I've taken photo's along the way so i will make my own post with how it went.
There will be crap, Nick. You know this. You have posted pictures of this. In your own beer glasses.
Nick, just caught up with this thread. I was off the Internet at the Beginning of May while moving house. Awesome tutorial. I've recently brewed up a batch of Oz Lager for a forthcoming comp and it's amazing just how close you can get. I find a great addition is 300g of Carapils to give a long lasting creamy head and lacing, although it lifts the beer more into premium class and away from swill class. I agree with you about the Polyclar, I used to stir it for 20 mins but now I do the boiling water trick as well. It doesn't degrade it and in fact there is a type of Polyclar you can add to the kettle (Brewbrite).
Here we go again :blink:
Yeah, like Bribie says, maybe a metre and a half of fabric and I'd be happy. A couple of measly dollars for one of the most foolproof and simple lautering interfaces/ manifolds around!How much Swiss Voile is needed to make a bag to fit into the 20L pot roughly?
What do you do with your sparge and green bucket sugazzzzz? Back into the 19L pot and let it all cool together?
How important is the gelatine and whirfloc? For the 1st few brews is it nesecary?
I had more questions but forgot them. Im suring ill post more soon.
Anyway, how big a grain bill would you tackle with your setup?? And is that just a 20L stock pot you're doing your boil in?
Hi just went to get a coffee grinder and after checking it out i realised that my Foor processor (like this http://en.wikipedia.org/wiki/Food_processor) would proberly do the same thing but in a bigger batch right? Would the Food processor work?
Also, do you need to crush up the specialty grains? ie Carapils and stuff?
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