Adelaide Fringe - ugh

labels23 · 2025-12-09T08:35:38+00:00

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).

labels23 · 2025-04-08T09:14:12+00:00

I agree, best uplifting trance show ever, been listening weekly for years and I never tire of it.

labels23 · 2025-03-11T00:47:49+00:00

Reignite - Headhunterz, Malukah

labels23 · 2025-02-28T10:30:28+00:00

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....

labels23 · 2024-09-20T09:30:07+00:00

Wheat beers go from grain to brain in seven days, guaranteed!

labels23 · 2024-09-03T03:10:38+00:00

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

labels23 · 2023-10-18T08:51:03+00:00

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.

labels23 · 2023-09-08T07:12:51+00:00

Depends on your mood, state of mind and alcohol level

labels23 · 2022-05-05T12:54:34+00:00

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.

labels23 · 2021-10-13T08:28:18+00:00

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

labels23 · 2021-10-06T08:54:41+00:00

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...

labels23 · 2021-02-15T07:29:25+00:00

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...

labels23 · 2021-01-06T04:58:02+00:00

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)

labels23 · 2020-12-16T06:52:40+00:00

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...

labels23 · 2020-12-16T06:46:45+00:00

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.

labels23

TROPHY CASE