6273 replies to this topic

[B4TT]

Nik that is a fantastic idea! I vote we give Walts the stirring paddle for the mash in, he would thrive off that shit.

I am going on a MDSC warm-up holiday this weekend, leave Friday and return to work Wednesday up to the Parents place for some relaxing.

[Delete This Account]

Yo Nik.

If you really wanted to smash out a new beer. As quick as you could and get it to "drinkable".

How long would it take?

[B4TT]

Those are some cool lambo tractors! respect.
Walts it is Nik we are talking about, he could have the thing from end of boil to fully fermented, kegged and carbed in an hour.., true story!

[Delete This Account]

Walts it is Nik we are talking about, he could have the thing from end of boil to fully fermented, kegged and carbed in an hour.., true story!

So, about as long as it takes an average B4 to reach mars and back.

[B4TT]

So, about as long as it takes an average B4 to reach mars and back.

Are you idling your B4 there and back?

Re-show for awesomeness

[skillionaire]

You could put out a slightly green beer in 7 days if you ran a 'warm' ferment. It'd have faults for sure though using the equipment I have. Just not precise enough, 2 weeks from brew day it's on tap, but if I'm bottle conditioning then you're looking at a full month.

I'm in no rush. I'm a big fan of extended rests. I also ferment at 16/17 degrees, which as Lukosh will tell you, is pretty cool which means the ferment is a bit longer.

[Delete This Account]

What's the longest you've done a brew for?

What happens to it if you leave it for 2 months etc?

I have no idea about this shit.

[B4TT]

Yup, I struggle to get my temps that low, even in winter my house is just too hot, I have managed about a 17 degree ferment once, other than that the bastards sit at 19-21... Summer just can't be done in my house without using a mini bar fridge or something... ferments at like 28 otherwise.

What happens to it if you leave it for 2 months etc?

You will have beer that you made two months ago ....

[skillionaire]

If you leave it in the fermenter for too long the yeast will start to give off volatile flavours, especially if there are temperature fluctuations. You can take it off the yeast though and cold stable it (1deg) for as long as you want I suppose, some proteins will probably reform and you'd get hazing and shit, I don't care about that because I brew unfiltered beer (for men).

[B4TT]

This is also why they suggest a cold break hey? to stop some of the hazing.. not that I give two farks for hazing.. unfiltered is where it is at.

[skillionaire]

As far as I know there is only one brewery in Australia that even does a cold break. Lots of equipment needed for it.

[B4TT]

Crazy days... How do they actually do it?

[Morgan]

mmm found a pretty sweet lookin' XT for sale at the moment...

C'mon OUTBACK sellllllllll

[B4TT]

Morgan, I am real happy for you and Imma let you finish, but B4's are the best car of all time! OF ALL TIME!

[Shaz]

IN BILLIONS;
1996 : 107.56 deficit (Clinton)
1997 : 22.08 deficit
1998 : 69.05 surplus
1999 : 125.41 surplus
2000 : 235.97 surplus
2001 : 127.89 surplus (Bush)
2002 : 158.01 deficit
2003 : 377.81 deficit
2004 : 412.90 deficit
2005 : 318.59 deficit
2006 : 248.57 deficit
2007 : 160.96 deficit
2008 : 458.55 deficit
2009 : 1,841.19 deficit (Obama)
2010 : 1,258.44 deficit
2011 : 929.41 deficit
2012 : 557.42 deficit
2013 : 512.32 deficit
2014 : 535.90 deficit

lol.

[skillionaire]

I'm so tired Lukosh, I just Googled it for you bro.

The cold break essentially happens in the same way as the hot break. The wort is cooled to the point where dissolved proteins are forced to precipitate and fall out. Typically you won’t need to cool below 38F though some commercial brewers take it so far down the ice begins to form. The resulting beer is especially clear because doing so precipitates so much out of the wort. It is also less flavorful for the same reason. After the cold break the wort should be racked off of the trub into the primary fermentation container. It is important that this cooling period happen as quickly and cleanly as possible because this is the time that your wort is most susceptible to infection.

I believe Tooheys are the only brewhouse in Australia with the equipment/motivation to run a cold break. Anything on the cold side of the brew house that introduces extra equipment/piping etc. is a risk of infection.

Cold haze is what you see when a clear beer is cooled right down and becomes cloudy. Not a problem for us small brewers, because it's all sold cold out of keg and is meant to be unfiltered, but if you're brewing Toohey's Extra Dry... that shit better be clear as piss the whole time!

[B4TT]

Yeah fair call! Thanks Nik.


Shazz, what are those numbers relating too? They are not national debt figures.... what are they?


Treasury figures or something? If so it shows that they have made improvements over the last few years.

[Delete This Account]

Poor Rhino's.

[AussieTemplar]

suby's in car parks sound the grouse.

[Adam]

Hahaha Walts from 2 door conversion thread

lol

So simple