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Now whisper that gently in my ear...

I just want to point out, you don't HAVE to transfer to secondary,especially true for Ales. Many of us go from primary to Keg or bottle once we hit final gravity. I used to transfer to secondary for all my beers, but honestly, the difference it makes is arguably **** all. The exception is if...

Sorry, partly my fault for assuming you were kegging and not bottling. Give it another 2-4 weeks in the bottle mate. give it a chance to grow some legs. After even 2 weeks in the bottle, it's still quite young. So, 5 hop additions during the boil @ approx 40g an addition yeah? should be...

Probably your best bet.

assuming it fully fermented out... pull 2L off, boil it with another shitload of cascade for an hour (to a rough level of bitterness you think it needs). Chill it pull out your hops if you don't have a way of filtering out in the keg. add bubbles taste. So essentially you're adding bitterness...

More info please. All we have is: You Keg Tastes lemony or citrusy morgans amber ale with dark malt What did you clean your kegs\fermenter\equipment with? what was your process? what yeast? what temp? how long? Citrus\Lemon can be a desired flavour in beer, but I'm guessing it's not a nice...

Well Said. Apart form the first bit :P

I'll agree that Vale do have a well versed 'brand'. But to bundle their products in the same boat as Hahn or Pa-Thooeys is highly inaccurate. To exclude myself and yourself from the "standard yellow and fizzy Aussie fare" punter. "They" the typical SuperDry drinkers. Have you tried the DRK...

Every business is about marketing. unless you want to sit in the back of the pavilion, behind your card table, butchers paper and crayon poster with a milk crate full of your awesome beers just waiting for someone to stumble across them and have a eureka moment. But still making sure the word...

Agree with the Excellent part. But it fits in the category and style of an IPA, if only just.

Actually, Yes, it is an IPA.

It is an IPA, it comes in low for the style, but it is an IPA. What you have to remember is that for every craft beer enthusiast there are 100 SuperDry drinkers. For a Business to function they need a target audience. VALE/ALE and VALE/DRY I think are fantastic gateway beers to help herd the...

I actually like the Dundee IPA, I think it's a good sessionable beer for the price. But given the choice I'd go the Vale/IPA over every other beer in ANY Woolworths owned outlet, even with only 4 beers in a pack.

Why not?

A preposterous notion! you sir, should be slapped like a red-headed step child for even contemplating such a suggestion! He clearly has unfathomable amounts of important, bleeding edge brewing knowledge and information in his brain, that fickle things like remembering what he's said previously...

1x hop screen El cheapo SS mesh With a 10-15min whirlpool No problem

WOW!, you have an Oven/Fridge? What will they think of next? a Microwave/Freezer? :ph34r:

Harden up, He's right. All the mainstream beers are supposed to be drunk <4c

There's a reason they used hops to preserve beer back on the Boats from The Mother country to Punjabi. Hops have Alpha and Beta acids that inhibit the growth of bacteria. Don't go filling your footy socks full of galaxy and lobbing it into your brew though. Just chuck them in loose (the hops...

The idea of Dry hopping is to have the alcohol strip the oils from the lupin glands in the hops which then produce the aroma you're after. Dry hopping should happen after the primary ferment (when the alcohol is there) and ideally should be done while the beer is cold to help avoid any harsh...