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Hi Sean Yes I use it mixed with tuna oil. It worked. Smash some Pillies in too so that its all nice and fishy. 10kg mixed with 4 tins Pilchard cat food is the cheapest Berley can get. I target salmon, kings, tailor but the fish aren't in the numbers like when I was a kid. 4 in 5 sessions are...

Berley for fishing is an option.

24 degrees is what I liked best for the Bavarian wheat yeast.

I have used the Bavarian Wheat. It liked a warmer temp to bring out the flavours in the two batches at different temps I did. I repitched it into a weizenbock style beer and it was great. The French saison I used with orange peel and it was a great beer. Fermented mid 20s.

Hi Chris Yes poorer conversion leads to lower efficiency. I add 5% wheat for head retention to every beer. Did you already brew?

Recipe 1 is closer to what I do. But I would cut the Melanoidin back to 400 grams. Also I usually swap out some munich for pils to make conversion easier and the flavour lighter. You are making a traditional block not a dopplebock so heavy dark fruit flavour should be restrained. A little...

Hi, I love bocks. For me the essentials are German munich malt, Melanoidin malt, good lager yeast and noble hops. Caramunich 60 is my favoured crystal malt in them. Not traditional but I like Saaz in them. Often I see small amounts if chocolate being used for color adjustment and flavour. I...

Raise the temp to 22 to finish off fully. I have not waited for it to drop in the past and bottled with it there. I have also crash chilled it as well to get it to drop. Its not a bad yeast. Nice flavours.

The number of State government buildings sold, but kept quiet....... Record stamp duty income obviously wasn't enough.

Yes 3v brewing. Its a volume thing.

Mercedez are now built in China, South Africa and eastern Europe. To me brands don't mean what they used to. Nor country if origin. German made is not what it used to be. Merc BMW VW and Audi are relying on reputation from yesteryear. Look up the reliability stats. If you are truly time poor...

I have made lots and concur but late in the boil and flameout.

Post some photos if you want of the wiring. Is there any scorching of the wires?

I prefer no crystal, but still use for them sometimes. But love a little wheat. The hops punch through. Another malt to consider includes biscuit.

Hi, that's 24.2kg of wort. How many litres is that?

I found with saisons they like a hight temp to finish. Late 20s.

No yeast. You are adding flavoring to an already fermented base beer.

I never scrubbed mine leading up to the boil because I was out washing the bag etc so that may explain my problems. Still I rather like the more powerful elements and get to a boil quicker and just leave it alone. I hated having to check it to see if it had cut out or not.

I have a Crown urn concealed. I have replaced the cut out switch 4 times. I ended up modding it and using it as hlt. Each time I changed the cutout switch it worked a little while, 5 batches or so, but then it kept on cutting out. I gave up on it and went 3v. I realised it was taking so long...

64 or 65 for this yeast. Its good for high alcohol so you could mash 67 then add some simple sugar partway through the ferment.