Search results

Please help. I'm trying to get the right connections to make an esky mash tun. I have both ends (internal/external) covered. 15mm ID threaded pipe connects the inside and outside, hole drilled, but I'm wondering how to make it properly watertight? Plans I've seen have one each of rubber &...

Just wondering what people put in their fermentation fridge freezers? Fridge is currently set at fermentation temperature with a controller and a dubbel happily bubbling away but I have nothing in the freezer section. Seems like a waste of BTUs, no?

Hi everyone. I'm in the process of expanding/upgrading the homebrewery, and my first job is an esky mash tun. I bought a few different fittings which as far as I can tell are chrome plated brass. Is there any issue with chrome plating? My go-to resource on metallurgy is Palmer's "Home to...

A recent trip to Northern Europe highlighted how expensive beer is in this country. A couple of examples: A small, independent Belgian brewery: 6-pack of mixed (i.e. triple/dubbel/brune) bottles of 6-7% beer for 11 euros ~ $16. 6-pack of leffe blonde in australia = $30 (sure there's...

I'm the lucky owner of a new-secondhand fridge and I'm just wondering what is the best way to support 20-25kg (hopefully more) of weight in a fridge, what with the unfortunate and inconvienent ledge at the back? Obviously the racks are insufficient to handle any serious weight. What do you...

Hi all. Just reading "Brew Like a Monk". There a few references to wheat starch, especially for the Chimay recipes. To be honest I'm not sure what that is. My initial thought was basic flour but who puts that in a mash? Alternatively it would be something like cornflour but that just seems...

Hi everyone. Just wondering if anyone has any hot tips on how to maximise the red colour in a beer? From my reading (e.g. "Designing Great Beers") it sounds like, in theory, for a given SRM value you can adjust the yellow/red ratio. I tend to end up with either a yellow, brown or black beer...

OK this is very much over my head but some of you may get a thrill from an article on the chemistry of bread that I just came across.

I just picked up a rhizome from LHBS of this French variety I've never heard of. USDA Hopslist There doesn't seem to be too much information on this, all I can find out it's a low-alpha European-style aroma hop. Anyone had any experience with this one?

Quick question. Is it good to go high 18-20, and build up the numbers or go slow, 5-10? I'm just wondering if the ester production in a starter would influence the taste later on?

Hi all. Well it's that time of year, and I'm thinking of doing a pumpkin porter to use up some pumpkins that I've just harvested. Does anyone have any ideas of how much sugar to expect per kg of pumpkin? Any pumpkin ale recipes I have are extract based, and I can't work out how much ppg/yield...

I've slowly been upgrading my set-up over the last year or so. I've noticed that some purchases practically revolutionise, while others just add incrementally to, brewing quality. So, what is the best purchase you've made? What do you wish you'd bought a long time ago? For me, $0-10: any...

Hi all. One thing I've been wondering recently in terms of recipe design is how to calculate the quantities required for late hop additions. Obviously the whole alpha acid, IBU, boil time thing is one issue, for which there are a whole heap of tables and calculators. But in the whole it's...

I'm looking for new brew ideas, so I've got a question. What's your favourite style to brew that is hard, impossible, or just too expensive to buy commercially? So, for example, APAs are pretty common-place these days. You might be able to brew one better than those that you can buy and/or you...