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My recent brew is an India Pale Lager extremely highly hopped with a low ABV 70+ IBU of Noble hops and again a fermentation temperature of 16C. The yeast is Mangrove Jack California lager yeast. Very green wort due to hops another 100 gram to go in for a 30 minute hop stand. Shooting for 1,038...

It was one of these, I substituted the hops for ones easily available. https://byo.com/article/the-special-altbiers-of-dusseldorf/

Just brewed an Altbier it's fermenting away at 16C, got myself another Maxi, bargain at the moment $199!

As above the batch size is important, as is grain crush mash temperature and as you are using an app what efficiency have you plugged in for it to give you an OG 1,063?

I agree, I doubt it will but it will give him a laugh.

I took a screenshot of the original and sent it to the offices of Justice Clyde Croft, thinking it might help in his deliberations.

Has anyone else seen this on the web? I doubt it can be considered legally sound, it is more like someone trying to cheer themselves up. https://coggle.it/diagram/ZdKxIhcvlDArQemM/t/unnamed

Well, you have got the water for brewing some great beers. How about the rest of the Kit?

Doubt you would get a s/steel internally polished fermenter, if you live up to your Posting name of Thrifty McThrift go for the Keg King Apollo PET fermenter. Glue a chime to the bottom and you have the lowest profile you could wish for. The conical base gives less surface area in contact with...

I wouldn't be worrying about it but in future buy 2 hydrometers. I would say most of us has broken one or two.

I don't know if you have read this article. https://byo.com/article/brewing-with-reverse-osmosis-water/ Also the timing of adding the chloride to the mash liquor is important, apparently it takes four hours to fully dissolve.

Under attenuated is not necessarily just about minerals, could be mash temperature grain crush and listening to Palmer a lack of magnesium. Have you tried treating the whole water volume together and then removing what you are going to sparge with?

That remains to be seen.

It was in reply to Kee's post about another director's dispute he had in 2018. I think Kee has either got something against director's, mainly because he isn't one. Or he gets off on the smell of lavender furniture polish.

Not when it involves one of their sponsors. It wasn't philrob, it was admin who deleted the thread. Best wait for the final verdict, I know just the place to put it.;)

Going to have a crack at the Stone & Wood Pacific Ale using Vic's recipe with flaked wheat to try and get it a bit cloudy, last time I made it it came out clear. I have noticed there is sediment in the bottle, wondering why this is so?

I would go so far as to say no other writer writing about history could have kept the attention of the reader like Keith Dunstan. He was a quality and entertaining writer. Reminds me of Keith Waterhouse, one of the greatest newspaper columnists and writers who could put more than a smile on the...

An old thread and this isn't a brewing book, more the history of brewing in Victoria. An entertaining read as would be expected from Keith Dunstan, The Amber Nectar. What a difficult time the first brewers in the colonies had. A brilliant read and as I mentioned entertaining.

It's not really logical, fresh yeast is added to the bottle. The beers are already fermented out, all the yeast in the bottle is doing is carbonating the beer so can be collected from any Coopers bottles regardless of the ABV.

Here is the BYO recipe, when I make it I leave out the dark crystal and use Veloria Schooner malt pretty sure I read somewhere that Coopers grow Schooner malt. Or you can just get the Coopers Malt, Ale Malt for the Sparkling, and Pale Malt for Coopers Pale. You must make a starter from Coopers...