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  • RECIPE OF THE MONTH

    24020_COOP_ROTM_SmackBang_Sept_960x600.jpg.71c26ed612f334b3b060cdf270d07385.jpg

    RECIPE FOR BREWERS OUTSIDE AUS:  Smack-Bang Mid-Strength Ale.pdf

  • CRAFT RECIPE OF THE MONTH

    24020_COOP_ROTM_RedRock_Sept_960x600.jpg.60463b5ad275468d7bc81cf77d3235a6.jpg

    RECIPE FOR BREWERS OUTSIDE AUS:  Red Rock Strata Red IPA.pdf

  • Posts

    • Classic Brewing Co
      Today's Tastings - 2024

      By Classic Brewing Co · Posted

      Yeah, I had it bookmarked, there is a lot of info on there.
    • Classic Brewing Co
      Beginner Brewing

      By Classic Brewing Co · Posted

      I have always found plain white sugar at the rate of 1 tsp AUS 4.1gms per 375ml bottle/2 x tsp per 750ml to be the most consistent for carbonation.
    • ben 10
      All Things Salumi

      By ben 10 · Posted

      Had a quick look at it, the bags are based on the original https://umaidry.com/en-au Which is what the banquet bags are based on. I have made bresaola with them before and it works well
    • ben 10
      All Things Salumi

      By ben 10 · Posted

      https://www.smokedandcured.com.au/product-category/banquet-bags-dry-aged-steak-salumi-salami/ Something in there may help? I have used those and made salami in the fridge - normal kitchen fridge where all the food is. They work well. I have not watched that youtube but I would suggest you buy this   It will teach you WHY things are done and how to do them.
    • Aussiekraut
      What are you drinking in 2024?

      By Aussiekraut · Posted

      Cryo Pop Pale Ale. Not quite the flavour explosion I was hoping for but very tasty. This was brewed without any boil additions, all the bitterness and flavour comes from a 20 minute hop stand @90C. The next try, I will probably throw a little magnum in as a 69 minute boil addition and then dry hop with the Cryo Pop blend.   
    • Tricky Micky
      Beginner Brewing

      By Tricky Micky · Posted

      FWIW, I originally used two carbonation drops in my 740ml PET bottles when I first started out and to be honest I found the dosage underwhelming in the final result of the carbonated beer. @Malter White @Beerdo were both handed down a formula by a guy who used to run by the name of Muzzy 😉 to combat this under carbed, underwhelming result. The solution is to use a sugar cube with 1 of the carb drops - that is 1x carbonation drop and 1x sugar cube to 1x 740ml PET bottle. If you're still unhappy with that level of carbonation try using 2 x sugar cubes to each bottle and ditch the carb drops altogether. Each sugar cube is approximately 4 grams in weight so adding two to a 740ml PET bottle is approximately the equivalent to 8 grams of white sugar per bottle. I found this to be suitable for most beers I was brewing. Also every now and then I'd also notice that I might have a PET bottle which failed to carbonate - usually due to either a lid not having been tightened enough or a plastic bottle cap which had failed. 
    • ChairmanDrew
      Beginner Brewing

      By ChairmanDrew · Posted

      Sounds like a carbonation issue. If it's only been a few weeks they probably just still aren't quite there yet. For the second glass of the bottle, try giving it an aggressive pour (leaving the sediment behind if you don't want that), or give the beer a swirl in the glass to bring some bubbles back up. That's probably the only advice I can come up with right now. With the inconsistency between bottles, all I can really thing of is that there were diferrences with how much priming sugar went into each one. But if you were using carb drops that shouldn't be a thing. If the flavour between bottles was different, that could indicate improper cleaning or sterilizing.
    • Beerdo
      All Things Salumi

      By Beerdo · Posted

      Thanks, Micky. This is the confirmation I was after. I'd seen a few collagen products on Aussie websites but being a novice I wasn't sure if they'd achieve the same result as the wraps in the video. Hopefully Ben will endorse your comment and I'll be on my way to charcuterie making. Cheers mate.
    • Tricky Micky
      All Things Salumi

      By Tricky Micky · Posted

      Hi @Beerdo, Not sure if this Aussie website can help you out but they do stock the collagen wrap sheets which I think do the same job as the ones in the video. I use their hog casings to make my snags and their product is always first rate. Possibly @ben 10 can help out here as well. https://au.thecasingboutique.com/pages/synthetic-casings
    • Triple B Brewing
      Today's Tastings - 2024

      By Triple B Brewing · Posted

      Thanks Phil, an interesting website 👏
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