Here is our brewing chart to print and use at home (personal use only please). Click on the brewing log image below, then right click to save. We printed several copies and got them bound to make a Brew Log Book.
DATE - Date that your brew began.
RECIPE - Note down a reference to the recipe you used i.e. website or book (including page number). Include any recipe adjustments in the ingredients box.
INGREDIENT/S - List ingredients and quantities (or just the changes you made to the original recipe).
O.G (ORIGINAL GRAVITY) - also known as an initial (beginning) specific gravity reading. Measure your brew using a hydrometer before the fermentation begins to determine the final alcohol by volume, and if you need to add extra sugar to achieve a specific ABV.
S.G (SPECIFIC GRAVITY) - also known as the final specific gravity reading. Measure your brew using a hydrometer once the fermentation has finished to determine the final ABV.
NOTES - when you open your brew for tasting at various stages, add any notes (positive/negative) here to improve the next batch. Or if you made a delicious brew you know how to make it delicious again and again! 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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