Recent content by punkin

I thought she wouldn't spot it till she was at the shops, but she must have seen it earlier. I can tell because her response to my standard question of "is there anything you want me to do today?" Was "Yes, you could do the shopping please."

Don't worry about it, it's all too hard. I'll figure it out for myself (font :))

Hi, im in the process of converting a 300 litre freezer into a kegerator and have decided that i will have my font coming out the side of the collar so as not to interfere with the opening of the lid. Talked to my friendly tig man today. He has some lovely 316 pipe there in 2.5". Will that be...

No more photos for you lot, there's no love here.

Couple more pics as a reward for anyone who wishes to participate with help on the recipes. (i know everyone loves pics) This is the pot i'm converting to my boil pot. It was used as a steam injection pot for cooking cracked corn and other grains and was hooked to a 50 litre (15 gall) beer keg...

Sure, you pay postage from Australia.:mug:

You tell me and we'll both know:p Like i said, i get it for free, it comes direct from the malt factory and is shipped for export, that's all i know. I've been punching pale malt into the brewmate software.

Yep, thanks. Could someone point me to a couple of starter recipes using the ingredients i have listed in my first post? My tastes run to clear crisp 5=6% beers with light flavours and also to brown ales with a little sweetness. I like wheat beers, but doubt i'd be able to afford to use...

Thank you people, i have room in the house to store, so that's what i'll do. The shed is a tin shed in an aussie summer, up past 40C, specially when i have the burner going and it goes a lot.

I'm very new to the game, but have been playing with this one; http://www.brewmate.net/ It's free and seems to do the things i need it to do. Not that i'd know if i was missing something:o

I'm about to start my transitional phase from nearly 30 years of 'Kit and Kilo' to allgrain. So please bear with me if i get some stuff wrong or show a lack of understanding in all the german words/processes;) The reason being that i have discovered a free source of base...

Interesting project. A little calvados or brandy would work well, but i think you'd be suprised how well Bourbon would work too. I do a backwards one to that, (i'm sure those of you in the states have heard of) called Apple Pie . It's apples, brown sugar and cinnamon macerated in bourbon and...

Oak sticks work much better than chips for ageing and imparting flavour. Sticks should be about 1/2" square by about 6" long. Barrels (and hence sticks) for ageing spirits are 'heavy toast' to 'char'. Best and cheapest way to do em is to buy a half barrell planter wine or bourbon...

Osmotic stress is surely a factor, hence the use of stepped fermentation. Make a 10% potential and keep adding sugars as it uses them until the alcohol content stress the yeast to exhaustion. Bear in mind that stressed yeast will not make for a clean fermentation. Seems to be a lot of...

I believe the goal is to have a ferment that is in the comfortable range of the yeast. As far as i know from reading for a few years (i'm no scientist) a yeast, when stressed and at the limits of it's tolerance for either sugar or alcohol will start producing esters and other byproducts that...