A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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Jason -

I believe the reason people don't do this is because pouring hot wort into a glass carboy can cause the carboy to shatter.

Thomas -

Carboys shattering is why I brew in buckets. I had the experience happen once too often. Glass is fragile, plastic not so much. Sure I have to replace them more often, but I am ok with that.

Alan -

See, that I where I have the advantage as I have figured that out. I brew part gyle worts (thicker) and then transfer it onto sterilized cool water already in the glass. The glass never gets hot. Never had one shatter and you also get the quick temperature change that drops out solids from the beer. So this one was about 7.5 litres at 1.068, I dropped it on to 3 litres of cool water through a funnel that places the hot in the middle of the cool as it drops. I then topped it up with another 1.5 litres of cool. I will check the specific gravity at th transfer to secondary and may even dilute further with sterilized water as I am looking for a lighter version of a hefe.<p>Sacrilege?

Paul of Kingston -

Metal. You need the metal to give you that rapid heat transfer needed for quick cooling. Glass is not such a great conductor of heat - therefore your cooling efficiencies will drop a bit.

My method is always the metal boil pot into a sink filled and cascading with cold water. With the all grain brewing and the larger wort volumes I think it may be time to get some copper pipe and build an immersion chiller.

Alan -

I could do that but that also means the transfer to the fermentation vessel occurs when the fluid is cooled, meaning it is more prone to infection. I think I actually need a dedicated nano-brewery set up but as I am making half batches, the thousands of dollars in investment might be a sore spot in the family budget.

Paul of Kingston -

Hmmm - infection control. I won't tell you about my ice cube method then.

Alan -

A tiny drop of bleach or SanStar in the icecube tray does wonders.

Bailey -

We bought a wort chiller, then felt guilty at the prospect of running the tap for 30 minutes (won't somebody think of mother earth? etc. etc.). Now, we sit a sterilised metal pan full of very cold water in the kettle (it sits nicely on the edge) and replace the water two or three times. Sometimes we add a bit of ice. Takes about 35 mins to cool.

Alan -

<img src="http://www.genx40.com/images/2007e/bloop1.JPG" vspace="10" hspace="20" align="left">Plenty of blooping going on.<p>Bloop.<p>Bloop.<p>Hey Joe! I have no idea why you got filtered to hidden. Maybe the references to "pump" and stuff. Who knows what is Pr0n these days. Can you email me? I have a message to pass on. beerblog@gmail.com.

rocky -


We are an import company with an interest in home brewing kits and also brewing line equipment for export. if any compamies have these products please send us you products list and pricing and pictures to cncimport@gmail.com

Thank You