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Anyone out there tried the Mangrove Jacks specialty yeast line? I'm curious to see what anyone thinks of them compared to similar strains of Wyeast/White Labs.

good tip. Thanks. Here are some accompanying comments with the last recipe I looked at. The recipe in question totaled about 7.6 lbs of grain: "77% efficiency with a no-sparge mashing technique (mashed with ~9.5g of water). Mash at 152. The no-sparge is a potentially important step as most...

No, its all grain. I run the grain calculations through beer smith and using a normal mash/mash-out/sparge process, I'll hit my target 4%. I doubt I'll ever go the massive water-ratio route, I was just curious if anyone had heard of it as opposed to normal M/MO/S.

I did think about that. however, I'm brewing 10-gal batches. I'd need to invest in a sizeable ice machine to do this consistently.

Here is my dilemma - I'm brewing in central Australia. We're coming up on some nice hot summer days and thanks to city planners, the local pipes carry bath water. While it probably saves my electric bill (not needing to heat as much), it sucks for dropping wort temps after a hearty boil. I...

I would agree, but literally, the latest recipe I read came along with a recommendation stating the use of 18 gallons of water for (sorry) 7 kilos of grain and NOT performing a sparge.

I've read a couple of posts in forums and a few recipes touting the use of really high water to grain ratios (on the order of 2.5 gallons/1 lb of grain) in lieu of sparging. Thoughts?

So talk to me about roasting. How long? How hot? Also does this go into the mash?

All you 40-pound brains out there - I'm looking for some help. i want to set up a randalizer inside my kegerator to run my beer through hops, fruit, flowers, toy soldiers... whatever. I've got a good inline portable filter casing (about 750 ml capacity) and what I'm concerned with is what...

This is all outstanding information! Thanks. I will most likely go with harvesting from a new smack pack. Seems the most reasonable way to go... Thanks for the info!

Looking for a solid list of supplies to start managing, growing and culturing my own yeast strains. I live in the middle of Australia and getting good packaged strains in is hit or miss, not to mention that it takes WEEKS to get anything here. So, any help here on equipment and how-to...

I have a 420-Liter chiller plate fridge. Had a custom-made shelf fabricated to support the weight of the kegs. A few iterations later, I've added CO2 and Nitro lines to make them as interchangeable as I feel this week. Here are some pics...

Your last post made me wee in my pants a bit! Love your work mate! I have a full fridge (no freezer), added a custom shelf on the bottom using the existing grooves in the interior to support it and in so doing created a normal looking fridge with the mojo to hold 5 kegs and now I want for...

I have the Blichmann 14.5 gallon and I love it. Brought it home, luved it up and filled it with cherry wheat. My girlfriend sleeps on the floor now... Not sure why she looks at me the way she does... perhaps I need a beer? I don't know about other conicals but I love the tri-clamp fittings...

...not a fan of smoked beer, personally. I had a friend brew the Irish Stout and the hops are firm in that kit. I like the chocolate and brown sugar to soften that hop kick a bit. I like the Nottingham yeast as well (for a dry selection) but S05 is good too. You shouldn't need more than one...

First off... methinks you don't need advice. You just need a quiet place to write your book. You've got some good instincts and it sounds like you know what you are looking for. Opinions will vary on the fruit complexity but you'll never really know until you give it a go and see if it is...

PET bottles will work for a while but if you are serious about brewing, invest in a kegging system. You'll be able to do so much more and I think the result is better tasting cider. I've always found that cider yeastie-beasties don't need much in the nutrient department. They are voracious...

Was XXXX Gold present during any of the brewing process (I mean did it exist in your house at all... I mean I've heard of XXXX contamination from a neighbor's house but it was an extreme case)? I'm thinking some age might help you out. Why the short batch? 26 C does seem a bit high but I...

I push a much stronger ABV in my cider, making a 19 L (5 G) batch using a variety of juice types (apple, pear, etc) mixed with 3 kg of brown and raw sugar brewed off the plato scale (ends up around 16% ABV), then split that content into two kegs and top each one off with new juice. Works like a...

One of the coolest things I heard of was guys circulating water from their swimming pool. Summer recreation to spa in one 50 liter batch...