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Reminder, entries close 4 pm this Saturday 21/7/2018.

My guess would be true, still settling. Did it settle with time?

Brewpal, small price.

No, I stick with Whirlfloc/Deltafloc and I have had no troubles with over a 1000 batches. It looks like this stuff has rehydrated and taken over your wort. How did the beer turn out? I hope I don’t sound wise after the event but home brewing always seems to have some new surprise/shock just...

The “garde” means to store so the style usually needs some storage to gain the flavour profile. I prefer to store more at cellar temp., 14 to 18 degrees for several months. However, you can drink some early and keep some for later and a few for next year. I just kegged/bottled a batch of B de G...

Belle Saison finishes low usually (1.000-1.003). If fermented much above 20oc at the beginning it can produce a slight tart Saison. IMHO Saisons should have a "funky" character, more so than wheat beers. They do meld and mellow with age but they should still taste like Saisons i.e. dry, spice...

I find that Sydney's water is very low in Ca, SO, Cl. so it needs some addition IMO, especially calcium. I find 4 to 6 grams of salt is enough in most cases. Malty beers (e.g. Scottish ales, helles, viennas etc.) I use 4-5 grams of CaCl2. Pils and Dortmunders CaCl2 2-3 grams, CaSO 2-3 grams...

Missed that, start with something like 3 g CaSO4 and 1 g CaCl2 (give a gram or two) IMHO.

Looks good. I brew a very similar APA. I don’t use sugar/dex for APA’s (I do for AIPA’s). I use a bit more base malt to hit OG and mash temp of 64-65oc if want a lower FG. Also most of my hopping is bittering/FWH then the aroma/flavour hops steeped at the end of the boil. Dry hop as necessary...

Yes, it is new book, Peter had so much left out of the first book, plus lots of news research material, he felt he had to write another book. I have read most of my copy already. The recipes have been tried and in some cases adjusted. One recipe I tried out for the first book was very ordinary...

Nice surprise, beers aged for a while (kolsch and saison) seem to be better than those straight from the fermenter (APA APA), must remember that. Congratulations to all ESB'ers, judges, stewards, ISB, Wayward and sponsors. Special thanks to Brendan, Col and others who put in the hours and...

Sounds OK to me,

Either way. You can remove the hop sock and let the beer clear for a few days if you want to.

Hop pellets can add 10+% more bitterness than hop flowers all things being equal. Very hard to buy hop flowers in Australia because of the quarantine laws. (unless they are home grown or you have some contacts). I usually add bittering hops at the beginning of the boil ( or first wort hop) and...

I still have to dry hop two entries, they will be fresh.

No, I am wearing jeans this year.

Yes a good value $5.

I think the reason was that malts grown/used in Australia up to the 1950's were fairly low in attenuation so the sugars were used to increase ADA. The higher malt temps are to compensate for the higher attenuation of modern malts. The use of modern malts, high percentages of sugar and the usual...

The Parisian Essence is purely for colour. it was common practice to use different caramel colouring agents to tweak the colour for consistent appearance.

Just a bump for the comp. It is about the perfect time to start brewing those hoppy beers for the ESB comp. Autumn temperatures have finally arrived so most brewers should have good places to brew excellent IPA's. So start brewing.