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Re: Stir During Mash?

I stir in the grain when it is being added, then give it a good suite for about 30 seconds to make sure there are no dough balls, then wrap it in a doonah and leave it for 90 minutes, without stirring or reheating (it doesn't get cold enough in Adelaide to drastically affect the mash temp over that ...

it might even be that it has settled out in the keg somewhat, but the pickup tube might still be sucking up some sediment. This can occur sometimes if the beer is kegged early on in my experience. If the problem goes away when the keg is say half empty (or full depending on your outlook on life) the...

The grain in the bag drops to the bottom of the urn and forms a blanket that will keep any heat from below trapped below the grain bed, and any heat produced may not even make its way to where the temperature probe is, resulting in a pocket of heat that will be far too high and result in poor effici...

Any beers that I bottle are done from the keg. I get my bottles cleaned and cold, then disconnect the gas-in line from the keg and purge the keg of enough CO2 to allow for a very slow pour from the tap. I tilt the bottle and put the neck over the tap and begin to fill it. There should be only a slig...

I saw a video online of the process in making the Nuclear Penguin beer - interesting stuff. Part freezing the beer in 1000 litre cubes, tilting them on an angle to draw off the alcohol stronger each time, like we would with an Eisbock, but on a larger scale. I would think that the oxidation process ...

I work afternoon shift and enjoy a beer am-ish also. I don't like to have a beer when I get home as I pretty much go straight to bed, so the morning is like my afternoon/night.

Drop the bagel unless you want to put on weight!

Matt

Great to hear it was fun and games! I still have a laugh when I brew, probably because I now feel confident enough to have a couple of brews during the process, which I never did when I started out. You will love that beer like no other. Keep a bottle aside to have in a years time if you can, and sa...

BIAB for me is faster than traditional when you include the cleanup. I can have it all done and packed away in 4 hours, a mate doing traditional takes at least 6. +1 on milling your own grain. It gives you much better control, so you can work out how much to mill to gain the best efficiency vs time ...

I got a lot of my yeast from other brewers I know, and grow it each time I brew in a yeast stirrer I made. Then I take a portion of this and put it into a plastic test tube with a lid, and put it in the fridge to store. I then brew up several beers of progressively greater SG that use the same yeast...

Interesting idea there, with some fairly logical arguments to back it up. It would be interesting to see a side by side comparison to see if the effects were noticeable and if so, how noticeable. I still stick with adding them to the mash, mostly for the sake of simplicity, but also to give more tim...

Looks like a nice beer Dick, would like to see a photo if you have one, bet it is a sweet looking beer. I love Melanoidin, and I am about to brew a Munich Dunkel, in which I love to add some to the Munich for some extra maltiness. Its a bit too cold for me to be drinking lagers, but come Summertime....

Looks like a fine selection you had there, it reminds me of how spoilt we are being able to make beers of a similar quality ourselves. I can't go to an ordinary pub and just enjoy the beers on offer these days. I keep thinking about how I can't wait to get home to get stuck into my own stock, beers ...

Yep that sounds like a very dodgy beer. Matt, I am impressed at your brewing the Black Forest Stout. Cherries and chocolate in beer, while impresing me, also scares me a lot! I always brew beers at the lager or pale ale end of the range. I also always have a schwartzbier on tap which I really enjoy...

Currently I am reading over Jamil Zainasheff's Brewing Classic Styles, looking for my next beer. I also have Ray Daniel's Designing Great Beers in the rotation to help me understand English beers for the winter. Besides that I am re-reading Antony Beevor's Stalingrad for about the hundredth time, an...

Doesn't sound enticing at all, I wonder if it was infected or is that how it is meant to taste? *shudders*

I have just brewed Jamil's Black Forest Stout, and added the cherries and chocolate today, so hopefully mine tastes better than the drink your wife had!

Matt

I have the one from Jamil's book, but haven't actually made it yet to give an opinion, let me know if you want it posted up.

Matt

I use Simple RSS Reader, an addon in Firefox. It is good because it scrolls through the feeds, so you have one topic come up for however long you like, and from time to time while you are on the computer, you will see one that catches your eye. A really good little addon for Firefox, unobtrusive, an...

I was getting funny looks for a bit, but now have a group of converts who are loving all grain beer, regardless of the method used. When they ask me how hard it is to brew, I organise a brew session for them to watch, and they are amazed that it is so simple to do. I however, need to see a tradition...

OK, just worked out how to get news feeds of latest posts. The link you need to enter into your reader of choice is - http://www.biabrewer.info/feed.php?mode=newposts I still seem to not be getting any description though in the feed, I have tried using Simple RSS reader Add-on in FF3.6, and RSS read...

It is a bit beyond me, my programming stopped with basic with the Vic 20 (ancient). My understanding though is that it is possible to do, and not to difficult to implement, be it RSS or Atom. I have it set so that my browser keeps updating the feeds from websites I have chosen, so no matter what I a...

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