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You can also throw timing (or lack thereof) into the mix as well! Plate chilling is something I probably will do as I get more proficent in AG brews. At the moment though, I'm just not organised enough to try and co-ordinate having a starter ready at the same time the chilled brew is done. I'm gonna ...

Unfortunately due to time constraints, it's not really a possibility for me.

Ah, in that case I might just do the french press method as suggested. I'll probably bring it in to the kitchen overnight as the garage is exposed on one side and can get quite chilly at night.

I'm using Wyeast Czech (2278 I think), the temperature in the garage is around 8-10 maximum during the day, probably dropping to around 2-4 at night. Like I said, a bit nippy!

Hi All,

I've got an all-grain pilsner in the beer fridge at the moment sitting at 10c. It's down to 1020, so I was about to rack to secondary and dry hop some Saaz. Now, I also have another batch of pilsner in a no chill cube which I want to pour straight onto the yeast cake from the primary ...

This is pretty much gone now and all I can say is it's a winner! It's the first of the half dozen or so AG brews I've done where I've thought "ah yes, this is why".

I think i'll make this one a house beer!

Hi All,

I'm just about to start an all grain chocolate stout. Apart from the grains, the recipe has dark chocolate, lactose, rolled oats, cocoa powder and golden syrup. The directions call for all adjuncts to be added to the last 15 minutes of the boil.
Are all the items I just listed adjuncts?

I made mine with 1028 and just raised the temp a little to give it a bit more character. Dr Smurto still thought it was an OK beer.

In the end, from the three (1187, 1028 and 1968) I plumped for 1968. I used a very scientific method for selecting this strain. 1968 was a great year for albums. Did ...

Choices, choices! From what I've read, they are both need a bit TLC, eg. good size starter and a bit of swirling.

Anyone recommend a suitbale replacement for Wyeast 1469? I can't seem to find it anywhere.

I'm tempted to board a Jet Star from Melbourne to Byron Bay to join you! Very nice set up!

I ended up kegging this in the end, aside from six bottles for future use.

Had a cheeky sample just before it went in the keg and all I can say is one word: Absolutely freakin magnificent! :D
The rough taste I had described has gone. It now has an almost dark rum quality (Candi sugar possibly ...

HI Warra,

Thanks for that. Yes, I stepped it up again to a 2 litre (200g LDME) starter which is fermenting at the moment. I think I might pitch this one as I've already changed starter bottles once as my original was only 1 litre. Don't want to tempt infection by opening up the bottle for anything ...

Ok, I managed to get 6 test tubes.

I decanted an un-smacked Wyeast (Denny's favourite) into the six test tubes and put five of them in the fridge for later use (as per Ross's method on page 2). For the last test tube, I had a go at making a starter using 500ml water and 50g of dried malt, plus the ...

Anyone know where you can pick up plastic or glass test tubes in Melbourne? I'm looking to split a Wyeast smackpack this weekend if possible.

Great, thanks for the reply.

I'll probably just bottle this one and forget about it for a few months. By the time it gets out of secondary it will probably be closer to around 13 litres anyway, so it won't last long in the keg.

Beside, at over 9% it does not pay to "inadvertently" pour yourself a ...

Wheat malt shouldn't make much difference at all and probably add to the head rentention of the beer anyway.

I have home made belgian candi that I forgot about so I'm interested to see how yours turns out.

A lot of times its hard to see activity in a starter especially a small one like the one ...

Hi All,

I got the basic recipe for Lethal's Chimay clone with a few minor changes:

ldme 2.3kg ( I have 2kg of LDME and 300 grams of 300 grams of dry wheat malt I have left over from a previous brew. )
black grain (crushed) 30g
soft dark brown sugar 400g ( I have around 400g of liquid belgian ...

Looks like me and Dasher have invented a new beer!

Maybe we can call it "Ebony and Ivory" ale in tribute to Michael Jackson........

Hi Dasher,

No problem at all in the end. The krausen seems to have dropped to the bottom completely. I took a few readings and it's been steady at 1012, so I am going to rack to a chill cube in the next day or so. The taste of the samples was fine as well, so who knows why it looked like it did?