Jump to content

All Activity

This stream auto-updates     

  1. Past hour
  2. karlos_1984

    Single fin clone?

    I think you're on the money there. Even the little picture they used for it when it was a rotm was a dead set rip off of the shark fin bottle label
  3. Beer Baron

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Spectacular glass!!
  4. Aussiekraut

    It had to happen eventually

    I hear you. Last batch I put down, I wheeled the fermenter out of the kitchen, leaving a wet trail behind me. Apparently tightening the tap properly has its advantages
  5. Today
  6. The Captain!!

    BREW DAY!! WATCHA' GOT, EH!? 2019

    Right o, well that answer is always gonna be yes.
  7. Otto Von Blotto

    Brewdog Coming to Brisbane

    Not yet, looks like it's being scaled down from the original plan, possibly scrapped altogether.
  8. Otto Von Blotto

    Export Pilsener - Saaz schedule suggestions?

    Leave out the crystal, it won't go great in a pilsner, or most lagers for that matter. Saaz is quite low in alpha acids so you will need more weight to get the same bitterness as something like Chinook. Maybe something like 20g @ 30, 30g@15, 50g@flameout.
  9. No oak. No cherries, it is ALL the yeast. The second one was dumped onto the cake and has been in the carboy thing a lot longer.
  10. Ben 10

    BREW DAY!! WATCHA' GOT, EH!? 2019

    Havwe not dry hopped it yet, was asking if I should.
  11. der kleine Drache

    Bars n Breweries in Berlin

    If you get the chance, try Rothaus Pils Tannenzäpfle. Very very nice beer. Flensburger Pils is also a good german beer. Both these beers are not hard to stumble upon.
  12. Alpaca Brew

    Brewdog Coming to Brisbane

    Is the Brewdog bar open yet? Would like to hear what the locals think. I am not a fan of a lot of their beers but I like the business concept.
  13. Alpaca Brew

    It had to happen eventually

    Just did the same on Wednesday but it was filled with starsan.
  14. Alpaca Brew

    What is Your Go-To Beer to Brew

    I usually have an all Pilsner malt, Centennial for bittering and I change out the aroma hop, on tap. Easy drinking under 5% alc. I would rather have a few than just one. This winter I will do a stout. I have never done one before because I am the only one who like a stout and I thought a keg would be a bit much. This year I think I am up to the challenge. An Irish red is also in the plans.
  15. der kleine Drache

    What is Your Go-To Beer to Brew

    If the mead shows signs of not starting to ferment properly there are agressive "killer" yeasts that can remedy the situation. Champagne yeast can be one alternative.
  16. Yep. Pilsener kit, LDM, some Crystal malt (maybe 500g) and Saaz. Just trying to get an idea of how much bittering for Saaz. I did the Anarchy IPA, but with less malt, so Chinook bittering was 25g @ 20m and 25g DH with 50 Simcoe. It ended up very light on hop flavour, but bittering is good.
  17. Beerlust

    Milk Stout

    I admit I'm not entirely well versed with Milk Stouts, but I would have some reservations about using S-04 on a brew like this with those ingredients, particularly the lactose. The S-04 tends to leave more body & residual sweetness in the beer & the lactose definitely does both as well. You then have more added body from the oats & whatever the kit contains. That combo could well leave a 1.020+ FG depending on the full makeup of ingredients & the intended ABV%. The Coopers DIY recipe: Macho Macchiato Stout uses the same kit & some lactose, but uses a high attenuating yeast to ferment it. A big high FG would always have me worrying about my bottled beer over-carbonating or even the potential for bottle bombs if I allowed them to condition for a decent period of time. +1 about mashing the oats with a base malt. If you don't it just releases starchy liquid that despite adding some body, doesn't taste too flash. Just my 2 cents, Lusty.
  18. Otto Von Blotto

    It had to happen eventually

    I popped that cherry years ago, never done it since, although I did start filling the urn with water with the valve still half open recently Better than spilling wort though
  19. Otto Von Blotto

    Coopers Aussie Pale ale

    I think that was greeny who originally said that, but I tend to agree. I wouldn't say it's impossible to do it but pitching a lager onto a yeast cake isn't as much an overpitch as it is with an ale, and isn't likely to change the beer's flavour profile like it can with an ale. Lagers are meant to be clean anyway.
  20. Otto Von Blotto

    Export Pilsener - Saaz schedule suggestions?

    Yeah, that's basically what I do with mine although I use a 15 minute and flameout addition as well. Using a kit you probably won't really need a 60+ minute bittering addition. You could do 30 minute, 15 minute and flameout additions. The amounts of these will depend on how much bitterness you want in the beer.
  21. King Ruddager

    It had to happen eventually

    I'm afraid not sorry
  22. Greeny1525229549

    Export Pilsener - Saaz schedule suggestions?

    Not many lagers are dry hopped. Pilseners I can't think of one. Bittering charge then a late hop at 5 mins or so. That's it
  23. Greeny1525229549

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Yeah I have got my winter beers down late. I have about a dozen Belgian dark strong's from last winter which are very nice but should have put down some stouts a couple of months ago. Kicking myself.
  24. Shamus O'Sean

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Black as the ace of spades
  25. Shamus O'Sean

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Yeah. I should have mentioned that before joining the forum. When the glass was full you could not tell. However, this brew is so easy to drink, even at 9.3%, the level in the glass got too low before I took the photo.
  26. Greeny1525229549

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    111.. the picket fence. Looks nice Shamus
  27. Beerlust

    What is Your Go-To Beer to Brew

    The alcohol is there at the END of fermentation, not the BEGINNING when it is just unfermented wort. The wild yeasts & bacterial spoilage organisms generally take root at the beginning & begin to ruin batches before the desired pitched yeast can establish enough numbers to control the wort & its fermentation. Cheers & good brewing, Lusty.
  1. Load more activity
×