Cheers PistolPatch...your a champ


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With cold break, according to someone named Tom Ayers who sounds like he knows his stuff (an article not a forum) " Not removing the cold break can, but not always, lead to off flavor including DMS, Sulfur, and Fusel Alcohols. This is why I prefer to chill and whirlpool in the kettle so I can leave ...

Hey thanks PistolPatch for your comments. Looks like I'm heading towards using an immersion chiller with a pre-chiller. I had a look at a few examples, pretty much exactly what I have :) when you say ice should never be used, is that purely from and efficiency point of view or is it damaging to the ...

Hey there, I brew in an apartment and an immersion chiller seemed a bit difficult. The no chill method was a bit time consuming for me so I've built (maybe fairly naively) a jockey box style chiller that I fill with ice and connect to my urn to spit out chilled wort straight into my fermenter (the f...

Hello, I'm from Melbourne. Just got into brewing and have a chocolate stout and American Amber ale fermenting at the moment. I brewed some terrible corona clones from cans when I was a teenager and gave up after a few goes. I only recently became aware of how much home brewing has changed. I've been...