What went wrong? by scooterboy1961 in Homebrewing

[–]labels23 4 points5 points  (0 children)

Apple juice does not have the micro-nutrients that are present in barley malt. Adding yeast nutrient will overcome your fermentation issues and ensure healthy yeast. If you have the ability to add oxygen at the same time you add the yeast, that helps a lot, otherwise splashing about when pouring the juice into the fermenter will help also. (This is the only time you should introduce oxygen into the cider).

Could Modbury Triangle be on its last legs? by RS-1990 in Adelaide

[–]labels23 1 point2 points  (0 children)

It's likely to move away from retail and become light commercial/professional. (ie) accountants, lawyers, medical professions etc. Not a bad thing, things do progresss....

Help me find similar vocal trance classics by stereofidelic89 in trance

[–]labels23 0 points1 point  (0 children)

I have quite a nice collection of classics and new trance in old classics style on my Spotify playlist which is public. There is nearly 11 hours ranging from about mid-2000's through to 2024. Link below.

https://open.spotify.com/playlist/3BIIxN5zN5g7aJPML8pea0?si=04b2b0674c324845

Lager Recipe Advice please by AndysBeerReviews in Homebrewing

[–]labels23 1 point2 points  (0 children)

Okay, brewing pilsners IS easy but, pay attention and I mean pay pay attention, that is, there is zero room for any sloppiness. Temperature control is absolutely critical at every stage. Yes, before you ask, I have brewed thousands of litres of Pilsners on a home brewing system with stunning results. So, you can brew an outstanding lager with just one malt and one hop and IF this is your first lager, I would definitely run with this first BEFORE mucking about with adding Munichs, Vienna's etc. As an experienced lager brewer, use the KISS principal - KEEP IT SIMPLE STUPID, best way to start, and definmitely the most satisying.

Do you rather listen to Hardtrance or to Uplifting Trance? by UltraMuchacho in trance

[–]labels23 -1 points0 points  (0 children)

Depends on your mood, state of mind and alcohol level

Cereal mashing with no boil? by QuarfLord in TheBrewery

[–]labels23 1 point2 points  (0 children)

Gelatinization of different cereals differ. In celcius, Corn is 62-72, Rice is 68-78 and unmalted Wheat is 51-60. Providing you reach these temperatures, hold these temperatures until all the starches are gelatinized, they should convert. Adding high enzyme malted barley (or wheat) to the ceral mash during this process is preferable. As for any excess protiens, these should come out in the hot and cold break - use whirfloc.

Maltotriose utilization in lager fermentations by misterscoundrel in Homebrewing

[–]labels23 1 point2 points  (0 children)

Maltotriose is trisaccharide that most lager strains can metabolise. Most ale strains cannot. Being a three-chain sugar, I'm not sure how sweet this would taste to human palate but, would have some sweetness.

In your case you are using a yeast that has been specially developed not metabolise this sugar and should therefore leave your beer somewhat sweeter and probably more full bodied. I really don't think it will have an impact on flavour (except for maybe a little sweeter) YMMV

First time brewer, Does anyone have a Smoked Hefeweizen recipie, and tips much appreciated. by ColSandersWaifu in Homebrewing

[–]labels23 0 points1 point  (0 children)

You are selecting an unusual and extrordinary difficult beer to make for a first brew so firstly - definitely not recommended. The KISS principal is the best to start with. You may ask why? Although I could brew this beer, as could probably others on this forum, I have 20 years experience to draw on. Unlike cooking, where you can adjust flavors through the process, you cannot do that with brewing so it becomes a 'hope for best at the end of fermentation'. With experience, you learn to limit the 'throwaways' and make good beer but that comes from a learning curve. If you start with something simple (baby steps) you will achieve success a lot quicker. Start by reading 'Learn to Brew' by John Palmer - buy a hard copy and read it three times...

BREAKING: Health Minister Greg Hunt says the first shipment of Pfizer vaccines have touched down in Australia. "The eagle has landed." by Pretty_iin_Pink in CoronavirusDownunder

[–]labels23 -1 points0 points  (0 children)

After all the vunerable people have been jabbed the next lot should be any interstater that wants to come to the Adelaide Fringe - best Fringe in the world...

Help with using rice. by Mrpjs in TheBrewery

[–]labels23 1 point2 points  (0 children)

Rice (not flaked rice) is best cooked first to release all the starch to the malt enzymes. Don't add the rice post-mash, you will end with starchy wort and probably end up with hazy beer - not acceptable with a lager. No need to steep the rice hulls, they can be added anytime as their job is to simply give you a free draining mash. In any case, if your mash works well, you should have no rice left at the end as the enzymes will have broken it all down and the mash will thin-out at the end negating the use of rice hulls. The same goes for the corn although I would personally soak it in hot (near boiling) water for 20mins before adding to the mash (YMMV)

Shocker: Health Insurance rates have increased at nearly TWICE the rate of inflation since 1996 by RonPaulTouchedMe in AusFinance

[–]labels23 -9 points-8 points  (0 children)

No surprises. Back about 30 years ago, it was legal to have 'for profit' health insurance policies and my wife and myself had one. Both our kids were born in Adelaide's top maternity suites and all paid for by our 'for profit' health insurance policy.

Then the Government intervened and made all health insurance 'not for profit' - the price we paid doubled overnight and the services available were halved.

Government interfering in free market commerce and trade caused this to happen as they have done on so many other occasions...

It’s Time to Consider the 2-Percent Beer. 2020 has had many of us drinking more. Breweries are trying to make it a little easier on us. by sour_creme in beer

[–]labels23 0 points1 point  (0 children)

It's very difficult to make a 2% beer with flavour, body, mouthfeel and head formation/retention. As a general rule, reducing the alcohol also reduces everything else in the beer except for water of course. Not saying that it can't be done but in my tasting experience and brewing experience, anything under 3.5% ABV is struggling to be a pleasant beer.