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That’s an interesting question, you have around 8.67% ABV. The best answer is going to come down to what you mean by "regular" dry yeast. For some yeasts, that is enough alcohol to stop fermentation, many common yeasts would go a bit higher. Mind you a cider finishing at 1.020 is a bit odd...

There are a couple of international standards China makes all bottles to hold at least 1.2mPa The rest of the world appears to default to the UK standard of 1.6mPa Except Japan who demand 1.8mPa Let’s assume that we (Australians) use 1.6mPa that’s 16 Bar This really should all be done in metric...

To the best of my recollection it was Chris White (Whitelabs) that really noised this one around. He was also a co-author of the Yeast book which gives less than half a page to dry yeast, which is ridiculous given the very big role dry yeast plays in the home/brewing industry. He did...

Fail Safe means when the user is a complete ***** they still don’t get injured or killed. A new SS 50L keg will have a burst patch in its bottom, an area deliberately designed to fail before the keg explodes. in failing it lets all the beer and gas out of the keg in a controlled manner. This...

Just doing a quick finger count of your ingredients in 24L I get an OG of 1.0473. You simply don’t have enough ingredients to give a higher gravity. Means you are having a measurement error. I will take a guess and say that what went into the fermenter was all the heavy stuff, when you added...

If you desigh a potential bomb its your job to design it fail safe! M

Looks to me like a pressure fermenter has exploded and blown the door off the fridge! If someone is selling that as a pressure rated vessel, I hope they have good lawyers (no let's not start it up again WEAL - a pic being worth a1000 words...point made) Mark

Very interested, might be worth starting a new thread. Mark

Use the whole packet in a "standard" 23L brew. That will still put you at the lower end of the optimum pitching range. The maker of US-05 recommends 50-80g/100L, so in a 23L brew 11.5-18.4g so 15g is in the range. I'm pretty sure the Yeast is US-05, here is a bit more information on it. Mark

No Weyermann do a Chocolate Wheat at around 1000 EBC it’s as dark as Roast Barley, Carafa 3... Personally I think it leaves the Briess Midnight Wheat in the shade (sorry) There is a bunch of name/trademark problems between Germany and the USA so the same product is often given different names...

Another big fan of black wheat, personally prefer the Weyermann to the other offerings available. Mark PS is the dog a Swiss Shepard? M

Last I heard Blackrock and Mangrove Jacks kits were using Mauri 514 yeast in their kits (follow the link), If I were making a kit in Oz or NZ its probably the yeast I would reach for first. Roughly to calculate the ABV we take the change in gravity and divide it by 7.5. The easy way is to treat...

Check the BBE dates on the kits, as extract ages it darkens, looses bitterness and generally heads the way yours is. Really old extract can develop metallic flavours along with the rest you have described. Mark

Yes there is a calculation, but it requires you to know the pH of your sparge water. So you're back to needing a pH meter... Mate, a decent pH meter and a good thermometer are pretty basic brewing equipment and will make your life a lot easier. Mark

Not really, sparge volumes can vary from 0 to somewhere around 4 times the grain mass (~20L in your case). I think a better question would be how to stop the extraction of tannins. That’s actually a lot easier than you might think. Make sure it’s under 80oC and slightly Acidic. Without knowing...

Long time no see Shmick, have missed your inputs. Anyone who likes bees or honey should be very concerned. Mark

Hope you checked your dogs at the border :) you can get into all sorts of trouble. I like your graphic, love playing around with words that have multiple meanings "retort" is a good Mark

Bee Alert Cases of Varroa Destructor have been found in Newcastle, this is the third detection in Australia; we won the last two and need to beat it this time too. If you have bees at home (especially if you live in the Hunter) start checking your bees. If you know of any feral hives report...

It’s a bit hard to tell without something for scale (I have no idea how big the brush is) but it looks like the type of seal found on commercial couplers, where the lines join on. Those are 5/8" BSP and I have seen the cheap rubber ones get squeezed up a beer line and wind up in a tap (among...

ROFL Mark