Join Date: 03/30/13
Previously kits and extracts, switched to all-grain in Nov14 and no looking back. Speidel Braumeister 20, 2-roll crusher, plate or immersion chilling. Chest freezer plus STC-1000 for temp control for fermenting, bottle-conditioning and storage. Otherwise on a quest to replicate Augustiner Edelstoff (can't get in in Oz) and generally playing around with parameters and on a learning curve when it comes to replicating a recipe with changing malt and hops supplies.
Malt-focused (I did grow up in Bavaria after all), lately with home-grown hop cones. Also the occasional kit for the kids (ginger beer usually), and very recently 'Malzbier' - 10 IBU all-grain beer fermented to ~1.5bar (~0.5% ABV) then pasteurise and enjoy after +1wk in the fridge. Also tastes quite nice when fully fermented :-)
