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Started heating my Strike water at 9am 2x Mashes + Sparging 50L of wort on the boil now. Can't start my hour until I get to 30L it's 3pm.... and i'm thinking of spiking my espresso machine with some spalt pellets or I'm gonna be shagged by pitching. HypnoBrew

I have to chime in here. I have made Nige's Black IPA and can say first hand it's Dangerously Delicious. I don't think I went to bed sober for the duration of the keg.

nope, been posting for about 2 1/2 hours Collecting runnings from first mash now.

Recipe Specifications -------------------------- Batch Size: 20.00 L Boil Size: 29.46 L Estimated OG: 1.112 SG Estimated Color: 25.4 EBC Estimated IBU: 382.3 IBU Brewhouse Efficiency: 75.0 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU...

as long as i get to wear the leg brace

Brewing this today. It's no longer a SMaSH have added some medium crystal and some wheat. Will try and update with pics later. But blow by blow on twitter if that's your thing. @Beer_Fingers

Nahh, I just want to be friends.

in relation to my previous post, Murcluf knows what I'm on about.

I don't have an issue with the Barrossa boys Malted, as you know, I don't have an issue with most people in the brewing community regardless of what I post online. Most people work it out. Murcluf invited me into this thread by using me as an attempt to get onside with Smurto after he made a...

An emoticon followed by an extended acronym with not 2 but 4 exclamation marks. Then, followed by a comment dismissive of my previous statements?. Little bit excessive for someone who thinks it doesn't deserve a response don't you think? Trying a little too hard to pretend as though it's all...

So, Just so I can understand You're saying that you're dyslexic and that because you were drinking at the time, you typed "chucked up" but you were actually thinking 'choked on'? the post wasn't to highlight your thoughts that the BC Rogue Kits would be disgusting\sickening but you were trying...

Highlighted and underlined the contradictory parts of your statements. If you're going to make me a scapegoat for your backpedaling and submissive posts upon confrontation from another member, make sure you know what you're doing. "nearly chucked up my Imperial Stout." directly implies sickness...

Yes, it's what John Boston\James Squires, whoever, used to brew their beers with as there were no hops in Australia and for some reason they used this shit to cover up the taste of the shit that already tasted like shit. But apparently, it got you pissed.

Are you kegging or bottling? If kegging; wait for ferment to finish, fill keg and throw in a stocking\hop sock with your dry hop amounts. No more than 7 days unless you like grassiness. If Bottling: wait until you're about 5 points off FG and chuck them in your fermenter. Maximum of 7 days...

Malted, to you sir, I tip my hat. Also, I honk my nose, juggle my balls and present my squirty bud!

Sound's like a plan to me. Let us know how it goes.

Seriously, who gives a ****? You blokes take this shit far to seriously. Who cares if he likes fermenting in his "late night codger sock" with ******* tree sap and the cross-contaminated vaginal yeast from his wifes inner-tube looking cheese pocket due to a severe foot fetish? Who cares if...

it's the perfect opportunity to take a beer you know well and change one thing to see the effects. in this case; yeast I don't think you'll be disappointed. For your APA, try WY1272 or WLP001 and compare the 3 ;)

California Ale V - WLP051 (Love this Yeast but it needs to be fermented low and long) German Ale/Kolsch - WLP029 West Yorkshire Ale Yeast - 1469 (Love this one too) American Ale II - 1272 US05 That's pretty much all I use. Have some Nottingham in the fridge for emergency use or in the boil as...