Recent content by WWDWD

Using BRY-97 for the first time. Always head great success with US-05 but thought I'd change it up. Sprinkled on top, good stir, pitched at probably around 20/22C. Been sitting at 16C in the fridge and took literally 72 hours to get going. I was really worried at first, but this thread gave me...

My burner is on high throughout the whole boil... so I would say that's a solid boil. Maybe I turn it back a touch but it's still bubbling and rolling at a goodly pace. I just add the DME to the boil. I've read you need "roughly" 100g of malt extract per litre of your boil to get the most out...

Sly Fox is a great lighter ale when you dont want something heavy. Diggin' it right now. Planning to try and make something similar next brew. At the moment my recipe is basically a 30ish IBU version of my Hop Hog attempt. I'll have another taste of Sly Fox before making this... but this will...

I wouldn't pitch the yeast until it's like 20 or 22C. It's cool to let it cool down before pitching the yeast. You've got time. Just make sure it's covered and once it's at a decent temp give it a real good stir with a sanitised spoon. Get lots of air and bubbles happening. Pitch your yeast...

I used w34/70 for the first time on the weekend for a Pilsner. I should've done some reading before I used it though. I dry pitched two sachets at 20C and have it sitting at 12C - 14C. Plenty of krausen action. Is 20C too high for pitching?

I just add in whatever the spreadsheet tells me to at boil. Chuck the rest in the fermenter when everything else goes in. Meanwhile Feral has 8 beers on tap today at Five Bar in Mt Lawley for Beaufort St festival. Perth people! Go to the scotto stage at 3pm to see my surf band. That's a...

Honestly I just forgot to check what Hop Hog's IBU was and played it by ear. Loose as. Mine smells amazing. Next time I make it I'm going to review this whole thread and redo my research and try and get it closer and close to the real deal.

I just updated my spreadsheet to reflect the actual AA% values and it works out to be an IBU of 62.4 The Galaxy was 14.2%, Cent was 10.2% and Citra was 13%.

I just dry hopped this using what little I had left of Citra and Centennial plus some Galaxy. Last time I left out the Galaxy when dry hopping because I read that it can be overbearing... but I found that I was left wanting more of that passionfruit aroma. I would have liked to put more Citra...

Trying to work out how to get those resinous/dank flavours. I know high alpha acid hops like Columbus, Chinook and Simcoe are a good bet, but when do you add the hops to get that dank flavour - early in the boil, late in the boil, dry hopping or all of the above?

Glad people are still interested in this! I've just brewed another batch that is very similar to the first one I put down but changed slightly due to my available ingredients. This is my first winter brew and I can't get my fridge up to 18C so looks like I'll be setting this down in the hall...

It's still only been three weeks in the bottle. I've been having Hop Hog at the pub a lot lately and I'd say this is close but there's still lots of room for improvement. I think some of the hops need to be upped... but I'm not sure which ones. Are you making it?

I'm really enjoying this. It's by far the best beer I've made so far (I've only made eight beers though). I'm going to make it again real soon. Look forward to hearing everyone else's thoughts on it when they make it themselves.

I don't think it's too fast. I usually use US05 and it is often done after 5 days. I usually leave it for 14 days regardless and don't even bother checking gravity until it really looks like its done (I use a bunnings 30l FV with glad wrap so I can see what's going on instead of a lid with...

I'm sure it will be fine. Just drop it to 2C or 3C for a couple of days before bottling to help stuff drop out a bit more. Look forward to hearing your results.