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Hi guys if anyone cares, an update on the original post. Added; dried morello cherries and fresh cherries that i had frozen, back in december '11. It's been sitting in the bathroom (concrete slab, no external windows) for the the last 8 months, and has a thick white pelicle across the top now...

No it's not obsolete, based on everything that we do; confidence and competence. U have got the confidence to start something, but quite possibly not the competence to achieve it, this desire drives us to go forward/backwards, but the bottom line is, there is a drive. Add into that the...

Mashed and cubed a belgian wit recently, but made the mistake of putting in un-pasteurised orange zest. The net result being i lost 9 litres, due to it self fermenting and leaking from the cube, it probly hit 32*c during this phase. Took a gravity reading and had dropped from 1.057 to 1.052...

thanks ross but didn't get home as planned al

thanks kymba that sounds like a nice hoppy centenial number. what yeast do reckon for it? the obvious choice to me would be us 05, but how would u think it would go with an english one. but then on the other hand, sometimes i do stupid things like add 3944 to unusual grain bills, (win some, lose...

Hi I have some unforseen time on my hands tomorrow evening, so with Craftbrewer closed on a monday, i'll have to make do with what i have. As i NC, yeast is not really a problem, though i mainly make APA and english style ales. so this is what i have on hand atm: 2.2kg Ale Malt (Barrett...

Rudimentary but it works for me: a sheet that has been edged, a piece of string a butchers hook all hung on the side of the fermenting fridge over a bucket a few holes that have been stitched by these fair hands, due to too close proximity to fire :icon_drunk:

Just pulled this from the wyeast site re 1968 "A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this...

Hi guys Just fishing for other opinions on an IPA mash profile and fermentation regime for the following recipe I'm thinking of fermenting @ 22*C but am not sure what the effect will be, having only fermented @19*C with this yeast (Wyeast Labs #1968) cheers al BeerSmith Recipe Printout -...

Dan Ox When i rack off my beer which can be anything from 5 to 14 days after beginning of primary ferment I always add 15g/23l of dextrose , just in case the yeast has consumed all the fermentable sugars. My belief is that the dextrose will ferment out very quickly and form a CO2 cap. The...

nah not that ignorant his $30 or whatever post got me into BIAB, also his irreverence for "it is done this way...." makes his posts a must read. as a lot of long time posters say to "nOOb's", the search function is your friend, i don't post cos the info is readily availableif are willing to...

hey nick your beer must be pretty good......... my car needs lubrication.... also the battery needs topping up with acid, please can you just poke out your tongue and drool into it..... cheers al :rolleyes:

thanks guys i new i could rely on you for the obvious Manticle, you were dead right, thanks. (after 60 odd brews, you would have thought that was pretty obvious, but as they say you live and learn) After 30+ of being a chef you still f**k up occasionally :icon_cheers: cheers al

Hi fellow brewers,whew another post from a lurker..... I've got a real problem i can't figure out: have made a partial, approx 10L @1.060 (see beersmith recipe) added a can of Coopers Euro lager made it up to 22L Hydrometer now reads 1.098 According to beersmith none of these readings are...

sorry about the dodgy looking beersnith bit had real fun putting that on :huh:

Hi fellow brewers I'm not a big poster, but definitely a big reader, so thanks to all the knowledgeable people on here. You have taught me and confused me heaps. :icon_cheers: I'm in the process of putting a recipe together making use of Coles end of line extract kits, picked up a few for...

Thanks for that Manticle "How did you arrive at the 70+ IBU figure?" Via my minimal understanding of Beersmith (possibly bullshit in, bullshit out) "Can you provide some more info as to what the actual problem is" Way to bitter for my tastes, I would like to adjust it to somewhere around 37...

Hi people I bit off more than I could chew (and swallowed a bit to much at the same time) Last night I downloaded Beersmith, created a recipe, and made my fisrt BIAB. I won't go into to much detail, just give you the facts (I think details might be a bit hazy). BIAB method...

hi all Nick jd, a big thank you for this thread, apart from the usual thread hi jackers the #279 posts read so far are fantastic. Tis 02.22 hrs and way past my bed time, (first alarm clock goes off in 3 hours). Will be back on the morrow to read the rest cheers al

Hi people my first post here, thanks to all for some fantastic information. I've only got 20 brews under my belt since starting brewing 6 months ago. Some duds that have gone down the drain, others that are clocked up to experience and been drunk and a few winners. Thought i'd share this one...