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What yeast? In the past when I bottled this used to happen with S-04 yeast. That's a yeast that seems to need a bit more help like higher, healthier pitch rate. Or it conks out sometimes not finishing the ferment and failing in the bottle ferment as well.

I've been using Voyager for a while now. I used 50/50 Compass and Schooner for the Jedi Juice brewed at the Vic Case Swap. Both the test brew and the big brew turned out great. Compass has a bit more rounded maltyness. consider it an alternative to Marris Otter for eg. I wanted a Pilsner type...

No one can see your point of view exactly. What is your location? I travel an area to have four local home brew stores to drop in on. They all have their options. They are all limited on product investment so they cant offer everything but they do have different options. Give us a Big Amber...

Sourcing best ingredients is a constant point of view. I'm lucky location (Melbourne) Both online and local options that may be gems. Search wisely. Fresh is best mostly as a chefs point of view. Then you can make good of older but depends on storage conditions etc.

Two bags of my choice Voyager. Same as you actually. The 3 roller mill machine (updating the 2 roller that has lasted longer than expected and long mileage)

Bump. To help fill the order. ;) How is the order looking, nearly there yet?

I've usually used around 15% Rolled Oats, that with heavy dry hopping, and Hop Stands if that's an option. Total hops used can be up to 18g/l. That creates haze that will last for months if your NEIPA will last that long. I haven't used flour to create haze it seems unnatural, like a cheat...

Good question. Re- what variety are they? They will be nearly impossible to trace the bines to seperate them. You could just combine them and call them the Home Blend whatever. I have let Tettnang mix with Hallertau and I'm ok with that both being similar (Noble Hops).

In warmer comfortable climate they like to feed and drink more. In the hot sun they will want/need to drink more. Don't over water either. Honestly its a balance of your time or automate the time of watering. Food is Organics the best, compost, plus little additions of required nutrients and pH...

Wait and watch it blends with hardware. Like cars in the future. Buy it outright its good for 12 months. Then you need to take it into the workshop for service updates and pay up, every month! Or your car stops working and will lock you out literally! All you can do is look at it. Not use it...

Software has taken an evil turn as in milking customers. Not just BS many things. I'm fighting to make my (accounting software I wont name) work for as long as possible because as soon as I update I'm locked into being gouged $50-$100 every month for the rest of my life using it. That's goes...

Dipel works for catapillers. You can buy it at your local hardware stores as called Caterpillar Killer. Its also Organic so no chemicals or poison (apart from being toxic to caterpillars) Also I find having a bug zapper outside near the garden will keep the moth population down. I have it on a...

Riwaka and Nelson Sauvin go very nice together too. Vic Secret, Galaxy. Nothing wrong with the trusty Cascade either for fruity with a bit of pine and floral.

Will there be two tomorrow? Or do I have to order? being a hot grab thing. These will be my Mead Machines. Melomels, Cysers etc.

Same. I just swapped out the 15 psi gauge for the next range up which is 80 psi. ~ $8 each. I finish the ferments at ~ 23 psi for standard pale Ales or lager. That's at ferment temps. That seems to be the right carbonation levels. Eg. An Ale finished at 23 psi at ferment temp then chilled down...

Very Interesting. Quick Cider. Cloudy sweeter younger Apple cider this I have to try. I'm guessing its under attenuated compared to letting it ferment out the longer time. Any more notes on the gravity readings? Pressures? Temps?

It does seem extreme to get an unknown fermentation so fast. Then again it is summer and lots more stuff blowing around in the wind if your kettle was open while chilling. Same for beer as with food handling, the danger zone for bio contamination is between 4c to 60c. The most dangerous temps...

It is risky to wait so long before pitching yeast. A good yeast pitch rate can prevent other organisms to get going. No pitch rate leaves the party open for any kind of organisms to party big time etc. Best to chill all the way down to ferment temp and get the yeast in first without delay.

When is the right time to drink different types of beer? All through your entire life. :cool: Your Adult life that is etc... Maybe not if your pregnant but you can still taste test with no harm for sure. I have no qualifications to influence this activity.

cancelled