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  1. Nick JD

    Carlton Draught AG recipe

    I found a low mash (63C) with 100% BB Ale malt and PoR to 20 IBUs at 60 minutes with 34/70 cracks it. That said, any lager yeast will do - the complete lack of flavour is what this beer strives for.
  2. Nick JD

    How many gravity points to carb a bottle.

    Knowing your attenuation is important here if you plan to bottle in glass. Why not just use apple juice to carbonate and take the worry out?
  3. Nick JD

    Graining crushing without a mill

    I apply no heat to my pot until boiling the wort. The pot is filled with around 9L of hot tap water (and due to different hot water temps, this is where I can't give you a definitive guide) so at dough in, I have around 13L of mash that's in the early 50s. By the time the coffee kettle has...
  4. Nick JD

    ahb language police take 2

    Apparently we were never allowed to swear. Yet we could. Now, we're being asked not to. But we still can. Perfectly sensible. This thread is also destined to be locked, but for posterity let me say that the new owners have clearly indicated that there will not be a profanity filter and we...
  5. Nick JD

    ahb language police

    Oh yeah, and I said in the original thread that I was going to use strong language if the profanity filter was put in place. So here's the obligitory, THERE IS NO "U" IN HONOUR WHERE YOU FUCKERS LIVE.
  6. Nick JD

    ahb language police

    I have a PhD majoring in I Told You So. http://aussiehomebrewer.com/topic/72643-aussiehomebrewer-moves-to-group-builder/?p=1039358 And the reply from the new owners: http://aussiehomebrewer.com/topic/72643-aussiehomebrewer-moves-to-group-builder/?p=1039453 EDIT: let me quote the new owners...
  7. Nick JD

    ahb language police

    Well - what this really comes down to is the major sponsors. If we want to keep AHB in an Australian sprit with Australian values and not some limpwristed American influnced piece of shit, then influencing them, will influence the new owners. They pay for the majority of this site. So, what...
  8. Nick JD

    Aldi Adjuncts - Flavoured Extracts 26/6

    For $5.50 I'd rather get a Leffe Blonde!
  9. Nick JD

    Cold spots in an electric kettle

    There's no way a body of 100C water can remain unmixed.
  10. Nick JD

    Aldi Adjuncts - Flavoured Extracts 26/6

    I bought an orange essence bottle at coles the other day. 35% alc. Costs almost as much as a 50ml of Jack Daniels though!
  11. Nick JD

    Mash Colour

    Does it? If you keep the volume the same, but extract 12% more sugaz, you're getting 12% more base malt sugaz from a 5 EBC grain... ...it'll be darker. Or at the very least the same. By your logic, if I dip the grain in for only 12 minutes and get 23% efficiency ... my beer will be super dark.
  12. Nick JD

    Aldi Adjuncts - Flavoured Extracts 26/6

    They're 35% alcohol. Cheaper than the minibar!
  13. Nick JD

    Graining crushing without a mill

    It's a Sunbeam "Multiblender" 800W. I fill a bowl with 1200g of grain and grind it in 3 lots of 400g each time. Much more and it gives the blender a hard time even though it has a 1500ml capacity. Much less and the grains can have a tendency to "bounce" and not be pulverised. I blend on "3"...
  14. Nick JD

    Graining crushing without a mill

    The 5 minutes it takes me to process 3.5-4.0kg of grain through my blender make it a very workable situation in my situation. I don't experience any astringency or drainage issues, but milling to flour consistency forces me into doing stepped infusion mashes to make doughball removal easier. Not...
  15. Nick JD

    6 months to plan epic brew day

    I think the GoldClub will be willing to help you achieve this! I'll do the cleaning.
  16. Nick JD

    Rice starch

    Yes.
  17. Nick JD

    Rice starch

    Ive done 30% before. With BB Ale providing the enzymes and it all converted. Much more and I'd not be confident. Also, much more and you're making some limp-wristed beer. Like Coors or Miller. With cereal mashing techniques you can probably push 50%, but then you're making saki not beer.
  18. Nick JD

    Can you get decent esters during bottle conditioning?

    Do esters break down, or do the yeast consume them in the same way they consume so many other things like diacetyl and acetaldehyde? I was under the impression that beers like hefeweizens are seeded with fresh lager yeast that's then killed through pasteurisation so the hefe has some semblance...
  19. Nick JD

    Aecht Schlenkerla Clone

    I can't handle a 100% smoked base malt beer. You guys are hard core. My 100% Wey Smoked beer tasted like a bacon ashtray on a table in a housefire.
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