Search results

Excellent. Learn something new every day. I might go back to drinking it.

I was under the impression that Pale Ale used a hazing agent and didn't contain live yeast. Try Sparkling Ale.

I think the quote is: Can't live with them, pass the beer nuts.

My beer line cleaner is Potassium Hydroxide based, about 50% w/w. Not sure if there are other 'goodies' in there. Keg cleaning goop is based on NaOH with other surfactants and chelating agents and what knot.

No need, most of Colonial's beers are now on tap at The Royal in East Perth. But if you are down in MR, send me a PM and I'll make sure I'm around for a tour and some tank grazing.

I love this. You're not a kiwi are you Arthur? Take it a step further: attach it to a sink, feed hot water and grain into it and wet mill directly into you mash tun! I bet you could change the screen size to ensure that whole grains don't get through.

A quick question; why do homebrewers add sodium metabisulphite to their mashes? The previous brewer at my work used to do the same thing.

Not my call sadly. By the middle of next week, they'll be pouring Kolsch, Pale, Wit and Brown and it looks like they'll be running with those four over summer. The problem with growler re-fills at the Royal has to do with re-packaging into containers less that 48 litres, which the ATO now...

Caution with WLP400: make sure it's in good shape as it'll throw a ton of ester, especially banana (which isn't a good look for wit), if it's struggling. Grow up a starter if in doubt. 400 does not travel well.

Yeah, that's it Microbe. Only you don't brew it to 4.8%, you brew it to 6 or 7% and then cut it with de-aerated water at the filter back to 4.8%. Or in the case of 'Old', you brew it to 8% and cut it back to 4.2.

Assuming VB is about a 3 million litre per day brand, ballpark, shave .2% off the etoh and their looking at a $200k per day tax saving (depending on percentage pack/tap). And remember, the tax is paid on the actual alc%, not what's on the label (which can be +/- 0.2%). You can be certain then...

1 tonne of malt. Yep, about 60hl at 5% abv. Lets suppose youre a 60hl brewlength brewery; MSB size. A tonne of malt plus everything else that goes directly into a case of beer (bottles, glue, hops, etc) will set you back perhaps $10.50. This is called the cost of goods and services, ie, $10.50...

Hmmm, Epic and Rogue. I wonder how Epic and Rogue feel about that. Or is that the idea, name beers after other great craft beers.

Wow, am I a busy little brewer! Ok, the plan is to run four of Colonial's seven beers through a bank of taps at the Royal and we'll probably stick with the same four to ensure continuity. Pale, Wit, Brown and Kolsch. My two big cannons, Robust Porter and AIPA will likely stay here in Margs and...

5% wheat works pretty well. Like Screwtop said, attenuate it out nice and dry. US05 isn't bad as it's bone dry and neutral. Fruit it up with hops instead. BU might be a bit high... a bit of CaraPils may help balance it out a bit.

I've been using a lot of galaxy for ales that don't rely so much on the base malt for flavour, eg IPA and highly coloured beers. Very good, clean, reliable malt. Grain size is small, so be sure to adjust your mills. Use GP or MO for english style pales where malt flavour is essential.

I used to have a boss who drove a '65 Isuzu Bellett. Great little car.

When I brewed for the LNBH, it was all Cz Saaz...

Back in my home brew days, I used to buy my water for brewing pilsener from a place in Lithgow. Lithgow Valley Springs. They used to deliver to Sydney... don't know now. Very good soft water. Their spring used to feed a brewery in the town.

Attn FaceBookers: The Balanced Beer Society needs you. Balance a beer on you head, take a photo, post it up for all Society Members to see. That's it really. "But sweetie, I have to pour a beer. It's for FaceBook!" :)