Terry08

Recipes 

This method may be useful as it is easy just about foolproof and produces consistantly good beer of all types. It goes without question that hygiene is paramount.
I use a kit (Wort mix in can) 1.7kg

In asaucepan I fill with 2 litre's of water and as it comes to the boil I place the can of mix in to soften and the mixing spatular.

I pour the Sugar/Dextrose 1 kg into the Primary

I pour the Malt mix into the Primary using hot water to clean out the can (Must not waste any)

I pour the 2 litres of boiling water into the primary, swilling it around to mix.

I then fill with 22 litres of tap water (Sydney's water is first class) otherwise I would filter it.

I use the spatular to mix the yeast from the supplied packet.

In my case I lower the heater into the brew and screw on the lid. No air Lock.

I place the Primary in a draught free area covered with a blanket and use the heater depending on temperature.

Time including sanitistation 40 mins.

At my last estimate I have just passed 520 brews 30 x750ml bottles per batch and I cannot imagine how I have consumed that much brew in now a little over 22 years.

I have had two bottles blow in my shed and one brew from a 2 year old can that was not quite on the mark. It was a Lager tasted ok but had the colour of a Draught. The ingrediants must have marinaded in the tin.

I have had beer over 2 years old and they vintage like a fine wine.

I put up some photo's in "My Gallery" hopefully I did it correctly

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fat x nub

Recipes 

And what do u do about hops? Dry hop?

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Primary 1-This Bud's for you
Primary 2- Cream Ale
Secondary 1- Strong Scotch Ale
Secondary 2- empty
Bottled/Kegged- Centinneal Blonde, Apfelwein
Up Next- MyCastle (N.English Brown Ale), Hooch Pale Ale
Thinking About: Tripple Bock, Chocolate Stout, open to suggestions

"Every beer is a good beer if I can taste the brewer's intent"
-Jim Koch

Is this guy serious??:

Terry08

Recipes 

No. The hops is in the mix. The breweries take their own wort and remove water so the kit of 1.7kg is a condensed version of their commercial brands. What makes the homebrew better is the conditioning in the bottle and not having Co2 applied. The difference between the fizzy Alcopop (Vodka & whatever) and a naturally fermented Champagne in the bottle.

All our major breweries sell this concentrate, actually for them they can actually make a good profit on it as the process cost is less. Some breweries market their product under a Supermarket label like Franklins "No Frills". Imagine "No Frills" Draught. Actually it is very good.

As this is a hot Country you tend to go for the lighter Beers, not light in alcohol. All about 4.7%. we do have light Beer varieties around the 2% mark and a Supermarket brand of Coopers at 0.5% also good if you are driving.

Hops added malt or grains can be used to get a desired taste but in my case I stick to a simple method. Brewing beer is not a hobby of mine. I like it as a refreshment. I enjoy and prefer a nice Cabenet Sauvignon as a meal accompanyment. We are spoiled with comparitively cheap Australian wine.

Last night I shared a bottle of Margret River Cab Melot with my wife. Oh! happy wife happy life.

I put up those pictures on my profile page to show my simple system

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