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Has anyone used CY17 yeast in a cider? I've got a pack floating around in the fridge and was thinking of pitching it into 20L of apple juice with a little DAP.

Paulyman and I had a crack at a turbid mash yesterday and I thought I'd post some of the lessons learnt for other folks who want to have a go at it. Simple 60/40 mix of pilsner and flaked wheat (raw wheat would be more traditional). Conceptually, a turbid mash is a multi step mash with some...

Given my newfound lack of time, I've moved from single batches to triple 20L cube (22L each) batches with a new system. I've done about 4 brews through the new system and have ended up with 16 completely different beers with cube hopping and different yeasts / bugs. Today I made a triple batch...

Fellow brewers, the day has come and the minister for finance has approved a new brewing set up. I'd like to be able to knock out at least 2 cubes but preferably 3 in one session, so I'd be looking for 60L at the end of the boil (plus trub). I like the look of the SS Brewtech gear; I'm...

First day of summer! I'm looking forward to brewing a few saisons over the next few months. Does anyone have a killer recipe they want to share? I've made Tony's motueka saison from the recipe DB; It was a cracker!

I've got a sour that I'd like to bottle but don't want to potentially 'contaminate' another bucket and other gear via bulk priming. It's sort of close to a lambic which will require quite a bit of carbonation (3 to 4 vols). I was thinking of just using carbonation drops. I weighed a handful...

I've just kegged up my first go at blending a couple of yeasts that I like. The blend was about 50% Trappist (1st gen), 25% Abbey (2nd gen) and 25% belle saison (2nd gen). I pitched a 1L starter into a 25 IBU pale ale of 60% vienna, 20% pale, 10% wheat, 4% aromatic, 4% toffee and 2% acid...

My wife rarely lets me go supermarket shopping anymore as I usually come back with a whole bunch of fermentibles and generally very few groceries. I picked up some 'Ancient Grains' today and want to brew with them. It looks to be 95% oat, 4% rye and 1% millet and quinoa, so perhaps more of a...

I've got a maple syrup Tripel that I pitched at 18C, ramped it to 22-23C over the course of a week, held it there for another few days and left it at ambient temps (~19C) for 2 weeks while I was overseas. I cold crashed and it has been sitting at 1C for 2 weeks. All in all, I think it's been...

About to have a crack at a lager for the first time and wanted to sense check my process first. Sorry for the long post. I wanted to start with a simple Aussie Lager of sorts. Recipe 22L 90% Gladfield American Ale 10% Adjunct OG: 1.047 / FG: 1.009 For the adjunct, I have a jar of 'organic'...

Anyone interested in this 47L mash tun? I bought it with a whole bunch of other stuff and never used it. No reasonable offer refused! Pick up from either Sydney CBD (during office hours) or Oatley.

I've got a Rye Export stout that has finished up (or given up) fermentation at 1.028 (about 56% attenuation). It's way too sweet. I've done the fast ferment test, the swirl, the temp raise and it hasn't moved. The grist was: 60% Maris, 25.5% Rye, 6.5% Crystal, 4.5% Roast Barley, 2.5%...

I've got a Rye IPA in the primary that's almost fully attenuated (about 76%). I did about 25g of hops in the kettle and 150g in the cube. I'm planning on another 100 odd grams of dry hops. There is already a ton of hop matter in the primary, notwithstanding I strained some out when...

I'm about to embark on brewing my first lager strain beers. I wanted to do a 100% pils + saaz (euro) and a citra + pale malt with a little light crystal (americanish). Can anyone recommend a really clean lager strain for either? I've got good access to whitelabs with Wyeast a little harder...

I've got an oktoberfest of sorts (Pils, Munich, Vienna with 2% dark crystal) fermenting away at 14C with WY2565. I pitched a decanted starter that was about 2.5L for an OG of 1.048. It's about 48 hours into fermentation, happily bubbling away. I was planning on letting it free-rise to 18C for...

I just force carbed my first attempt at a Saison and while it's a nice drop I'm keen to make it a little more citrusy and perhaps a little less clean. It's more like a belgian pale ale. For the grist I used: 60% Pils 25.5% Rye 8.5% Dextrose 4% Wheat ~2% Caramunich I I did a 10m rest at 50C...

I'm getting hitched in April and was thinking of making a few batches up (~60L) with my groomsmen, bottling and giving them away as favours. I'm a little concerned about glass bottles exploding because who knows what will happen to them after they are given away (car boot, sunlight etc). I've...

Interested in making a rye focused imperial stout. I lose a stack of efficiency on higher gravity beers (BIAB in a crown urn), so I was going to replace some of the base malt with 2kg of DME. I'm planning on adding the DME and dex at flameout and have calculated IBU's based on the lower...

I prepared a 500ml starter using my usual method with a stir bar, cooled it down, added my harvested WLP051, and then proceeded to leave it on top of the fermenting fridge instead of putting on the stir plate inside the fridge :unsure: Got home from work at about 4pm and the outside of the...

I recently emptied a cube of rye stout and went through my regular process post: 1) remove plug, rinse with hot water, then boiling water to get rid of wort/hops/other stuff 2) add a few litres of hot sodium perc and shake every couple of days 3) rinse with fresh water and replace with fresh...