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Best move you can ever make (apart from getting a bag) is to get accurate scales. I went a bit upmarket and bought mine from a proper kitchen shop, they weigh up to 5k in 1g increments but have a big stainless steel bowl so I use them for weighing spec grains, not just hops. They really came into th...

Thanks Pat
Since then I've moved house and that red car in the picture has gone to where all the old red cars go :lol:

However the kegging system has never given a day's worry, which is a good advertisement for setting it up well in the first place. :thumbs:

I've been following a hint on some other forum somewhere, to take my hops out of the freezer a few hours before the brewing and let them warm up and just sit. Apparently many of the modern dual purpose hops such as Challenger, Chinook etc contain skunky elements (which aren't in the old trad hops li...

I'd have a serious look at the Thomas Fawcett Crystal - I've been using the Simpsons Heritage Crystal that should have produced an IPA of around 11 SRM and the bloody thing looks probably like yours, it would have to be a nut brown ale in appearance. Some of those crystals from UK can be a bit appro...

Another really effective way of removing or preventing chill haze is to use Polyclar http://www.craftbrewer.com.au/shop/details.asp?PID=726 - gives excellent results. In fact I have a keg of German Pils that I am preparing for the competition season, and there is still a slightly annoying haze. I us...

I would recommend the free software BrewMate - it has heaps of built in calculators, has a BIAB mode, and you can run it in metric or pounds/fahrenheit/fathoms/leagues etc :lol:

Never lets me down.
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Einstein apparently instantly grasped in all its complexity the Special Theory of Relativity (as opposed to the General Theory of Relativity) as he sat up and got out of bed one morning. I had a similar revelation the other day and realised that if I had my time over again, I would probably go Maxi ...

Power to your pillowcase Ralph :champ: I'll be expecting a bottle if you're in town on Friday. <general tattle> there's a local prize winning brewer just West of Brisbane who is a throughly nice chap but, being an aircraft engineer he naturally has a setup that looks like a cross between an oil refi...

I'd use Calcium Chloride in malty ales such as Yorkshire Bitters and Irish Reds, and even in such beasts as Munich Helles and Vienna Lager. However I go the Sulphate for Hoppy Beers like German Pils, Australian Sparkling Ale of the Coopers style and Southern English Pale Bitters where I really want ...

Fair point. EZ water obviously calculates on the basis that you do a fairly thick mash by BIAB standards and add your salts to the mash (where they dissolve easier due to the pH provided by the grains) and then sparge with your un-salted water. I've tried to get my head round it and reckon that with...

A great resource is the free spreadsheet "EZwater calculator" http://www.ezwatercalculator.com/ http://i678.photobucket.com/albums/vv144/BribieG/ezywaterexample.jpg If using rain / distilled water it's a breeze. It takes into account the grains you are using and what style you are after (malty, hopp...

I've wondered if one of these would be useful. http://www.craftbrewer.com.au/siteadmin/pms/images/diffuser.jpg Presently though, I'm still pouring cooled wort through a colander or sieve, then aerate with a slotted spoon for five minutes or until the foam reaches the top of the fermenter. Tried dou...

The Yeast book by Jamil Z and Chris White go deeply into aeration and surprisingly they don't rubbish the olive oil method, they leave the subject open and you could almost get the impression that they wouldn't mind people trying it out - however they stop just short of saying that. I generally use ...

Really going back to the 18 90s :lol: When all grain home brewing kicked off in the 1970s the pioneers like Dave Line in the UK (nowt wrong with Dave, I've got one of his original books on the way,for the recipes)looked at how beer was made commercially and the reasoning went: http://i678.photobucke...

I don't just think it's BIAB, naturally we notice the anti-BIAB sentiments more than others but if you have a close look at many of the forums there is a definite "pecking order" of brewing systems where some long-serving members have a mental set of "proven things" such as fly sparging is better th...

Brew is finally ready to drink. The fermentation went quite quickly - in the past I have gone for about 8 to 10 days with most yeasts and always get a bit paranoid when I read on UK brewers websites "primary fermentation is for three days then we rack to conditioning tanks for a further few days, ca...

Great Pictures, especially the "panel" fences, made me quite homesick. Yes I'm taking a bag for a whirl on Saturday, can't decide on the old brown bag or the new white one - am I allowed to say that? :?

Joshua, How about one of those mop wringers? You know, you put the mop in and push the lever. Place in on top the kettle and let it fly! Of course you have to use a new one or use it as a model for some "Rube Goldberg" rig? I have one of those mop spinning things, http://www.thespinngo.com/howtouse...

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