homebrewandbeer.com

Just to offer another perspective, I often top crop US-05 with very good results. OK you won't get anywhere near the same amount of yeast you would from genuine croppers, but there's usually more than enough if you pick the right day to crop (and for me, that's after skimming the scum off but before ...

Good quality, reasonably priced s/s pots also available at Host Direct, but I think only up to 50L http://www.hostdirect.com.au/listSubProduct/Kitchen/Cookware/Host+Saucepots%2C+Stockpots+and+Casserole+Pans You can buy there or order for delivery. I have a Robinox from TWOC and a Host, very happy ...

I use Palmers formula. When working out mash efficiency, you will need to include the dark malts. They most certainly do contribute to the wort gravity. Forget about any evaporative losses when working out mash efficiency. All you need is gravity, total grain, theoretical possible total points, and ...

James, the diacetyl can be caused by lactic bacteria, too long a lag period (maybe from low oxygen levels in wort or from under pitching), or the beer being removed off the yeast cake too early. Hard to say what the problem is in your case but from what you've written I suspect you could be removing ...

I store yeast under distilled water for months. If storing under beer, I would reuse within weeks. If you are referring to acid washing, I think it may be best to do so after storing but before using again.

Cheers, Ed

The only difference between mash efficiency and brewhouse efficiency is the volume left behind in the kettle. Evaporation, for example, makes no difference at all because the loss of fluid is made up by the gain in gravity (there being no loss of extracted sugars in that process).

Cheers, Ed

My favourite yeast :) I'd say I have a lag of just hours and I pitch a cold, small, but very active starter. I crash chill 1 litre of wort in the freezer, add the amount of slurry from a 2 litre starter (slurry having been stored under distilled water in the fridge), and pitch this whole new starter ...

Bit of a side bar here.......... Sorry Greg :)

I cracked the lid on one of my fermenters and so decided to cling wrap the one that had a porter well into the post kraeusen stage. There was such a heavy aroma of the porter leaching through the wrap that I decided to finish it in the keg instead ...

I used to get a few like that and they ended up with no body after a short period. Mine was definitely infections in some bottles only. Never tasted like vinegar, but terribly thin and foamy after a while.

Cheers, Ed

Yeah rupturing is fine, but blending leads to problems unless you can filter it all out after. Have a look at the kg's of figs there, it's a whole lot different to 600g. Check out a pure orange juice. You needs loads of cherries to notice cherry flavour, at least 2kg's worth in around 20 litres ...

Dr, I'd be careful about blending the figs. If you add pulp to the fermenter, it just doesn't separate from the beer for months and even then it never settles out completely. I know nothing at all about figs, but is there some way you can get the fruit to split and add them like that? With things ...

I fermented the same way before using a fridge. Use some sanitiser in the the chilling water, I used the pink stuff and then kept recycling it by taking out ice cream buckets full and freezing those.

Cheers, Ed

Alot of the pH meters that you can buy have an operating temp between 0 -50C, Does this effect the pH value when you are checking the pH of your mash at 60C+? or do you set aside and cool a small amount before measuring?
There are meters that compensate for temperature and ones that don't. If ...

Bulp, I'm just using a removable immersion element (around $100+) which isn't temp controlled. Some people are using elements from cheap kettles, you just chuck out the rest of the kettle. I would think that the convenience and efficiency of electric heating is more suitable than using gas. You can ...

Good post Spills. Agree.

Cheers, Ed

Dr what you end up with from a deeper grain bed is a more effective filter that is set up by the grain (batch or fly), so the resulting run-off should be clearer (depending). If you fly sparge, then there's the added advantage of a deeper grain bed giving a much more even and more complete ...

......... thay gave me black plastic fittings i spose it was for out door sprinklers. Im not sure at using this...........
Been using the black plastic fittings for years with no problems. If you think about it, that plastic does a terrific job outdoors in high temp/high UV environment, so there ...

I've got a 55L rectangular Igloo that didn't like anything over 70C, it buckled very nicely indeed. Preference here is for cylindrical tuns that give a nice deep grain bed and, being the shape they are, might handle hot liquor temps with more success.

Cheers, Ed

The story is; Dogger couldn't remember who was the originator of the quote so I put it in text so he could quote. Never actually thought it myself And to top that, his spelling of "too" is wrong

Cheers, Ed

Yeah I'm figuring the same rwh.

I'm still shaking the keg after the cold conditioning period as it all seems to drop out again quickly. Have tried sugar priming as well with ales, quite like the result but the extra sediment increases the cloudy pour for a bit.

I get to a much faster clear ...