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Why would that be? I cant see any reason why not to recycle yeast that was a dry product. Many times I have done it and often get a better result from the first recycle culture. If to make the same beer twice the second brew with recycled yeast (measured as best as possible with yeast...

Don't mess with it. It is what it is. Take notes of it all especially the unexpected results like its Attenuation. That's still got me puzzled since it has gone both ways higher and lower but still has a favourable flavor. Its distinct flavor comes out in those dry beers so get to know it. My...

As Garfeild just said. and (Fruity Esters are flavours you usually dont want too much of, like wine flavours etc) Best keep temps down. 18c is common for Ales. 11c Common for Lager but that's another story. I have ice packs like Techni Ice that I wrapped around the fermenter with towels in...

1.003 ha! Its notorious like that sometimes. Got me at 1.002 when it was meant to be 1.008. Its finished unexpectedly high G for me once too. An all malt with high mash temps. Maybe the best Hop bomb beer I've ever made. Its attenuation is unrecognized on record etc. Its one I wish I could...

I've done both. Kept at ~ 75-80c overnight (that beer turned out an excellent IPA) or just turned it off overnight. Reboiled to finish the next day. One important thing is to remember that trub will settle and cake on the bottom so give the bottom a really good stir before bringing up the heat...

Standard BS2 for me too. $30 once off payment, or was it $22? cant remember, and I find no limitations with it. I can download as many recipes I want off the cloud, not that I do anymore. Only when I began all grain I downloaded loads of different style recipes off the cloud but got the...

Lots of reading. What I just did on the weekend brew is about as good as you can get and that's fresh yeast cake for the next brew. Boiled (in phosphoric sanitizer) a mason jar (canning jar) actually I pressure cooked the jar and 2 part lid because Its just as easy but better. It had cooled down...

In one word. Flavor! Books are written on all the many details.

Done that! After watching wacky brewers in the US do it. A large hop sock filled with fresh picked on the day hops basically looked like they take up ~40% of the keg volume space then transferred in the beer. I will say though that I prefer dried. Wet hops have a much higher dose of Chlorophyll...

I just thought there is enough oxygen in the headspace of the flask rather than it drawing in air from the outside. I also dose/purge that headspace or even airstone the starter with bottled O2 but thats not neccesary it just speeds things up. Also having the thought that when the starter kicks...

If its finished with off flavors and aroma then its very unlikely it will improve. Sours are a different story. In general you shouldn't get a ring in the bottle neck. That is the indication of an infection. On the note of your air stone I boil mine in starsan just prior to every use. Also take...

Simple Coopers type home brew is a Pinnacle start I advocate for. Forget ingredients exotics etc. You have to master the hygiene and sanitation steps that are 99% of the success in the end. The true test. That simple beginners kit recipe. Does it taste better or worse than the shelf product? If...

I'm not on my brewing pc but what got me hooked on home brewing was the simplicity of brewing coopers kits and the fact that my home brewed I liked much better than their shelf product. Can of Pale Ale, 500g dry malt extract, 500g Dextrose for a 20lt batch rather than 23lt. Or try just a kilo of...

Dig a hole in the ground and fill it with potting mix and compost. They get bigger and stronger every year. Growing in pots really restricts them stunting them. Even if you add lots of attention to water and fertilizer pots will struggle to do well. Even in huge pots like 100lt still do as well...

Ice packs. Frozen water bottles, keep in a tub of some kind and wrap a towel around the ice packs and fermenter. Big cardboard box over it all. Anything you can. Its hard work without a temp control fridge but necessary in my opinion to do anything you can to drop the temp down lower. 18c is the...

Just grabbed the book to have a look at that. Ha, that would have to be the most basic simplest IPA recipe I have ever seen. Probably not appropriate to call it IPA really but there you go. Aussies found brilliance in simplicity that seems the theme of Aussie brew history. :cool:

Either used as 100% = good. 50/50 = good. I cant say crystal will make it any better, maybe not so good but YMMV. Funny I'm barely touching spec malts lately. Sometimes less is better, or best! Its a common character of newbie to want to throw in so many things trying to make the most special...

Are you fertilizing? Try some soluble Sulfate of Potash. Or fertilizer blends that promote flowering. To be safe make it half dose or less in hot weather and add to all your watering you give them. What location are you?

Third croppers this season.

I can only pray to the lotto gods! Then I could also buy a factory too but wouldn't it be awesome.