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So I have an 12L Old Ale, OG:1.086 (20.59 Brix), FG:1.017 (4.28 Plato - corrected from a 10.6 Brix reading on the refractometer using a WCF of 1.02)... decided to bulk prime for the first time today. Cooked up 69g of dextrose in 100ml of water cooled, added to bottling bucket and racked on top...

Hi all, I've just brewed a coffee stout and am looking at apparent attenuation of about 52%. I've been brewing a long time and have never had a problem like this, so I'm a bit stumped - hoping you may have some suggestions as to what has happened and why... Important bits of the recipe and...

I have the following for sale: * 40 Crown Urn (with modification so that the heating element never stops) * BIAB Bag (custom/professionally made) * Insulation jacket for urn (a real hack job, but does alright) Take this off my hands for $100 Or If you take my rusty (but working) fermentation...

Hi all, I have a working fridge, free for whoever wants it. I'm not going to lie, it's quite old, and it has a thin film of light rust pretty much all over it... but it works and will chill down below freezing point if you want. I've used it as my fermentation fridge for a good few years and...

Hi all, I'm brewing my first American Barley Wine on Saturday. Aiming for 1.100 SG, 1.025 FG, 103 IBU. Hopefully I hit my targets after reducing my expected efficiency. My yeast starter is chugging away and ready to go. Anyway, I have some questions about when it comes time to bottling the...

Hi all, I've been trying to troubleshoot a gas leak somewhere in my system, and after reading some of the other threads on here and youtube videos, I'm stil a little stuck, and I think it's because I don't properly understand what my regularot is telling me. Last night I disconnected all my...

Hi all, My missus is getting right into her breadmaking & soudough etc and has just bought a heap of crazy grains which I reckon I can use in brewing... but some of them I'm not sure what to do with them - can you just mash them like normal? Do you need to do some kind of special mash? Do you...

I've just bottle-primed some 500ml bottles thinking they were 640ml bottles - so I've used a slightly heaped 1/2 teaspoon of dextrose, primed and bottled while the beer was about 5-8 degrees. The beer is fermented with US-05, and the bottles are fairly sturdy Weihenstephan bottles. Do you think...

Hey all, A few years ago I bought a 5 tap keg fridge (DIY job) from a local brewer, which has served me really well so far, but now it is time to refurbish the setup - take it all apart, clean everything, scrub and paint the outside, put it back together again. As part of this process I'm...

I brewed a pilsner about 3 weeks ago, and it has what I would say is an ash type flavour. Before anyone starts thinking of smoked malt or anything remotely like that - it's not. My impression is that there is an underlying ash type flavour - like ashes from a camp fire. My missus says it's...

Okay so after a few average pilsners I'm trying to work on my mash pH using salts, and it just doesn't seem feasible... but this is the first time I've ever really dabbled in this area so not sure if I'm doing something wrong. My local water profile is as follows: Alkalinity as CaCO3: 84-104...

Hey all, I'm a BIAB brewer (40L crown urn, concealed element) and I want to do a big American Barelywine. I've put a recipe and process together, only to find a plethora of stuff on the web talking about how BIAB isn't suited to big beers. It;s hard to get to the bottom of it all, but it seems...

So I'm currently fermenting a Vienna Lager (using Wyeast 2308 Munich Lager), which will be only the third lager I've brewed. Today is the 14th day it has been fermenting, and the gravity has wandered down from 1.046 to 1.026 in that time, and over the last week I have slowly raised the temp...

For Sale... "Grand Euro" keg fridge - fits 3 kegs (just) 2 tap stainless font 2 * dorado taps with flow restrictors 2 * beer lines and disconnects 3 * gas lines and disconnects (you can have 1 keg carbonating while the other 2 are pouring) 1 * dorado gas regulator about $650 worth of...

Hi all, My first year cascades are about 2 meters tall now, and are healthy as for about the top 2 thirds... the bottom third is more or less drying out and dying. See the attached photos. Any idea what the cause of these symptoms is?

So after a couple of partials using NickJD's stovetop method, I finally smashed out a full AG brew on the weekend! Everything went perfectly. Missed my target gravity by 1 point, 68% utilisation, didn't even lose 1 degree during the mash. My rough "pulley" system worked a treat. Everything...

Does anyone have any experience/advice with brewing with nuts? (Please keep the testicle jokes to a minimum) I'm planning on adding some crushed, toasted hazelnuts to a beer for a bit of an experiment. I'm not expecting it to taste specifically like hazelnuts but do hope to get some nutty...

Just about to enter a couple of beers into a competition for the first time and I have a couple of questions... 1. The entry form has a column called "AG / Kit". Are these usually the only categories? One of the beers I'm entering is an extract and the other is a partial using about 51% grain...

So, hypothetical scenario here... my friend has a problem, lets call him whiteduck... He recently put a partial together using this recipe: Now unfortunately I... I mean he... mashed at 76 intead of 66, obviously killing off any enzyme activity before it even started, leaving only the...

Hey all, I've just enrolled in the Graduate Diploma of Brweing at Edith Cowan University in WA. I'll be studying part-time as I still have a full time job. Feel free to post any experiences or let me know if you are/were/will be studying brewing at ECU, and I'll be happy to answer any questions...