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I don't bother with a mashout any more, especially if doing a simple infusion mash in the mid 60s. The problem with mashout was that I was stirring and agitating the mash as it ramped up to 78 in my electric urn, and creating a lot of turbidity in the wort. After hoisting the bag the wort was very c...

I just came across this thread. I've been using the circular sheet of voile for several years. To make life easier, you can take a shorter length of rope or twine, do a hangmans noose and incorporate a stainless steel hook into the opposite end. In the photo I also used a hangman's noose as it's the...

Where is he living? If he's Inner West then he'd be as well off contacting ESB brewing at Peakhurst. Dave is good and helpful as well. Marks Home Brew doesn't do fresh wort kits, but for general freight they are in a good freight zone for Sydney using Fastway Couriers, and I know that Mark does sell...

That's one feature of the old direct fire-heated copper kettles, still used at the Caledonian Brewery in Edinburgh. The very hot copper caramelised some of the wort to give a deeper colour, as well as the Maillard tasty stuff. UK breweries tended to use a fair amount of invert sugars in various colo...

23L into the fermenter that gives a cornie keg plus some bottles for sampling (in this case about two thirds of a cornie and a few bottles drawn off mid way for the competition) OOps sorry it's Wyeast Danish Lager 2042 - don't know how that disappeared. Apparently it's very close to Australian yeast...

Thanks guys, I haven't mastered Biabacus as yet, but I can post a text based recipe: For Overseas brewers a good substitute for Pride of Ringwood would be good old Cluster, and a two row lager malt. A bit of sulphates in the water is characteristic. The mash and fermentation schedules were revealed ...

It's a 40L electric urn. I don't bottle any more so I do a 23 litre total batch in the boiler, 27 litre initial boil, of which about 21 goes into the fermenter plus maybe a litre if I'm lucky that I salvage for doing yeast starters. I eventually end up with a Cornie sized batch on kegging day with a...

Going suspiciously smoothly. First mash is just base malt, and I've drained it into a container after mashing at 72 for 40 minutes Second mash will have some extra base and the crystal malts added. Note as the first mash is draining I'm heating up water for the second in my bucket o' death. :cool: S...

If anyone has questions about using an urn, you might like to have a look at the "sticky" at the top of the Electric Biab page that I wrote about 3 years ago now (a little out of date, I should re write it but still mostly current). I am currently using a 40L exposed element Crown urn - as Pat and I...

Two brewing books

I expect a few members will already have Chris White's book "Yeast" .. It's pretty much my Bible and I have learned just about everything I know about yeast from that book, and a Whitelabs presentation a few years ago at a brewing conference. http://www.bookdepository.co.uk/Yeast-Chris-White/9780937...

Hi Pat, great to be back. The UK ESB I referred to is: 2013 comps English ESB Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 5.800 Total Hops (g): 78.00 Original Gravity (OG): 1.061 (°P): 15.0 Final Gravity (FG): 1.014 (°P): 3.6 Alcohol by Volume (ABV): 6.10 % Colour (SRM): 9.1...

Hi Pat Been away for a while - big lifestyle change, fled from Queensland but I'm still a Beachbum, living on the Glorious Mid North Coast of NSW in a lovely little village North of Forster and South of Port Mac, one street back from the beach :thumbs: God arranged for the ceiling hatch in the garag...

I've actually owned a BruHeat boiler (I think they went out of business but were virtually identical to Electrim) back in the 1970s so they are well tried and tested. I brought mine to Australia and did quite a few brews back then before it went to God and of course no spares available in Australia....

I was at a Weyermann lecture in New Zealand in 2010 where they said that some European breweries use a lot of Cara-products - particularly Carapils - to produce full flavoured but lower alcohol beers. He said you can use up to 35% Carapils in a brew, to make a "mid strength" lager, which raised a lo...

The "sugars" in crystal malt do not get broken down further in the mash, as they are "locked into place" during the mashing in the husk that occurs during the production of the crystals. So that could partly explain the high FG.

Dry yeast is best rehydrated in lukewarm sterile water for about 20 minutes to revive the yeast cells. When the mixture is "creaming" on the top then pour it in. Sprinkling the dry yeast directly into the wort also works, but the "shock" can kill about half of the cells as they are "plumping up" and...

Bob, you've solved a mystery. I was there in February and was walking up a narrow street of terrace houses. There was a Woman and her young daughter talking - I paused for a moment to listen to their charming conversation "Mummy, Mummy I can never remember what day my Birthday is". "That's easy darl...

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