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From Little Things Big Things Grow - Kevin Carmody and many others

Have booked my conference package and accomodation, so looking forward to a good few days. Also looking for a bit of pre conference drinking. When you guys are organised, can someone tell me where the drinking will be for the two days PRIOR to the conference?

Since most brewers have simple equipment mash temps and fermentation temps are sometimes hit and miss. Sure, we can get close by following a few simple rules using simple equipment but really we don't have accurate enough equipment for consistent results (a la commercial style equipment). So...

cHERRY cHERRY - Neil Diamond

You want to know true football passion, Australia gets eliminated from the World Cup, so we go straight to the top and sack our Prime Minister. No mucking about with sacking coaches or managers or whatever they call them. The ride is over, we can all get back to concentrating on real football...

There are so many real ales around that each is very different, so no one answer will work for all circumstances. I suggest looking at caramalising some wort to add sweetish flavour and colour. Try to get as authentic a liquid yeast as you can, use authentic hops if possible. Low carbonation...

we all know that the co2 produced will form a "blanket" over the krausen. My worry would be spores and dust in the cellar not visible to the eyes. Especially prior to the yeast cranking in and the co2 being produced. As a fun experiment, go for it. But why take a risk? I ferment in a plastic...

Been a bit of discussion on Aussiehomebrewing site on whether whirlpooling is relevant to most home brew systems. The concensus without anything more concrete than brewers observations is that whirlpooling isn't really that effective. The theory is great but it seems the exception rather than...

Consistent bad beer is not an uncommon problem, I've thrown out 5 successive brews. Like others told me, the reasons could be anything. Systematic experimentation is the only way to identify the problem, but who really wants to do that we just want good brew. I did three things all brewers...

Just remember also that the different grains you will be crushing come in different sizes and have varying degrees of hard huskness. If you often use differnt grains, there will be no single suitable size (therefore the default is okay). If you primarily crush only one grain, then Samc's advice...

Yeast used and brewing temperature?

If you find yourself in a hole, the first thing to do is stop digging. - Will Rogers Give up being a grump, have a home brew and we'll all live to argue another day.:mug:

In simple terms, astringency comes from the leaching of tannins from your grain. You will always get tannin in your wort, its the excessive amounts of tannins that causes astringency. Most brewers ignore the pH of the sparge because in reality, we really don't understand it. However it is...

St Kilda AFL Club (Australian Football) - the world's most loved losing team. Founded in 1873, has won 1 title in 1966. Please God, just one more premiership.

Kamahl, what a man.

I'd wear my heart on my sleeve, but only if I have sleeves.

We are not British.

Australia's fore most home brewing forum

:off: We'd wear our hearts on our sleeves, if only we'd had sleeves. Buggered if I know what Suprchunk's problem is .. if anyone can find him please give him a hug - pretend he's (or she's since its best be accurate for their sake) just like a BIAB aand squeeze the last of the goodness...

Probably not the carapils fault. 71C is too high, you know that now. Standard advice is to raise the mash to about 78C when sparging, but it doesn't sound like you did that. The pH of the wort may have been the problem which saw excessive leaching of the tannins. Suggest you read up on...