homebrewandbeer.com

The much-loved misses has spent a small fortune acquiring a Thermomix, basically a food processor with a heater element in it. Going to have a crack at doing a complete brew in it this week, hopefully yielding about 5 litres of short-run boutique beer. Will keep everyone updated on how well it works ...

I've had milk stouts with only 200g of lac, and even then my teeth hurt drinking it. The lac is very sweet, so I'd recommend using it sparingly unless you like 'em like that.

I'll agree. For a cheap commercial brew, it's OK. Comes out of the Boags line, too, IIRC.

From what I remember, the store has some pretty large food-grade tanks of around 60 litres or so. Big enough for a double-can kit brew ...

The supershine is definitely the after-dinner mint of the Grand Ridge line-up. I've never been able to finish a whole stubby of it.
If anyone's interested in day-tripping to the brewery (Mirboo North, Gippsland, Victoria, a long, long, long way from Dogger and his pony) I'm interested in dibs on a ...

Just been down to the cellar to check the latest draught, and the airlock is still slowly bubbling away despite an ambient 11 degrees Celcius. How low is too low?
I'm keen to try a low-temperature ferment without resorting to the heat belt.

Talking with a bubbly little rep from Little Creatures tonight, and she had a six-pack of the aforementioned ale up for tasting. Apparently this beer's had a really soft launch over west, and has just been introduced to the eastern states in the last week, although it's not yet on sale but doing the ...

Our dishwasher does all our sterilising, but you need to put the bottles in clean, 'cos the wash cycle won't remove sediment inside the bottle. The drying cycle spits out the bottles too hot to touch, and they go straight into a large plastic container out of the wash. The container's lid stays on ...

OK, what's the skinny? Apparently you warm it up in the oven, and then crack it? What temperature, and how long?

Just rebuilding the web archive ...

yardglass wrote:

anti-fsck wrote:
I thought the flavours were a bit flat and watery myself.

compared to ?

Mine :) And Redback.

I live right on the western lip of the Latrobe Valley, where the lowest entry point to the valley is. When the wind swings around to the east, the smoke from the Erica fires is funnelled right through where we live. We had to take the batteries out of the smoke alarms at the weekend because the ...

Repackaged Dietale. May the force be with you.

I'm going to be a real bastard here and say I had a Grand Ridge Natural Blonde out of the tap and out of the bottle at the brewery the other week. Mmm. It does have more flavour the warmer it gets, but when it's 40 degrees in the shade you want cold.
I thought the flavours were a bit flat and watery ...

Was up at Grand Ridge Brewery today having lunch and I noticed they have Beerfest 2006 -- a homebrew competition -- on February 11 and 12. Says $1k in prizemoney for a $5 entry fee.
I asked the beer wench for more details, but she didn't have any (then again, apart from her looks and her ability to ...

I went down a similar path with my wheat beer (including the corn starch), and it's come out cloudy. The only real difference I can see between yours and mine is that I used a proper wheat yeast from the HBS and threw the supplied wheat sachet in the bin. I've noticed that the commercial wort mixes ...

Fuggles?!? In an amber ale?!?

I bought a mixed 6 pack about a month ago and found 2 of the stubbies to be flat as a tack. Flavours were good, jurys still out on the wheat though.
Sat in the brewery on Sunday and tried a wheat on tap. Meh. Nice enough cold, but nothing special.

Still, if anyone would like to have a O&GHB&B ...

There's a milk factory here that will be demolished soon. Mmm, stainless steel and heat exchangers ...

yardglass wrote: were your ferm temps in the 20's ?

Four weeks at 18 degs constant. Werd to temp-stable cellars.