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Reminds me of the song, "Bluey Brink" about a shearer who drank sulphuric acid line-cleaner by mistake and came back for more. Surely the surfactant and phos' acid in it would be somewhat neutralised by the fermentation? 400ml/35000ml is a fair bit of a dilution. Dare I say, "It'll put hairs on...

As asked, where did you source it?

They say on their site that this yeast is is a high floccer. This is my first time using it and it is as cloudy as all f@#k at bottling. Having fermented with both liquid "Cals" I was surprised at this. I looked at first bottled and could see 1ml clearing. Strange weird ****.

Samuel Adams Boston Lager has been classed as a Vienna Lager. Boston, Brooklyn, what's the difference? I have a cool brewing jacket I keep my hydrometer and sample glass in. I think this forum needs a good rousing, because it has become tedious. What happened to life it once had? Someone's upset...

I used to keep aquarium fish back in the day. Sudden temperature changes are bad for their health. They hate that ****, it kills them. I think of yeast in the same way. A cosy safe environment with good stuff to eat and friends to play with. 19c is fine. Have you insulation on your fermenter? I...

Are you sure they call you that for those reasons Mark;)

Give it another couple of days and if the SG hasn't moved, bottle away. Having been in the fermenter for 3 weeks and a movement of 1.045, at those temps, I'd say the race is run mate.

Go to a shop and buy a suitably sized container and tubing for racking. Bulk prime. Trust me, I havn't individually primed bottles for years because it's a pain in the freckle. You know it makes sense and you won't look back.

Brew the kit and kilo. After it has done it's stuff (finished fermenting), chuck the hops in dry. Bottle 3 or 4 days later. Easy. If you put them in before the fermentation, the hop's flavor would be considerably muted.

Only way you learn is to have a crack. I did the supermarket apple-juice cider thing. Or as I called it, centrelink sossle. Cheap and f'n nasty. Mead is a thing I did for a while. It gets better with a bit of age on it (like 5 years). Mind you, there are a lot more suitable yeasts around...

Are you sure you're not coming down with something. That can affect your taste. Once I could swear I could taste bacon in a beer I made. Two days later I got crook as a dog (no offence to our canine friends). Just a thought.

Yes. Maltodextrine won't carb up your bottles. Sweet tooth have we?

Maybe just do some of them, and see what happens down the track.

Get yourself (from the op-shop or where-ever) a 1140ml beer jug and blend some more carbonated beer with it. I blend different beers often. Why would you waste beer?

So much stuff we buy is pasteurised. Practically everything in a jar, beer, cider, soft-drinks. I pasteurised some mead and cider once. Once. What is wrong with the good old force carbed soda thingo with the little tubes of gas. Or have all the trippers consumed them. Just drink beer.

The old walrus was happy when he found a tight seal.

It'll find it way out. Or... it will explode and destroy all life on earth.

When I was a lad, a family friend, (wealthy multible business owner) was wingeing to my dad about how much tax he was paying. On the way home that night, I remember dad saying, " I wish I had to pay that much tax! ". He was an account, so he'd worked out how much money our friend cleared. Like...

Thanks guys. Its not as fine as I have had from this mob with similar orders and same grain type. I've done a 2 hour mash, so I'll see how it goes. It was just the BIAB issue that I pondered on. BB ale was the malt.

I got this grain delivered from a reputable mob. As I have no experience in milling malt, having always relied on my home-brew shop retailer for many years to do the fine job he does. To the experienced eyes, does this look to have been "double-milled"? I brew in a bag, will my wort be less than...