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I completely admire The Pol, for putting the No Chill method "Through the ringer". I live in Melbourne, where we are experiencing the worst drought in about 110 years. Our water levels are at 27.5% capacity. For instance, our biggest reservoir has a capacity of 1,068,000 litres. It is sitting at...

Great. Thanks for the vote of confidence. :) this is a bit off topic, but did i go horribly bad on my efficiency, considering the higher og you got with less malt? Would like to work this out then give this recipe another crack. :)

Hey there, long time lurker, new to posting! :) Just wondering, I gave this a shot a few days ago, probably my third AG. Just wondering if you can help me out here? I brewed up a 5 gallon batch, I used 8.8 pounds of the light, instead of the 7.5 the crystal and cara I used the same. .5...

hey there, it was indeed me who does the no-chill. And yeah, its a great invention. There are deffinatley no side effects, so its a great way of cooling your beer, and warming the planet! one 5g batch at a time :P but in all seriousness, the drought in Australia is so bad, you cannot water you...

A little known fact about the yeast cultivation and "spontaneous air borne yeast" is... well actually, breweries did not have their beer ferment from air borne yeasts. In fact, the breweries had wooden paddles with which they stirred their cool wort, and on these wooden spoons (in effect) that...

first of all, 2 row has enough enzymes in it to convert itself and probably its own weight again in somthing without enzymes, its not un-common to get 70% wheat 30% 6-row hefes. Secondly, to be plainly honest with you, I think that beer will be disgusting... and thats being brutally honest...

sounds fantastic. My best mates dad has hops growing in his back yard from when he home brewed, he forgot what variety they are, so we call the beer we make with em "secretivale" (See-crit-e-vale) I say, GO FOR IT! :mug:

no, he is not talking about the temperature of the beer, NEVER have a "frosty" glass... chilled, yes... frosty no! its like putting ice cubes in your beer, I almost killed my SWMBO when she put ice cubes in my beer for "****s and giggles"... it makes the beer go flat, and is just not cricket...

you took the words right out of my mouth :) :mug:

well, I have 5 gallons of this baby bubbling away in the cellar as we speak. Cannot wait to try this baby out. It smells bloody fantastic and I cannot wait for it! :mug:

The best thing to nibble on with beer is pickled eggs, pickled onions, cheese and crackers. I mean, yeah taking it out of the fridge but meh. I remember someone posted some recipes for pickled eggs... DAMN are they good. I even labled my pickled eggs "Kads bum hummers" :) :mug:

your beer will be fine, dont worry about it! I brewed and extract "cascade pale ale" that ended up comming out the the color of a porter, but it still TASTED like a pale ale. So in the end, I called it my "interacial pale ale" because it was dark, not light, but still had the characteristics of...

well, I guess you could now call your one off brew "what goes down must come up, ale" :) glad things turned out great! :mug:

still time! lol, its been boiling for 15 mins!...

ok well, the stuff is coming to a boil, need a reply in the next 30 mins, PLEASE HELP!!

Ok, so my blue balls (Blue moon clone) is busy mashing away at 152, I came in a bit high at 155 then it dropped to 145 in about 1 minute flat, so I added 1.5 qts boiling water and she is sitting pretty at 152 right now, about 20 mins till I sparge. I am wondering, I really need to know for the...

hey, just wondering. My LHBS does not store any flaked wheat (for all grain) so I was wondering which of these would be a good sub? Wheat (Dark) Malt Wheat (Pale) Malt Wheat (Roast/Chocolate) Malt Wheat (Torrified) Malt or just plain Wheat malt.... ? :mug:

ahahah... yeah, im so freaking happy! cannot wait to get this bad boy on the go!! :mug:

ok, so if you are not up to date then check out my previous thread here... https://www.homebrewtalk.com/showthread.php?t=28100 This is an update. Today (one week 1 day) after starting fermentation on my brew I decided to transfer my "burnt down the hause ale" to a secondary. But, lo and...

well... there was ONE casualty... we dropped a home brew on the floor (a nice cold, 6 month old lager, one of about 10 left) needless to say it blew up all over the place... anyway, the beer is smelling, looking and well sounding? great! its a nice straw colour. Once it is kegged I will take a...