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Everything posted by Barrelboy

  1. Rob, can you give us your Butter Chicken and Curry Puff recipes. Thanks, Mark
  2. No hurry. The Aztec has two good reviews, both indicate summer and lemon. Will probably give it a go for Xmas consumption. All seems good with the kegging.
  3. Love the new Coopers XPA x delicious
  4. Coming to the end of this keg, still a delicious drop.
  5. Kegged on the first of July so about 6 weeks of conditioning. Citrus to the taste, clean and fresh. Very crisp finish with touch of bitterness. I like this one as well. Lot of good summer drinking here. 6 weeks is good, think this best consumed early. This is another fine Brewprint drop. Pure white head and lovely straw colour. Very enjoyable indeed.
  6. Your right, with 2 droids the tins will fit in really well. No problems with any info/help needed. You’ll have to sample a Belgian Strong as soon as carbonated, would be interesting in its then development.
  7. Top yarn. Know a few boys here from the Onkaparinga Rugby Club, no arguing with them.
  8. Love curries and cook a few myself. Like using a clay Moroccan tajine, slow cook 6 to 8 hours. You must try the Birra Italiano lager, I reckon it goes with just about any meal. Just noted you have just brewed this one, you’ll enjoy.
  9. Good to see you “contemplating” didn’t last long😋
  10. Thanks. Although interesting the formula as I understand it is more for all grain brewing where the calculations are to take into account the initial volume pre boiling to end result after evaporation, additions ect.
  11. I think I’ve confused you and myself 🤭. Its call a decimal point! Should have read .1% to .2%. So a 5% Brew could end up being 5.1%. Sorry about that. 🙁
  12. I’m not sure, will try to find out. But I think after carbonation.
  13. That’s what is a big bonus with BrewArt, you can see what’s going on via the app. Yes, when you add something eg sugar to provide carbonation whether in a bottle or keg it will add some alcohol content as it really is a “mini fermentation”. regards Mark
  14. Had a thought, if you want to ascertain the alcohol % of your beers then you could use one of these at the end of fermentation when kegging and also after carbonation when pouring a beer (probably 1 to 2% higher. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F173541712781
  15. Love the idea of the “mystery box”. I’ve always labelled mine, might follow your lead. Eggs and bacon, now you got me thinking. 🤔
  16. Sorry, yes your in the U.S. 1) If you like a strong robust stout go with the enhancer as well. (shake in the packet to mix up a bit and add 1/2). This would be great for maturing purposes as well (keeping for a year(s). I have glass bottled stouts over 7 years, you could put it on ice cream 🍦.😛 2) yes, you still have to start the carbonation process after fermentation.
  17. No as it needs to be done before the yeast is added. With Brewprints the only way to get a true OG is to premix the ingredients, add to the droid, top up to 10l then take a reading before adding the yeast. But be warned, prefixing of the sachets is a bummer, very easy for all the ingredients to “clump up”. To be honest with the Brewprints, Coopers statement on alcohol % with each recipe would be accurate. The pack quantities are precise and their research/testing etc would be spot.
  18. In my above post I meant FG not OG reading after fermentation. Just got my brain in order. With the Brewprints I can’t see how you can measure the OG as this should be done before the yeast is added. You will be ok with any wort premixed, put in the droid and measured before the yeast.
  19. I would think that after only 12 hours the ingredients hadn’t completely mixed. Also if you took the reading from a sample straight out of the tap without discarding the first bit (ingredients settled in the tap) the reading would be inaccurate. When I first got the unit I did a OG reading of my first couple of brews to be satisfied that when the droid said fermentation was complete, it was. I’m now convinced of it’s accuracy and don’t do it anymore. Mark
  20. Your well on the way now. Don’t let the kegs get much cooler as carbonation will slow if not stop. Wrap a towel or cover with a t-shirt. 18 to 20C is ideal.
  21. https://www.diybeer.com/au/customer/account/login/referer/aHR0cHM6Ly93d3cuZGl5YmVlci5jb20vYXUvY3VzdG9tZXIvYWNjb3VudA%2C%2C/?SID=kqomg4pec5elm8tl5125m9hoj1 https://www.diybeer.com/au/
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