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headmaster

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headmaster last won the day on February 13

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  1. headmaster

    Fail Thread (Mistakes You've Made) 2019

    I bottle my kombucha in coopers PET for this reason. Have got used to knowing what the firmness levels mean when I do the squeeze test..
  2. headmaster

    Infections with Krausen Collar.

    + 1 for getting rid of that Pink cleaner if it's the same as pink stain remover. The guy at my LHBS says he only stocks that because people have been used to using it for a long time, but he says he would never recommend this stuff now. Soaking in sodium percarbonate then no rinse sanitiser, either phosphoric acid based like starsan or iodine based 'iodophor'. I use the latter. Have run 88 batches no worries, using this coopers FV I don't use the krausen collar, but that should not cause issues if you do.
  3. headmaster

    Unmalted wheat

    BTW the flaked wheat was actually fine burghul wheat. My brewciper sheet does not have burghul of course.. so flaked wheat the closest thing. In fact I think it's almost unheard of, using this for making beer, but it works a treat and no ridiculous markup.
  4. headmaster

    Unmalted wheat

    Just looked up my recipe, to see what my final tune was, it was 20g peel, 11g seed. It will depend on strength of seed and peel of course. But my fist one had way too much peel Also used one chamomile teabag, Grains, Fermentables, Other kg Prop Ingredient 2.5 47% Belgian Pils (2 SRM) 2 37% Flaked Wheat 0.15 3% Munich (9 srm) 0.2 4% Acid Malt 0.5 9% Flaked Oats Boil Hops Hop Type (L/P) Grams Minutes AA% AA% Override IBUs Hersbrucker, German P 40 60 3.9 4.2 17.1 Hersbrucker, German P 10 5 3.9 4.2 0.9 Other Timed Boil Additions Ingredient Amount Minutes Coriander 11g 5 orange peel 20g 5 chamomile 5g 5 Rice Hulls 227g Mash
  5. headmaster

    Unmalted wheat

    I would agree with the single infusion evaluation, it will likely just take the enzymes longer to convert when there are less of them. If you have some iodine or iodophor you can do a starch test to see if converted, or just leave it to mash for ages.. I do plenty of rests in my process, but only because I have built a HERMS and it's easy, and there is no risk of scorching on the electric element. If I didn't have that, I would not bother myself with the complication. That said though, I do love the way the protein rest got rid of my chill haze issues. The theory for this says that this rest chops the longer chain proteins into medium length chains. If you rest too low in the range, like 50c, you the enzymes can end up chopping the chains too short and you lose head retention. I've never seen this problem, but I do run closer to 54 to 55c. For my Wits I have used the traditional ground coriander seed and orange peel. Not the dried bitter curacoa peel but fresh peel. From memory may have tuned mine over three batches or so to about 10 to 15g seed and maybe 30g wet grated peel.
  6. headmaster

    Unmalted wheat

    Unmalted wheat adds something you can't get from malted wheat. Proper belgian witbiers use 30 to 50% unmalted wheat, as do quite a few other farmhouse style belgian ales, golden sours etc. It's kind of like a delicate bready doughy attribute. Usually will fall into the too hard basket for many people so they just say use the malted stuff. Fair enough. This includes many a craft brewery, that will make sell belgian wits and claim they are authentic but they have no unmalted wheat in them. If you are only using small percentages of unmalted wheat, or rice or corn or rye or spelt or whatever, like sub 25%, with a base malt that is relatively fresh and has good diastatic power, you should not need to run a protein rest to boost the enzymes to assist with full conversion. For higher percentages this is recommended. Unmalted wheat good for brewing can be bought as flaked wheat, which has been steamed and rolled, so gelatinised in that process, meaning the starches are accessible. Despite the wholesale cost of flaked wheat being similar to other brewing grains, it does appear to be quite expensive, often around $8/kg. I believe the wholesale price for this stuff in Australia is 1/6 to 1/7th of that.. I began to experiment with Burghul, a parboiled ground hard wheat product in these beers, because it's been partially cooked then dried then ground, it performs well in a mash. Not to be confused with 'cracked wheat', this is another product which is not pre cooked and therefore not gelatinised and will not convert quickly in a mash for this reason. I can buy the Burghul for $2/kg, which suits me as paying the LHBS $8 for the same thing effectively is not fun. Make sure to buy the fine Burghul though. I had some course stuff that I needed to use recently and it almost knackered my grain mill and drill trying to mill it down to a smaller size. I've made belgian witbiers using about 40% burghul that have scored well in comps, one of them got a 78 in a NSW state comp from memory and was the highest scoring witbier in that category, which was farmhouse ales that year.
  7. headmaster

    Souring questions 2019

    As Jools mentioned, if there was any decent amount of bitterness from added hops in the wort, then the alpha acids will kill the lacto. If that happened (probably if more than about 5IBU) then you have probably fermented with a wild yeast which may or may not taste good and may or may not add sourness. You will not get any gas, or krausen or any form of stuff on the top when the lacto is active. So that picture looked like wild yeast fermenting. Also good practice to pre-acidify the wort to 4.6ph before adding lacto, to prevent bacteria growing that can cause off flavours and possible toxic by products. One easy way to add that bit of sourness traditional for a genuine dry irish stout is to add a small quantity of lactic acid.
  8. headmaster

    Finances and homebrew

    I used this back when I made it, recipe from the Clonebrews book. I think my version was closer to 5%ABV however. Asahi Dry Draft Beer ASAHI BREWERIES, TOKYO, JAPAN Asahi is a light, straw-colored lager with a small, beaded white head, light body, and a delicate bitterness. It has a light, clean-tasting malt flavor and nose. The Asahi brewery is one of the world’s most technologically advanced breweries. In the brewery, as in all Japanese breweries, there is a shrine. Once a month a new beer is left for the god of the brewery. This is just another example of the close links of beer and religion. Asahi Dry is a refreshing beer that can be consumed anytime, but it is delicious with sushi. Brewer’s Specs Style: STANDARD AMERICAN LAGER Original Gravity: 1.040-1.041 IBU: 14 SRM: 3 ABV: 4.1% Yield: 5 GALLONS (18.9 L) Final Gravity: 1.008-1.009 2.6kg Pils Malted Barley 800g Rice 227g German light crystal (Carahell) 28g Saaz 60 mins 7g Saaz 15 mins All-Grain Method: Grind 1.75 lb. (0.8 kg) rice, then cook it for 20 minutes until soft. Mash 5.8 lb. (2.6 kg) American 6-row pale malt, the rice, 1 lb. (0.45 kg) rice hulls, and the specialty grain at 122°F (50°C) for 30 minutes and at 150°F (65.5°C) for 60 minutes. Add bittering hops for 60 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil. Ferment with Wyeast 2007 Pilsen Lager or 2035 American lager or W34/70 dry yeast at 11c. Lager for a month at end of fermentation Serving Notes The beer is ready to drink as soon as it is carbonated. It will peak at 1 to 3 months and will keep at cellar temperatures for 5 months. Serve in a Pilsner glass at 40°F (4°C).
  9. headmaster

    Finances and homebrew

    Yeah I would stick to the soda bottles. PET can actually handle heap of pressure before it ruptures, and the soda is carbed sky high, must be close to 4 volumes or more. I think the PET is rated at around 80psi and will blow way over 120psi , where average glass say 200 to 220g glass 330ml bottles will blow at around 4 volumes or approx 60psi
  10. headmaster

    Finances and homebrew

    That's my worst nightmare... How did that happen Alex? I guess was a while back but sorry to hear about this.
  11. headmaster

    Finances and homebrew

    I was actually quoting the figure of $26.80 from a presentation I sat through late last year from someone in the industry. Running the numbers myself, the amount is less. The applicable rate for that lager is 1.10 here: From here https://www.ato.gov.au/Business/Excise-and-excise-equivalent-goods/Alcohol-excise/Excise-rates-for-alcohol/ Table 1: Alcohol rates – Beer (Excise duty on beer is payable on the alcohol content above 1.15% by volume in your finished product) Tariff item Description Unit From 1/8/2018 From 4/2/2019 1.10 Alcohol volume exceeding 3.5%, individual container up to and including 48 litres $ per litre of alcohol 49.90 50.40 So for the aldi lager 24X330ml = 7920ml 4.6% by volume is 364.32 mls of alcohol. 0.36432 X $50.40 = $18.36. 5% will be around $20. Both the new rate as of a month ago.
  12. headmaster

    Finances and homebrew

    Not surprising, and many beers from Thailand and Vietnam are pretty clean and tasty, putting to shame a lot of local megaswill The reason why it's so cheap? One is that it's brewed OS, but two, this is almost the cheapest style to brew in the world, the only thing cheaper being light beer. The international lager style, pretty much invented by the Americans, has the least hops and very cheap malt bill, often with even cheaper adjuncts like rice and corn. I made an asahi clone at home including the use of rice and I remember it worked out at about 11c/330ml.
  13. headmaster

    Finances and homebrew

    From aldi website: *Please note: Pricing varies by state - $26.99 in VIC/WA and $28.99 in NSW/ACT\ Being 4.6% the tex might be less, I would have to check. But yeah possibly they are only making $4.10 on this in total. So Aldi's margin may be less than a dollar per case. Also, some of these retailers choose to sell some lines at break even or at a loss for various reasons.
  14. headmaster

    Ants

    From memory the magic number for food safety is 80% sugar content, (80 brix or SG 1.4250) where the osmotic pressure will draw out water from bacteria cells, causing them to die. So jams for eg are very high in sugar content and this effectively preserves the fruit. Some moulds can survive with sugar concentration this high however, so that's why a good idea to put in the fridge after opening.
  15. headmaster

    Finances and homebrew

    I've run a couple of business cases to look at the costs of starting a microbrewery just out of interest really. The excise tax is the main killer for this idea. There would be plenty more craft breweries all around us if the tax wasn't so utterly ridiculous. The tax on a case of sub 4.9% abv beer (24X330ml) is $26.80. After paying for labour, ingredients, rent, power, packaging, transport, and then all the taxes, including the excise tax, there's not much reason to be motivated to try and beat the megaswill breweries who are making beer that is like eating tinned dogfood, compared to our own homebrew or craft brew, which is like eating a proper meal. The lazy government loves to tax 'sinful' things like tobacco and alcohol, as you look like a criminal if you complain about this in public. What this means however, is that we are even more motivated to brew our own, so many of us would not have learnt this skill and got the enjoyment from doing so. The government can go and stick it's ridiculous excise tax where the sun does not shine as far as I am concerned.
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