Search results

My tiny first year cascade harvest.. hopefully they were ready to pick, felt papery and had a little bit of browning on the leaves.

How do you tell the correct time to pick the cones? I have a small ammount of decent looking cones on my first year chinook at the moment.

I noticed some cones on my first year chinook the other day.. ..suprising because the base of the plant looks pretty eaten or something.. Had to put up a little wire fence to stop all the neighbourhood cats stratching and crapping in there. My first year cascade looks a lot healthier and...

Hey GMK, dont suppose you have the recipe that was used? I find the blue mountain lager to be very nice with 1kg Light Dry Malt Extract and some cascade hops, goes well with the US-56 yeast.

I have heard oxidised beer tastes like wet cardboard, is this an accurate description so that I can look out for it? (Had already transported the keg the other day). Think I might pick up a portable keg charger or some sort just to purge like you suggested. I clean the kegs at my parents house...

I have moved into a small unit where I dont have any taps outside etc to wash out fermenters so I brew at my parents then stick it in a keg and transport the keg to my unit to stick in the fridge. My first question: Is it ok to transport my filled keg without purging the headspace with CO2 in...

If you get a few I wouldnt mind getting my hands on one of them also :beerbang:

Blackrock apple cider with 6 grated red apples and brew blend #15 (light malt dextrose and corn syrup) turned out bloody great.

Hmm having to bullshit about wines sounds like hard work. The staff discount sound appealing though.

Holding a pressurised keg under water in the pool works too :P

Cut out that big white load bearing support, it will get in the way of taking pool shots :P

Used this yeast with Muntons blonde beer kit and 1.5kg amber malt extract and some hops, turned out very nice

How hard is the jaycar kit to put together? Any soldering?

One of my favourite beers at the moment.

Just adding a vote for stirring up the sediment.

I use a big glass if I want to drink a lot of beer, or a small glass if I dont want to drink as much. HTH

I heard someplace you should leave your fermenter to dry for about an hour after you've poured out the SMB solution. The drying of the stuff aparently lets off gas that does the sanitising. (Works for me anyway). Then rinse. I got a recipe pack from local HBS for amber ale that was Muntons...

I seem to have got my foam problem under control now. I turn the serving pressure way down to about 50kpa (before I was trying at 100kpa and just got foam all the time). I open the tap a little bit (not all the way open) to let most of the air/foam out of the line and cool the tap a bit without...

Here and http://www.homebrewandbeer.com/forum/