Aussie Home Brewer |
| Posted: 09 Jul 2021 08:45 AM PDT |
| Posted: 09 Jul 2021 05:27 AM PDT Has anyone tried it, either alone or with other malts? If used in a mostly barley-malt mash, is there any advantage in taste over flaked, unmalted corn? |
| Posted: 09 Jul 2021 02:04 AM PDT Just to keep on the Guten hijack I found Murphy China freight the cheapest all up under the $500 for the 30L but never went ahead So WEAL how is it you might have to start a new thread because some people will get the sh&*ts for some reason You said the boil started straight away after the mash was that youre mistake or ??? feed back would be great If I had a BRAU or a GF it wouldnt worry me as I would be set for making wort just more options now Have been tossing up making my own Q Kev... GUTEN |
| Posted: 09 Jul 2021 01:13 AM PDT Fisher and Paykel 570litre stain less steel keg fridge. Can hold 5 kegs and a 6.8kg gas bottle Freezer section underneath. Includes 3 taps on door and 1 spare. Includes gas/3 flex beer lines and 3 sets of ball lock keg disconnects. Kegs not included $300 neg 0408226178 |
| Posted: 08 Jul 2021 07:18 PM PDT I've got a Philly Sour in the fermenter about 4 days now, I was thinking of adding some fresh lemons/juice as I've got an overflowing lemon tree out the back. I've juiced some and have the juice freezing now. Would I just add the juice or some rind too or even while slices? Would I need to pasteurise it too? Lastly I was thinking of adding it on the last day before kegging, would that be a good time to do it? Thanks everyone! |
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