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BlackSands

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BlackSands last won the day on October 24

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  1. 14ºC is fine. The particular lager yeast used, 34/70 actually has a fairly unique ability to produce a consistent result across quite a wide range of temperatures. So, you can ferment at 10ºC or you can ferment much warmer and still end up with the same outcome. Lager brewers however traditionally ferment quite cold so if you want to feel like your brewing a more traditional larger then you could drop the temp a couple more degrees.
  2. Yeah... doesn't surprise me. The only Aus example I could find though was this, not quite the same but very similar:
  3. Will be interested to know how the old 34/70 does. Mine was a Mangrove Jacks lager yeast that appeared to be dead after a year in the fridge. The risk I wonder about with yeast reuse is if the collected yeast is contaminated. There's been occasions where I've had a brew develop what seems like a wild yeast contamination which doesn't become apparent until weeks later, meanwhile I've already reused the slurry from the affected batch. So far I've been lucky, with subsequent batches being OK but I do wonder if a slurry that is contaminated with some unwanted passenger could get carried forward into subsequent beers.
  4. The only problem is loss of viability over time. I don't know how long you've stored a yeast before successful reuse? I remember some years ago pitching a yeast that had been in the fridge nearly a year. It seemed pretty lifeless after pitching and after a few days of nothing I ended up tossing in some dry yeast. Usually though I don't leave my yeasts any longer than a couple of months and most often it's just a week or two.
  5. These are the growlers available locally here in NZ. You must be able to get them in Aus, probably cheaper too...
  6. Looks like plenty. I just scoop out a jam jar's worth - around 250-350g of sludge with minimal liquid. I read recently that the majority of live cells are in the middle 'layer' of the slurry. AND, I also recall reading some years ago that the live cell count in the liquid was actually greater than that of the actual slurry. Either way though, when I pitch my jam jar's worth of slurry it always performs a lot more enthusiastically than a fresh packet of dry yeast!
  7. The ones I used to sell were rated at 40psi.
  8. CC'ing this one at the moment. I was actually a little suspicious about the grains when I received them. There's a few hundred grams of supernova in the mix - the only specialty malt in fact and though it has a similar appearance to a med. crystal I couldn't really see it in the grain mix. I thought the resultant wort looked lighter than expected too. Today... I drew off a sample and it is looking very pale. It should be a light amber colour but this is more a light yellow hue - more like my golden ales, so I am now wondering if the brew store had either forgotten the supernova or used something different by mistake? Anyway, it's looking pretty clear already after a few days CC so I'll give it a day or two more and then bottle it up...
  9. Well, theoretically, because the hops haven't actually been boiled the alpha acids should still be largely intact so from a bittering point of view they would presumably still be similar to virgin hops.
  10. Having another crack at this Helles. It seemed way too sweet a couple of weeks ago but for some reason that doesn't seem so apparent now. Nice enough beer otherwise and I'll have no problems getting through the rest of the batch but as there's other styles I'd rather brew I don't think I'll be brewing this one again any time soon.
  11. Are they not talking about alcohol consumption generally with those stats? Which in Australia at the moment according to ABS is 39% beer, 38.6% wine, 19.9% spirits (including RTDs) and 2.5% cider. You'll see wine consumption is actually on a par with beer. But elsewhere I actually read "Wine is still the most popular alcohol drink, consumed by 42.8% of the population" I don't really think your info shows the relative consumption trends specifically of microbrewery vs megaswill. However having had a bit of a read of various articles on the topic it does sound like in Australia the craft beer share is on the increase - "... with a 5.9% share of volume". "...This may indicate that although Australian’s are drinking less beer overall, more of that beer is independent." I guess the question is will the current 5.9% market share have any kind of real impact, and will the current upward trend of independent beer consumption keep going, or will it eventually flatten out at around 13% as it seems to have done in the USA?
  12. There's cold, and then there's COLD .... Though to be fair, even though it's way colder here overall I've never actually seen a frost in the Winter...
  13. I'd heard of this idea before but as I homebrewer I wasn't sure how the IBU would be accurately determined in a subsequent brew? I assumed you'd just punch in the weight of the dry-hop pulp used from the previous batch and calculate as per usual? But if it was say a dry-hop combo, accounting for the different AA% ratio in the dry hop pulp could get tricky. I guess you'd have to give it a good mix to make sure there was an even distribution...
  14. The door on most fridges can be removed and swapped to the other side. I know however that some need a spare bracket which my house fridge came with, but the fridge before it didn't require any additional parts. With various house moves I recall having to pull the door off and swapping it over a number of times to suit different kitchen layouts.
  15. I went looking for some actual numbers and it looks like in the USA microbrewery market share increased from 10% in 2010 to 13.2% in 2018 with signs of it slowing a little. Interestingly another chart shows an almost doubling of micro production between 2010 and 2015 where it then leveled off despite many new microbreweries opening in the following few years. So, it seems while the number of microbreweries is definitely on the rise, quite markedly so in fact, their collective share of the market has pretty much stagnated. I assume most other countries would show a similar trend...
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