I'm liking the sounds of hopping for mint character and then if it's not enough adding some mint to the secondary. As a side note i remember reading somewhere that soaking mint/herbs in vodka extracts the flavor so that...

Belgian Saison, Wyeast Labs, 3724 - Thats the yeast i was thinking about but im open to ideas.

Lager is out of the question, i just don't have the temp control. I was going to add it to the secondary, just like you dry hop. Perhaps i could add mint and Northern Brewer? the mash would be at about 63C (to get a nice dry beer at the end). I was thinking mostly pale ale malt, maybe a bit...

Well Im living in Melbourne with a mate now and when I asked him what beer he would like to brew he said a mint beer. Now hes not after something like a choc chip porter he wants something lighter. He also likes dry beer. I dont have a fermentation fridge so temp control is out of the...