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Cool. Thanks for the advice. I might try leaving most of it on there, but if it gets damaged in transit or anything, I can trim off any broken bits.

So, I have my very first hop bine. The rhizome sprouted shoots a few weeks ago. At the time, I knew we were going to be moving house, so I put a conical trellis in a pot with the rhizome, giving the bine what I thought was ample height to climb prior to moving. About a week later, it had...

Seemed pretty sour to me, but I guess it's not a lacto kind of sour. But if that's true that it just a brett flavour, then that puts me off using brett in beer. I was thinking of doing a Brett b beer because I like that horseblanket flavour and thought it might not really be sour without lactic...

I think I've decided that most types of sour beer I will never enjoy. I bought an Orval and a Duchesse de Bourgogne recently. The orval smelled really interesting, but I just find the sensations of drinking it to be unpleasant. The Duchesse was beautifully complex and refreshingly sour. Seems to...

Yeah, I don't want to lose carbonation either. I could try longer serving line on just that tap, but I'd rather not have to experiment with extra line only to find out it doesn't help, because money is a factor for me. It also doesn't make sense to me that it's only this tap that I have the...

I have three kegs in my kegerator. All are at 1bar. All with 3m (~9') flexmaster II as beerline. Two have picnic taps, and one has a fatlock with an Andale tap. For some reason I can't get a good pour out of the Andale. All I get is foam. All conditions are the same. I have swapped the tap to...

I'm really new to cigars. I had heaps of cheap and nasty ones when I was younger, but my experience with cubans amounts to having had a couple of Romeo y Julietas. The last one I really sat there contemplating while I smoked it, and the enjoyment I got from it made me realise I should get into...

Absolutely agree with everything you are saying. However, I was simply answering the OP. The question was not about decoction mashing. The question was about what can be used to replace carapils in a recipe that he wants to turn out the same. Replacing the carapils (or some of it) with wheat...

No I haven't. Not sure if they'd be available in my area, and a quick search on my locals show up nothing. I have thought about this. I guess it's just another element to play with, leaving me with plenty of sour beers out there to try. I may never like the really sour ones, but I'm going to...

I'm curious as to why you feel this? I agree that if you want to use traditional methods you would avoid using wheat malt, but you would also avoid using melanoidin malt and stick with the decoction. Are you disagreeing with my claim that 5% wheat malt will not affect the final flavour of the...

http://www.slowbeer.com.au/index.php?act=viewProd&productId=250 Sounds great. I might have to enquire about when it's gonna be in next.

It seems a shame if I miss out on the enjoyment that others find in these beverages, but if you guys are right then I might just have to accept it :( The only place nearby that stocks Rodenbach is out of stock at the moment, but I want to try it. One that I found that I quite like is Liefmans...

Okay, so I have tried a couple of flemish ales and quite enjoy them, but when it comes to lambics, the only ones I can enjoy are the girly ones like Lindeman's framboise. I continue to try the more respected examples in an effort to train my palette, but it doesn't seem to work. I know how...

:( You're right that oxygen is not flammable (I don't think anyone said it was), but suggesting putting a burning ember in front of a full tank of pure oxygen is not good. Pure oxygen is now considered a hazard by NASA after the 1967 fire that claimed three lives. I don't think there is any...

+1 But you might want to put some gas into a jar first rather than do it directly. If you turn the gas on too high or something and it IS oxygen (however unlikely), even just dust in the air can cause a dangerous fire with a flame nearby.

The wyeast website states the temperature range as 64-74: http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=40

Yep. If the reading is stable over about 3 days it should but done, but I prefer to take two measurements a week apart just to be on the safe side. 62 might be a little cool for this yeast, and it may have stalled. I would have expected it to drop pretty low very quickly with that gravity.

The bubbles coming could just be CO2 coming out of solution, and do not necessarily indicate fermentation. You need to use a hydrometer to check for activity.

Ingredients: ------------ Amount Item 0.45 kg Rice Hulls (0.0 SRM) 3.00 kg Smoked Malt (3.0 SRM) 1.00 kg Oats, Rolled (not instant) (1.0 SRM) 0.50 kg...

S-04 is a good, neutral(ish) ale yeast. My guess is that it will turn out fine even with the high initial temperature. I would leave it for a couple of weeks on the yeast cake to clean up any by-products that might have resulted from the high fermentation temperature. S-04 is generally...