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Moin aus Australien!

Your 45° fridge may be OK. Fermentation will produce heat, raising the temperature of the beer. This would easily put you in the yeast's range. Pitch your yeast and place the wort in the fridge when it's still warm (say 60°). The temperature will normalize while fermentation kicks off.

Every fermentation is different - even if you do the same recipe with the same yeast. You may see/smell/hear/taste different things during fermentation. Your hydrometer reading proved your beer fermented, and is also why so many people advise not to rely only on airlock activity. The butter...

I've used both S23 & 34/70 with great results. 34/70 is cleaner while S23 does have more "fruity" flavors, but I've never experienced the level that some posts have mentioned. In fact, I have a dark lager I did a few weeks back with leftover grains and S23. Tastes great by my standard at this...

My dad homebrewed when I was a kid throughout the 90s. One of his brothers is also a homebrewer. I've always been an avid cooker and when I moved to Australia in 2012 I knew it would only be a matter of time before I started brewing. At the time the only thing holding me back was the smell of...

I've used s23 before and got no diacytel from it. Your fermentation schedule looks good too. It's exactly how I do my lagers so I think you'll end up with a good product. Willow Grove, eh? I grew up on the other side of the mall in Abington. Cheers:mug:

I say save the 10G for sparging. Or keep it for other cooking uses.

Brewing is like any other hobby - you have to want to do it to get any joy from it. Sometimes you just need a break from it. There are heaps of factors that prevent us from doing our hobbies. My excuse recently has been the constant rain we've been having the last month or so. I brew outside...

What about using peanut flour? It might be the same as the peanut butter powder above, but it would be worth looking into.

My plan for today was to brew a kölsch since I had Wyeast kölsch yeast saved in my fridge. The brew process went great, but it's about a year or so since the yeast has been in the fridge. When I opened the jar to make the starter, I got the overwhelming smell of chemical turpentine. I'm not too...

Growing up in the States I used nothing but imperial units. Having lived in Germany and now Australia, I know the metric system like the back of my hand. When it comes to brewing (and even cooking) I use a mix of both systems - weights and most volumes are all in metric but I still prefer...

Linguist to the rescue: the verb "brew" can be traced back to an Proto-Indoeuropean word for "boil/foam". The more you know!

I had a crap-ton left over from last year that got lost in the back of the cupboard. I just used it as matzo meal to bake and cook with. Chag sameach!

2 words: Yeast rafts. Completely normal in some fermentations. With enough time, they'll drop out. Brew on.

I might do a 15L kitchen sink brew today. I have enough leftover ingredients, just need to wait and see if I get called into work this morning.

I usually do a D-rest at 75-80%, which normally takes 7-10 days to reach. No specific reason why 75-80%, I guess. I feel my lagers' flavor profiles has been set by so warming it up a bit won't cause any off-flavors. I usually let my sit for another 7 days at the D-rest temp before cold-crashing...

As the title says, I scored a free vial of WLP630 from the LHBS today because it expired a year ago. I use a lot of "expired" yeast and plan on reviving it with a starter before using it, so that's not an issue. My question is: should I treat this like a regular yeast and pitch a starter as...

Sometimes my wife will sit outside with me while I'm brewing, particularly if it's a nice day. She usually doesn't get involved in the brewing process, though unless I need an extra hand for a few minutes. I actually don't mind brewing alone. I can enjoy some personal time or watch reruns of...

Nothing at the moment. Gotta fix that problem this weekend.

I'm bottling my Irish Red this Friday evening. I'll pop a few in the warmest room and hope they carb well enough to have one or two on the 14th!