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  1. https://www.brewsnews.com.au/2018/02/06/brewdog-announces-location-australian-brewery/[html]
  2. Hi all, So I hear Coopers have brought malting grain in house now. Some big shiny new equipment can be seen from Regency road. Wouldnt it be nice if we could buy malted grain from the home brew experts? Cheers.
  3. Afternoon Fellas, So I trained/strung most of my hop bines on the weekend. I was wondering if I should continue to remove the new shoots from the crown, now that I have my selected bines on each string. From google images, commercially they seem to leave plenty of small bines at ground level. But I assume this is related to the man hours involved on a large scale. These are mature plants so no first year plants. Regards.
  4. Hey Fellas, Old post, but where do you source your caps from? Seems a big pricey buying them in 30 packs. Have you seen bulk options? 200+. Regards.
  5. Thanks for the quick feedback guys and sorry for flogging a dead horse. I found you may be having a déjà vu moment with this topic. Old topic... So by reducing the boil size I reduce the optimisation of the hops alpha acids, due to dilution. I assume that would be so also for aroma/flavour oils? I have had the concentration factor off in the spreadsheet; care to explain how it’s used? It makes a mess when turned on. This is an interesting variable for me, as I don’t want to sacrifice flavour imparted from Amarillo by reducing the boil time from 20 minutes. But then don’t want the bitterness to overbalance the malt. The easy fix would be scrapping the Lager can, but that would be quitting LOL. Lusty, what benefits have you found in large boil size? Regards.
  6. Morning All, Hoping for some clarification on boil size and utilisation in regards to extract. First I will put my confusion into perspective. I am going to do the Cascarillo recipe with a 1.7Kg Amber extract can and a 1.7kg Lager can (not as per recipe). Using the Kit designer excel spreadsheet I have adjusted fill volume and hop boil time to get the similar results as the Coopers Cascarillo recipe. Traditionally I have only done a 2-3L boil size, so no cooling is required. Just cold tap water to the fill volume. This recipe calls for a 5L boil size, a lot more energy to remove. This I assume is for increasing hop utilisation, but the Lager can will provide me with most of the IBU’s. So I looked into hop utilisation more and the confusion began. My questions for you counsel please; Is hop utilisation in regards to isomerisation of Alpha Acids only (not flavour/aroma)? Does boil size have any noticeable benefit for extract/kit beer? Can I add a large volume (3L I worked out) of sterile ice straight to boil pot for cooling of wort? Regards.
  7. Thanks for in depth discussion. I think I am more confused now with starters LOL. Appreciate you sharing your experiences all the same. I will give the Homebrand can an attempt and reduce the boil time of the Amarillo. Might have to do a trial for myself, even though many have tried before providing the results. Having an uneducated taste I doubt I could blind test the end results. I have been previously adding some zinc and boiled yeast for nutirents to starters, so will see how that addition goes with sugar. Cheers.
  8. Thanks for feedback. Yeah was thinking low 20's for hopped cans, based on what coopers similar cans are. Want to make a Cascarillo from the recipe page. I have got a cheap can of Black Rock amber malt extract, due a major dint in can. Have all the hops in the freezer. Was seeing I can substitute a Homebrand lager can in lieu of another amber can. But this puts the IBU through the roof. If I bring down the boil time of the Amarillo this help to some degree? Will that have any ill effects? This is new territory for me. Also I have read enough to convince me that malt is the way to a strong yeast starter. But if I was adding dextrose or sugar to a brew, wont the yeast process that before the malt anyway. So why acclimatise the yeast to malt only, if it will have to change gears in a brew with simple sugars? Regards.
  9. Afternoon All, Have searched high and low in the archives with no results. Does anyone have IBU rating for Homebrand Draught and Lager. Thinking learning the hard way as usual. Also would one of these cans make a cheap yeast starter ingredient? Regards.
  10. I bought a Rhizome off Dr.Smurto located in Adelaide recently, he has Victoria and Chinook from memory. Should still have heaps to post in the mail. You can find his details on other brewing forums, maybe gumtree still. Professional service and healthy plants. I also bought some cascade from Diggers at the Adelaide botanic garden. Hops are European plants so not ideal for the burning hot summers, shade cloth will prevent burning of plants and flowers. Lots of soil, water and nutrients. Heaps of resources on the net. A point I have learnt is don’t do it to save money or provide superior ingredients. Plants are relatively expensive, take a while of growing from rhizome to get a decent crop and hard to control your end product for brewing. All the same its fun to add another plant to the garden. Cheers.
  11. Hi all, So after too much reading, name interpretation and misinformation. I have come to the conclusion malto-dextrin is a corn starch and an unfermentable ingredient used to add body and head to a beer. I am planning to use a liquid form of this in half of a brew at priming to compare the difference. I intend to bulk prime with the usual sugar (130 grams) to the whole volume. Will then add an additional 100 grams of liquid malto-dextrin to half of the remaining brew whilst bottling. My question is can I do this confidently without over carbonating and popping bottles as its unfermentable? Will there be any other surprises? Cheers.
  12. Thanks Otto, providing the wisdom again.
  13. On the topic of west end brewery. Got in touch with once of their staff the other day and got the typical water analysis, as below. You get about 15L for $2. Is the below fine for a pilsner? Planning on a coopers pilsner can soon with this cool weather. Will using this make a noticeable change compared to the salt water coming from our taps? PH 7 HARDNESS mg/ L <10 BICARB <50 ALKALINITY <50 CALCIUM 1 MAGNESIUM 1 SODIUM 35 POTASSIUM 1 SULPHATE 3 CHLORIDE 35
  14. Thanks Mate. Have seen his name pop up in the archives, good to hear of your results. Will keep an eye out for him.
  15. Morning All, After a search through the archives, it seems there are a few brewers growing their own(hops) around Adelaide. Have also heard of the ebay disasters of people receiving male plants. Can anyone recommend active users here worth getting in touch with, nurseries or LBHS to call? Is it still too early for people to be splitting up plants? Regards.
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