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As you are doing FW kits then one packet of well maintained dry yeast will be just fine! It may be a little slower to get going but it will go. If you overlap your brews then you could potentially pitch some slurry from one brew to the next, that should take off pretty quickly and you get even...

Give it a go next time, just sprinkle yeast in and see what happens, don't forget to report back with your findings! :)

Hi guys, So I brewed a DIPA (8.4%) a few weeks back, it's a bit unusual as I used about 1.8kg of fresh/wet Hallertau hops from my mates garden, not your typical hop for an IPA I wouldn't think.. So the hop schedule went like this; 25g Citra @ FWH 250g Hallertau @ 20mins 250g Hallertau @...

For me it really depends on the brew. If I'm doing a bigger ABV (+6%) brew then I like to build a liquid starter on my custom made stirplate OR it might be that I just want to try a particular strain rather than something more generic like with the dry yeasts. I build my starters 24-36 hours...

Yeah I don't rehydrate anymore either, no real need, if doing a big ABV beer (or have more volume than a typical batch) just use two packets..

I'd go with a decent amount of Citra for an initial bittering charge at FWH/60 mins but then you need to radically increase the amounts and move everything else to 5mins/flameout and whirlpool, go big on the dry hop as well. I just made an all grain DIPA (8.4%) but I think I skimped on the...

I'm hoping to meet Tom Shellhammer next week when he does some sessions at our local Fresh Hop Festival, might get in his ear about this if I can swing it..

I accept your challenge BUT it will have to wait until I return from my US West Coast trip where I will be bathing in hops.. Apparently anything over 9g/L..

By the way, that profile pic of me is drinking a Kick Snare barrel aged porter at Preachers, behind me is an old bus permanently parked in the beer garden, always see kids hanging out there while mums/dads enjoy a couple brews, it's a great spot but be warned the weather is getting cooler! ;)

Hobart Brewing, Shambles, T-Bone and even Bruny Island Beer & Cheese (if you can make the venture) are all family friendly brewpubs, another good spot is Preachers right near Salamanca. North Hobart (Elizabeth St) has some great eateries and bars as well (also very close to Shambles/T-Bone)...

I really like their Colorado IPA, no recipe ideas here, perhaps reach out and ask them, they seem fairly approachable. Personally, I'm a bigger fan of Shambles and The Winston (both in Hobart).. Also, Saint John is my local, you going to Fresh Hop Festival? That's a silly question for a Lonny...

I'm not the best person to answer that but I believe even a gentle/static recirc will eventually keep the finer stuff locked in towards the top of the malt pipe and grain bed. With BIAB the wort spills out in all directions and then finer stuff can escape pretty easily, whereas with a malt pipe...

I'm currently BIAB'ing with a 40L Crown Urn which has been great but I'd also be happy to upgrade/sidegrade to a Robobrew or similar. Being able to do a full volume mash just simplifies things though and there's beauty in simplicity (and savings to be made). That said, my urn has trouble...

Do love me some centennial! My recent IIPA had 1.8kg of fresh hops in it and just a hint (~125g) of pellets! ;) This beer seems fairly boozy for a smallish hop charge, I'd probably remove the 30 min addition and go BIG on the whirlpool hops.. but that's just me..

?? That calculates out (roughly) to about 150g in total - not even any whirlpool hops.. I'm sensing this might be a bit run-of-the-mill for frequent IPA brewers/drinkers?

I can see where you are coming from, I don't brew lagers (can't stand them) so my brews don't suffer from minor subtleties that would stand out in that style of beer, so yeah, I wouldn't pressure ferment a lager at ale temps/times either, sound advice. When it comes to pressure fermenting ales...

Chris White also seemed to be 'chipper' about pressure fermenting in this BeerSmith podcast.. But I agree, the science is still out - I've not personally had any problems fermenting under pressure but that's just anecdotal information and I'd encourage all home brewers to form their own...

I have one of these - https://www.kegland.com.au/blowtie-diaphragm-spunding-valve-kit.html - works pretty good! You can definitely cram a lot of wort into your corny and ferment without too much worry of a kraussen blowout (that said, I can't vouch for every wort/yeast combination). The last...

Do this, you'll wonder why you ever used bottles! If you need to transpo some beer then I just use a carbonation cap into PET bottles - lasts for weeks!