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Here's a piccie, just for kicks

You guys serious.. surely it can't get much better than this. Lookin forward to trying! :cheers:

Thanks Mark Wow, I can't wait to try the premium then! I'll take a look at that online in that case Cheers for the JW info too, it makes good sense now seeming many of the mega Aussie beers are probably using it knowing they also use sucrose

Update. Well, with possibly a few tips here I found my lager's improving, but still not quite 100% bang on. Until I bought some Weyerman pils malt. I'd been using JW prior to this and the difference is night and day. Wow! The JW always had something that wasn't quite Pilsner in it's finish, a...

I've never actually reused yeast yet and am looking to try next brew right after this current brew is done. Though I'm looking to gain sone insight into how much should be pitched.. I'm reading as little as 1/4 cup for 23l but Wyeast who are of course a very well trusted source recommend 1l for...

Just had to update I put a lager in FV 10/2, lagered at 13 degrees for 3 days, slowly ramping up to 19 for the following 3 days. I had a mate's 40th to attend that night so wanted to give him a few brews because he's always interested in my brewing, so I crashed it knowing I'd just made fg at...

Colour is a good few EBC higher in an ale malt so unless spec malts are being used as you're probably referring to it's easy to tell which base malt (pils very light, ale malt a few shades darker) I haven't done a side-by-side tasting between two yeasts so can't comment therw yet

The two taste very different in a light lager. I've been known to have a discerning palate and be very picky but to me it's very different

FWIW I did a BB Ale malt with 34/70 and it turned great! Earily like VB.. I'd think if you added 5-10% dextrose and used danish lager yeast you'd be spot on but this was really close and about the best description I can think of. It had a full malt finish QUESTION: Hoping someone may have tried...

Sounds like someone's been hittin' the IPA's

Well, looking at commercial freh AG wort cubes they all have air in the headspace too so there's my answer

Here she is, all pretty n' new

Well I figure the natural force of gravity might come in handy as I lift it up and pour it out into a fermenter, you know? Hopefully nothing changes too drastically to the ancient laws of physics between now and the coming days I Star Sanned aswell so should be ok. Only something in the air...

Hey guys, I've just bought a 25l cube and am syphoning as we speak. Is it ok to leave sone air in the headspace, or does it all have to come out?

Goes without saying man

I've actually got 2x copies. 1 older version and the current edition bought just a few weeks ago. Didn't even think to go there first actually but I'll have a look

Ha, sorry man, bad explanation. I mean wort!

Let's steer clear of alpha acid isomerisation, there's no mysetery there, the question I'm really looking to gain insight into is: What's the actual reason we want to boil grain? Apart from sanitation I remember Mark here a little while ago saying that Maris Otter for instance benefits from a...

Just remembered too that the bad batch had a mishap at pitching. Not sure if this could possibly have anything to do with it but I sat the pack of dried yeast on top of the boiled water glass I used to rehydrate it. It sat for 10 minutes or so before I realized it's too hot! So decided to...

FWIW, It takes 1 minute to kill all pathogens in water over 70 degrees. Though a 1 minute rolling boil is recommended (just in case I guess)