Search results

G'day blokes, Any suggestions where I could grab some plans for a simple all grain brewery setup? My mate is keen to get one going, hes an engineer so he can sling most things together. 50-100L setup should suffice. Cheers fellas. Craggy.

G'day fellas, been a while, anyways been mulling a stout/porter/milk stout around the old noggin for a while. Just wondering what would be a sweeter stout recipe from a kit and bits and what would be a good hop choice? Cheers. :icon_cheers:

Okay here goes: Beermakers old 1.7kg (assuming POR is its bittering hops) Black Rock Amber malt 1.5KG 200g crystal cara-malt 200g choc cara-malt maybe a little cascade for finishing (25g or so?) US-05 23L volume Anyone think this sounds alright?

I have been seeing some Joe White malts on offer here and there, im wondering if they are any good (assuming they are all australian barley), i guess you couldnt make truly authentic european styles etc? Any thoughts?

G'day, just wondering what the actual definition of a "partial" was, is it where about 50% of the fermentable sugars are from a mash? Also if a kit is used then how does one add more bittering hops or are none required? I just figured if your that close to AG might as well just make the leap...

Okay guys im going to give a partial mash/steep a go, Making a dunkel weizen style beer and im using 2kg of caramal wheat grain (the steeping kind). Currently i have a 20L stock pot to use as a mash tun but ill need a way to filter out all the husks. Any ideas on whats the easiest way to go...

Any ideas on this brew from a k/e perspective? its a quite tasty drop wouldnt mind giving it a bash.

Another dumb question im sure, but if i have about 500g of grain to be steeped, what sort of weight of fermentable sugars can i expect from it? as in 500g grain = ?g of malt extract. Im guessing the husks of the grain and the overall process would mean some loss but im just wondering how much...

G'day again ya'll, bit of a newbie question here but whats the difference, i mean with steeping you let it sit in hot water to release the fermentable sugars and with mashing its essentially the same but for longer, so what changes are actually taking place and how is grain pre mashed?

Is it actually possible to brew a dark hefe with kits/extracts? Im not sure how i would go about it, any ideas/suggestions?

G'day, Here is my dilema, to make a full flavoured drinkable 2.5-3.5% abv beer, sounds easy but with only half the malt of my usual recipe, its going to be a challange. Heres some questions: 1. adding more hops to mask some lack of character? 2. do a beer style traditionally light in body, eg...

G'day again guys, Just wondering if my wheat beer could be done allready? I put the batch on last tuesday and it has stopped bubbling, (it bubbled like a prick for about 3 days), pertenent details follow: 2kg brewcraft wheat malt B.E. 500G LDME 25g Halleratau 125g Wheetbix 30g flour, about 1...

G'day once more, both my fermenters are currently spawning life and now im going to get some ideas up my sleeve, lest they be empty for too long. My question is as follows, If i was to make a hoegaarden (or something even like a franziskaner) clone, what portion of wheat malt to barley malt do...

G'day again, cool change is here so its time to make a go of this cider recipe i had in mind: 3x2.4L berri apple/pear 4x2.4L berri apple Wyeast 4766 1KG dextrose 500g Lactose Final Volume 20L I am aiming for around 7% abv, I pitched the yeast a little hotter than usual 27-28C, but its only...

Okay so i cracked the first stubbie of my recipe which i found out to be an american ESB, As follows: 2.5KG Light dry malt extract 500g Crystal Malt 75g Williamette 25g Amarillo US-05 25g Williamette @ 15 25g Williamette @ 30 25g Williamette @ 45 25g Amarillo @ 60 The boil times were a...

I just received my wyeast cider, i went out and retrieved it from the post at 43C, just wondering if the exposure to the heat has nuked it. It would have been posted on monday from qld and received today in vic. Cheers n beers.

Hello again, Just a quick query, where does one obtain cider yeast if i intend to just use apple juice to make the volume up? Cheers.

G'day again i have been pondering to myself, is all grain a significant taste improvement over kit/partials? Im sure it is better no question, but is the extra time/effort/expense worth it? What is the differnece from using for instance crystal grains/dry malts to starting from grain and...

G'day again, just checked the FG of my latest recipe 1015, good good what i expected, then i had a little taste. The initial taste was great but then it had an interesting aftertaste very dry/bitter/tanniny Heres the method i used: 500g grain boiled for about 5 minutes and turned off heat...

A Hoi Hoi, I have finally decided on a all dry malt recipe, was going to do a pilsner but lost enthausiasm. Here is my idea for an Amber Ale; 1.5KG LDME 500g Crystal Malt crushed Brew booster no 20 Wiliamette Hops 75g (bittering) Amarillo 25G (Aroma) 21L of water Was going to boil the 1.5KG...