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  1. Mark Farrall

    Brewzilla? Anyone have one and can give some advice?

    I've got a 3.1.1. Very happy with it, but I'd get a 4 if I was looking now. There's a few improvements, but just the advantage of having the control panel at the top and easier to work with is enough of a difference. I'm sick of lying on the concrete to change the temperature. I find everything...
  2. Mark Farrall

    Kombucha / Beer in Same Fermenter

    Can you get a process that kills 100% of the microbes from the previous batch? It's not that they're harder to kill than standard sacchromyces (many are much easier to kill), it's just that if you miss a few, they're far more likely to change the taste of your beer than a few stray sacchromyces...
  3. Mark Farrall

    New Brewzilla Gen 4

    Seems a pretty lenient patent examiner letting that through. Hardly original thinking to have feet half way up. Moar patent protection!!!
  4. Mark Farrall

    Sanitiser contribution to oxidation

    This is probably what I'll be doing for all beers now. The wife seems to react badly to sulfates/sulfites so I'm not keen to go the metabisulfite route. But maybe I don't change my purging practice, but use keg conditioning. I could even use an abbreviated conditioning process for hazies so...
  5. Mark Farrall

    Decline in Hombrewing.

    Definitely had a few during the day. Hard work walking around being a tourist.
  6. Mark Farrall

    Decline in Hombrewing.

    That's the reason I started 6-7 years ago, Belgian Wits had virtually disappeared and Imperial Stouts were scarce as hen's teeth. Still haven't made a Wit I'm happy with and there's so many stouts in the shop I don't really need to brew them (as long as I don't mind the insane pastry side of...
  7. Mark Farrall

    Kegs are calling me

    Home level can/bottle filling automation... Not as pricey as I was fearing, but still not sure it's worth it. With my smaller batches I don't have that much angst with bottling. https://www.kegland.com.au/products/cannular-can-and-bottle-filler-rapt
  8. Mark Farrall

    Sanitiser contribution to oxidation

    Listening to this podcast - https://beersmith.com/content/controlling-oxygen-in-beer-with-colin-kaminski-beersmith-podcast-293/. It surprised me to hear that in their canning experiments they found that sanitiser was one of the bigger contributors to dissolved oxygen in the cans. Not the active...
  9. Mark Farrall

    Talk to me about Golden Naked Oats

    I've used them a bit and my wife uses them a bit more. Though I doubt we'd be able to separate their contribution from the other malts that are supposed to give more body and mouth feel. I've used them in stouts and hazy IPAs, my wife in hazy IPAs. I'm keen to hear how they go in more malty...
  10. Mark Farrall

    Bottle conditioning of lower ABV brews?

    It was changing constantly, it just happened that between days 26-30 whatever you were noticing dropped below your taste threshold.
  11. Mark Farrall

    Australian sparkling

    I think that Melbourne ale appears every year or two from White Labs. Bluestone Yeast in Melbourne seem to be selling it as well, though looks like it's only in pro scale packages.
  12. Mark Farrall

    Australian sparkling

    I think of it as an English pale ale strongly influenced by European lager brewed by breweries with little temperature control. Older versions used a lot of sugar as malted grain was harder to get when the style started out. So blond, low hops, dry as a bone, but some to a lot of yeast...
  13. Mark Farrall

    Bitter Brews

    I think we get higher standards and can become less forgiving too easily.
  14. Mark Farrall

    WC IPA / Chinook

    I would have completely agreed about the crystal 6-10 years ago. Now I'm getting a nostalgic hankering for WC with a noticeable, but restrained amount of crystal.
  15. Mark Farrall

    Bitter Brews

    They're measurable, but the test they use is anything that appears in a particular spectrum on the machine they're using (GCM I think). It's close to isomerised alpha acids, but it also includes other things, some of which aren't bitter. And the test misses other compounds, some of which are...
  16. Mark Farrall

    You know you did it wrong when...

    Have hardly brewed at all in the last year, so it's all feeling a bit new today. Measure the pre-boil gravity and volume and I'm miles away from where I should be. Turns out the water volume lines in the kettle are in 1 litre increments. Not 2 litre increments as I stupidly guessed when I was...
  17. Mark Farrall

    Brewing Vlog's you've been watching.

    I had a bit of trouble at the start, but I think my problem was overtightening. Haven't had any leaking problems for a year or so now. All my larger stainless kegs have been taken for aging mixed ferment beers, so I have 2-3 oxebar in the kegerator most of the time. And yes, that tapping head...
  18. Mark Farrall

    Add some unmalted wheat to IPA?

    Can't see how it would hurt, though it may not help. An all barley IPA is generally pretty good on the mouthfeel and head retention. It will give a bit more of a help to haze, but whether it makes the beer hazy probably depends on when you're hopping. Also I find raw wheat can be a pain to...
  19. Mark Farrall

    You know you did it wrong when...

    Done that a few times, both from the elbow falling off and from me tapping the wrong disconnect. The elbow falling off one involved a fair bit of swearing and walking away and coming back 10 minutes later to step through the problem again to work out what happened.
  20. Mark Farrall

    Sweet Stout possibly with marshmellow!

    For lighter blond beers I think complicated grain bills hinder, but for the rest I definitely believe in layering flavours. And I'd drop the brown malt, but that's because I don't like the flavour. In a layered dark beer it could easily work.

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