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  • seamad
    replied
    Have been a beer brewer for quite a few years, started with KnK back in the late 80's as a uni student. Have had various all grain brew rigs, current one is a 3V RIMS that makes double batches ( @45l ). Nearly all beers step mashed, nearly essential to make good hefe's imo. By the way sugar is a valid ingredient in beer, you'll find at least 20% in the grain bill in a lot of Belgian beers. The anti-sugar thing is just a hang up from the KnK days, if used correctly it has its place in many beer styles.
    My latest Hefe:
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  • Javaphile
    replied
    The espresso maker of home brewing?


    Java "Automate what?!?" phile

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  • taco
    replied
    Originally posted by Vinitasse View Post
    Aren't you afraid your Australian passport will get revoked for admitting that?
    I'm pretty sure I'm on a watchlist already for not being Team Australia enough.

    Leave a comment:


  • joe
    replied
    So, had a bit of a rummage through the shed yesterday when I came across this bottle of home brew, hiding in a corner. I'm glad I used to label my beers, so much time on my hands and loved putting the old inkjet through its paces.

    Opened the bottle tonight - poured well, still lots of bubbles, very smoothe on the palate, nearly 16 years after it was bottled.

    Gotta get back into home brewing!
    Attached Files

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  • joe
    replied
    Originally posted by mmmcoffee View Post
    Hey Joe when I was living at home a long time ago my mum apparently hid a 6 pack of Coldies I has (she doesn't drink) and last year was visiting and my mum sheepishly came out with the 6 pack she had hid and gave them back to me.... It was nice of her, but she hid them 13 years ago!! The light golden colour was now a dark Amber/brown... I thanked her and threw them out. Wasn't game to try them����
    Oh no!! Opportunity missed!

    If the bottles have a good seal, then there's a good chance the brew is still good.

    I found non screw top beer bottles very effective at maintaining the beer. Those modern beer bottles so beloved by our major brewers were not so reliable - after 12 months the beer would be flat.

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  • forrest
    replied
    Yes, back to the important thing... the beer.

    I couldn't believe the difference when I moved from years and years of extract/can brews to all grain. Was truly night and day. Of course it is a lot more labour intensive but the results are incomparable. With my BIAB setup I was easily reaching the efficiencies of a 3 vessel setup by using a dunk sparge step after mashing.

    One of the easiest and fastest rewards brews you can do is a simple german wheat beer. Best drunk fresh so can be drinking in as short as 3 weeks after brewing. I used to used 50/50 mix of pilsener and wheat malt, with a touch of munich (about 150g for 20l batch) and Wyeast 3068. Temp control very important during fermentation - too high and you get too many banana flavours (depending on tastes you can do this deliberately) and too low and it is more sour. I converted an old bar fridge to a brew fridge with a cheap temprite off ebay, works a treat.

    I really should get back to brewing... I had a row of infected brews a while back which scarred me. I think the wounds have healed.

    Also interested to hear people's favourite session beers. Mine is Yarra Valley Gold by Grand Ridge Brewery. Amazing malt body and solid bitterness, awesome any time of the day!

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  • Yelta
    replied
    Originally posted by dans1982 View Post
    I still drink their beer from time to time.
    So do I.

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  • dans1982
    replied
    I should have clarified and said most mainstream beers. I still consider coopers the original Aussie boutique beer. They have been making beer and home brew kits for years and are the reason I started home brewing. My first kit was coopers and I've had it for 7 years now. I don't use their brew mix but I still drink their beer from time to time.

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  • Yelta
    replied
    "Pie on your face" nah, we all get it wrong sometimes back to the beer, my much enjoyed Coopers brews proudly proclaim on the top of the label "No Additives . No preservatives" not sure whether you would class Coopers brews as mainstream though.

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  • dans1982
    replied
    Anyhow now we all know that wine has preservitavies and Aussie mainstream beers taste like watered down turd, can we get back to talking about beer and brewing stories... Please

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  • dans1982
    replied
    Well don't I have pie on my face! I was just reading last night that in France they didn't use preservitavies in their wine, but as the old saying goes don't beleive everything you read or hear. I know they can't add it to beer and I thought the same went for their wine or should I say used to.

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  • Yelta
    replied
    Originally posted by dans1982 View Post
    My knickers in a twist? Are you for real? Do you have a brewing story to add Vinitasse?

    Don't get me wrong I love Australian wines but unless I'm blind they all list list preservatives on the bottle as do mainstream beers. Drink french, Italian, south African, ect wine they do not. In European countries try are not allowed to add them to beer either.

    Now can we get back to sharing brewing stories?
    Hate to burst your bubble Dans, most wines (including Italian and French) nowadays contain added as well as natural sulphites, all part of the quality control process.

    The fact is that European wine makers are not required by law to list chemical preservatives (sulphites) on the label.
    Last edited by Yelta; 3 October 2014, 09:56 AM.

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  • dans1982
    replied
    My knickers in a twist? Are you for real? Do you have a brewing story to add Vinitasse?

    Don't get me wrong I love Australian wines but unless I'm blind they all list list preservatives on the bottle as do mainstream beers. Drink french, Italian, south African, ect wine they do not. In European countries try are not allowed to add them to beer either.

    Now can we get back to sharing brewing stories?

    Leave a comment:


  • burr
    replied
    In my opinion the single reason why Australian mainstream beers are what they are is because of sugar (thin & tasteless). They can still advertise it as 'natural' while throwing cane sugar into the mix. When VB cuts the alcohol percentage to save on tax... you can bet they cut down the malt content of their brew. For the homebrewers, try comparing the kit and kilo of cane to a kilo of malt extract. Even better go allgrain! Other countries have 'adjunct lagers' but at least they use rice or corn which keeps some body in the brew!

    Also as far as I know beer never has preservatives. Before fermenting the whole lot is boiled. After fermentation there is alcohol, hops and yeast around to take care of anything. Despite this the big name breweries pasteurise their beer anyway for a consistently bland flavour.

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  • Vinitasse
    replied
    The original German Beer Purity Law (Reinheitsgebot) originally only allowed for the following: Water, Barley and Hops to be used in the production of beer. This law was later amended to: Water, Barley Malt and Hops. As recently as 1993 the rules were again changed and now permit Yeast (originally excluded only because they had no idea it played any role), Wheat Malt and... yes... even Cane Sugar. So... sugar does play a role in modern beer production and as for preservatives, the primary reason Malt was included in the original Purity Law is that Malt is not only a flavouring agent, it is a very strong natural preservative as well. As for preservatives in wine... hate to break this to you but there are VERY FEW wines made in the world without the addition of a preserving agent/antioxidant of some kind (usually potassium metabisulphite) and before you get your knickers in a twist, it might surprise you to know that sulphites occur naturally, to some degree, in ALL wines.

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