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I hope not.

Aroma isn't correlated to AA%

I have about 200g of super pride, maybe 8 months old. Have been sitting in a fridge. You can have them if you want, I wasn't going to use them.

Don't really know why, 65% with no mashout and 80% with mashout. Maybe it's the added time of the grain in the water? Or the warmer temp allowing easier suspension of sugars?

Do you do a mash out? If I skip the mash out I lose out 10-15% on my efficiency. I've never heard of anyone using a jug to transfer, I like the cut of your jib. Get yourself some silicon hose though, save the hassle.

Have you heard of anyone doing a butane extraction on hop cones? I've had pretty good results with other things, and found butane with no byproducts.

Have you thought of making soaps? What type of oil and how where you thinking of doing it? Do you use any liquid fertilisers on your hop plants? Everyone has been warning me off adding extra phosphorus to the ground, I was thinking of using a little bit of slow release pellets when I dress mine...

Just make sure your FG is constant for a few days before bottling, cause that's where you are going to run into overcarbing problems. This can then lead to bottle bombs, and from what I've read it's not fun getting glass surgically removed. You can use dextrose for the job, but I wouldn't...

I'm putting down a brew this weekend, but still undecided how I will mash the grain. KOYT style size: 2X20L boil time: 90 est OG: 1.108 est FG: 1.013 IBUs: 22.8 5kg 50% pilsner malt 5kg 50% oats @90 min 20g mosaic for 18.7IBUs cube 100g saaz for 9.7IBUs pitching ~1400billion cells of...

OP said it had ale malt in it too, based on the 4-pines website. Or am I reading it wrong? Has a pretty different taste to straight MO.

That recipe looks damn tasty

If you were to do it proper, wyeast octoberfest 2633 lager blend would probably fit what you are describing here, otherwise as mentioned above either the white labs or wyeast kolsch style strains will do fine. They are both ale strains but do even better from a solid cold storage period. I...

I don't think you will get the malt profile you are looking for unless you are doing a decoction mash. Maybe some munich malt and a bit of melanoidin malt instead of the caramunich.

You roll up with MSG? I knew it was addictive but ferk

Did you find some mushrooms on the forest floor?

Yeah lager temps. I haven't used rocks for boiling before, so was unsure of how long it will take to boil the liquid down. There's going to be plenty of liquid though, I've never brewed anything this strong before. The rocks I am guessing will be more vigorous than the burner. I just got a...

Big Aussie Hop Barley Wine Lager 23L 7.5kg Marris Otter 2kg Munich 600g Crystal 150g Roasted Barley 56g POR @ 60min 42g Helga @ 60min 42g Topaz Dry Hop 42g Summer Dry Hop Wyeast 2633 Other: Yeast Nutrient @10 min Whirlfloc @ 10 min 5g calcium sulphate in sparge water 50L Mt. Donna Buang...

Plan on doing a brew with a mate on Saturday and he has his heart set on doing a barley wine. Being the tight arses we are, we don't want to fork out anymore for yeast. I have a lager which is nearly finished which was fermented using wyeast 2633. As far as I can see, the recipe is similar to...

Just go into cheeky peak, they will sort you out completely and then some

Christmas is about 6 weeks from today.