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Not big enough for you, unless you're quite tiny...?

Painful to watch, with that garbled sounds. Looks like pus. Why would you not just drink the cans? Can't see how this product will help get us there. Already thought we're on our way... Those young people will write this off as a bad beer experience and think they're to blame. Not a result...

Really? Based on what evidence? Weyermann recommend that you can use up to 100% Munich in a grist. Pretty sure other brands are also enzymatic enough to self-convert. Yes, the diastatic power is lower than paler malts, but sill high enough to do the job in a reasonable chunk of time.

I think we all started making beer to save money, but soon enough the brewing becomes all about the flavour. A few dollars extra for yeast is a good investment in the beer outcome, but temp control (you will find) is king and should be prioritised ahead of other improvements. As the weather...

A: He's not mentioned using it B: It's a great hop despite your bias against it (prob never used fresh POR) C: He's not like you, and can make up his own mind.

IMO, start with a few recipes and work out what you need. I'd look at some IIPA recipes, to add weight to your American bundle, and Czech Pils, Aussie Pale, etc. For interesting hops, try Sorachi Ace, Liberty, Willamette, Sticklebract, Green Bullet, Southern Cross, Bramling Cross, WGV, and...

I reckon they would. I watched some Youtube video of some Brit bloke de-packaging his Ss Brew Bucket, and then he went on show you the bits and pieces that came with it, to clean it (iirc) and put some wort in and ferment it out and bottle it. Was good to be able to see what to expect in the...

So, not a spammer? Please add address, so we know where you are, for local advice/support if required.

It's the "hop drive" with hop resins and other trub, being lifted to the top of your wort (now beer). Very normal. Get used to it if you're going to keep opening the ferment vessel and exposing the beer to airborne bugs.

Registered.

That's not a reasonable assumption, that we will witnessing another election, EVER. Damn, so you're saying that they followed our example? And I suppose Brexit too? Stupid *******s!

Helles, small 60 litre batch in my 80 litre cylindroconical. Seems clear, and is very drinkable. This photo 2 nights ago. Decided to fill a litre glass last night (and each night since, so far) The beer is clearer than it looks due to frosting. I adore this Wyeast Munich lager II yeast.

God help us all now. At least if you put money on him, it's win/win. Money or the other President.

Based on comments in an ANHC talk by Mitch Steele, wherein he mentioned that a lot of session IPA's these days are just a highly hopped Schwarzbier: I have kegged a small vessel (~10 litre) of Schwarzbier to present to the public at Bitter and Twisted festival this weekend, and had enough...

Just counting the 2500 litres that I was part of the crew who brewed an IPA at Murray's 2 weekends ago for Bitter and Twisted next weekend, and the 600 litres of Maibock that my club, HUB, brewed at the Black Duck earlier this year, puts me out in front of most of you already. It's too early to...

I don't even recall the uprising of the alien lizard overlords. Was I asleep? So, we need a campaign to make Stu a moderator, and then he can go fully AMOK! I'd almost like to witness that...

...not even shorter pin-lock kegs? I had a fridge that held 2 pin-locks, but the space was too restricted for ball-locks.

I contacted White Labs and received the following reply about the plummy phenolics I tasted in the Belgian-fermented wheat beer, and the variety of phenols produced: " The reason we don't typically use Belgian strains for hefeweizens is that there are more esters produced in some of those...

The stopper is the same height as the latch ~ 527 mm, and to the top of the airlock ~ 615 mm. Pic 1 - stopper and short 3-piece airlock Pic 2 - entire vessel Pic 3 - 50 litre Aginox stainless olive oil drum (similar total height for comparison ~ 530 mm)

Dive in and brew one, then formulate a new recipe after tasting a few good examples. Good advice for any style. Refine, refine, refine.