Recent content by manticle

Long time after the fact but I don't visit the forum much and as a long time no chill cuber, the info may be of use to someone. The main advantages of cubing are: -You can completely seal the cube, giving extra protection against infection. -You can store the cube if you are not ready to...

Did anyone give this a go? A couple of Aussies (including myself) have been interested in an all oat beer. I bottled mine yesterday. Varying success, recipes and mash schedules and some great links (including a journal article on oat mashing and fermentation) found here...

5 Litres or less (sorry for metric) of boiling water + sodium percarbonate (which I believe is the same as oxyclean) lid on (make sure it is sealed) shake furiously, allow steam to release by backing the lid off a touch. Re-tighten, turn upside down (because I ferment in my cubes and have a...

Boil up some water in your HLT. Run it into your cube, let sit to chill, taste the water. If it has the plastic taste you are describing then it is probably the cube (provided your tubing is not also plastic when you do this - do you use silicon?). You can either: 1. Discard the cube...

http://www.biabrewer.info/ http://www.aussiehomebrewer.com/forum/index.php?showtopic=11694 http://www.aussiehomebrewer.com/forum/index.php?showtopic=36094 http://www.beersmith.com/blog/2009/04/14/brew-in-a-bag-biab-all-grain-beer-brewing/ http://www.thebrewingnetwork.com/shows/670

The advantages of no-chill are far more than time saving. In my country there are restrictions on how much water people use and for good reason. That's one advantage. Making sure you have the correct amount of appropriate, healthy yeast is another (big one for me). If your starter doesn't...

I can't remember if a previous post of mine actually linked this or just referred to it so sorry if this is a repeat. For those trying to get a good amount of aroma into their no-chilled beers, this is a technique many report success with...

Very old post but worth clarifying: You are right - directly mixing bleach and vinegar will give off toxic gases and is a bad idea. What I'm referring to is diluting bleach with water, then adding vinegar in recommended proportions. There's a basic brewing radio podcast somewhere with the guy...

Prehopped kit tins suffer from 'twang' too, so I'm not convinced about the double boil. Freshness of extract and yeast health seem to be the biggest contributors in extracts I taste that I can pick as extract. Haven't brewed one myself for several years but I have had some that I couldn't...

Hi azbrew. There's a few brewclubs around melbourne. Depends which suburb you are in as to which one would suit - worthogs is out towards northern suburbs, westgate for the western suburbs, Melbourne brewers for eastern suburbs, bayside brewers for southern/bayside areas and possibly a few...

Mine tastes like wort. Sweet, bitter, not vegetal. I take a hydrometer sample before pitching the yeast and always smell/taste after measuring.

Either add boiling water straight to the cube or boiled cooled water to the fermenter.

There's other reasons to do a 60 minute boil besides bittering. There's a few brewers in AU who have tried adding hops only to the cube, 10 minute IPA style but you'd still want to boil the wort to drive off volatiles, SMM/DMS etc.

Depends on whether you are adding the whole wort as an active starter or fermenting right out to grow yeast cells and just adding the slurry. Personally I like to use the whole wort and I'd rather let yeast do its job naturally so I ferment my starter wort at ferment temps and pitch at high...

That's exactly why you no-chill though (or one advantage) - so you can get your starter exactly right. As above, I make real wort starters.