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  1. barry.hastings

    Keg part question

    Corrugated fibreboard cardboard does the trick nicely . Folding it over to make it thicker might also help . Cheers and beers
  2. barry.hastings

    Old brew in keg, still safe/worth saving?

    Gday all from Oz . The main enemies of beer are heat , light , oxygen and infection . A properly filled and cold keg keeps beer nice for years . I once gave away brewing for 8 years due to work commitments and didn’t touch a half keg of Scotch Ale for that whole period . After 8 years , the...
  3. barry.hastings

    What are you drinking now?

    Classy pic . Eerily similar to my masthead
  4. barry.hastings

    What are you drinking now?

    Hahaha . Gold
  5. barry.hastings

    What are you drinking now?

    What do you do with the rest of the frog ?
  6. barry.hastings

    What are you drinking now?

    ‚too good to waste on the philistines‘ . Hahaha . That‘s gold !!
  7. barry.hastings

    What are you drinking now?

    A monster of a beer
  8. barry.hastings

    Please help me find cause of off flavour

    pH has an enormous impact . My tap water has varied from 7 -9 depending on the day . I always have to adjust the sparge water pH . Remember that one point of pH means a factor of 10 so that a pH of 5 has 10 times more Hydrogen ions than a pH of 6
  9. barry.hastings

    Please help me find cause of off flavour

    Hi , your tap water might be typically 7.3 hi , your tap water might be typically 7.3 but what was it on brewday ? Also , your water authority may have given the water a chlorine shock on that day and what you then might have is chlorophenols which are bitt OK , but what was its pH on brewday...
  10. barry.hastings

    Please help me find cause of off flavour

    Hi Brewshna , the pH of your sparge water is almost certainly the culprit . It needs to be around the 5.5-6 mark to stop tannin extraction from the husks . With hard alkaline water you need to acidify it down from the pH you started with which could have been 9 or more
  11. barry.hastings

    How long is your brew day?

    Hi guys , you blokes blow my mind . I do 80 litre batches with a 90 minute boil , 90 minute mash , 60 minute fly sparge 60 minute trub filtration . It’s a 10 hour day including cleaning but not including milling . With big batches like 80 litres , huge amounts of time are also used up getting...
  12. barry.hastings

    Barry Hastings from Melbourne

    Hi everyone , Barry from Oz here . Just joined this awesome forum today . I have been a grain brewer for 42 years and I notched up my 550th batch just two days ago . My favourite beer style is London Robust Porter which I brew every year with liquid yeast . Last year I brewed a fantastic Maibock...
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