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Yeah I'd definitely try a fix before I went the dump.. hmmmm.. that didn't sound quite right..

If it makes you feel better, I just dumped 25L of an ESB I made (due to some substandard ingredients I shouldn't have used) so it got tossed. A lot of people say you should drink it anyway to learn from your mistakes but I don't agree with drinking something I don't enjoy and I've already...

Yep, this, don't rely on what the fridge manual says, you need active monitoring..

You could make a mini beer at around the same OG, bitter it accordingly and add it your brew to ferment. As it's a just a K&K it won't affect the malt profile but will allow you to adjust the hop profile.. a hop tea is fine but it will dilute your beer.

How are you measuring/setting your fridge temp?

Sure thing Steve - I should have raised the IBU's a little more towards 30, the only reason I didn't was because there was so much hop burn last time I used London Fog Ale that I decided to compensate for it Very open to comments/suggestions, I'm still learning! NZ Hazy Pale Brew Method: BIAB...

Hort 4337 must require some special instructions as I just brewed a Hort4337/NelsonSauvin pale and its certainly got some punchy and aromatic qualities but it also tastes kinda soapy to me (although I think I over did the calcium chloride addition).

Hard to go past citra, mosaic and amarillo together! Well that's a stretch, there are lots of great options/combos but I like those three together. Azacca is also pretty good. Post up your full recipe later and let us know how it turns out!

I've left them for that long and not had any problems personally, experiences may vary..

Good luck with it, hit us up if you have anymore questions!

I use BrewersFriend personally, but there are many others like Brewfather and various titles with "brew" in their name. That said, if you want something cheap and relatively easy, IanH's spreadsheet is pretty great for BIAB and I used this when I started and it never let me down -...

Yep, this was the part I was having a hard time wrapping my head around -> why anyone would do it, but for existing breweries that have 'always done it this way' and those looking to experiment, no problem! :) otherwise.. Anyway, I hope you get some interesting results Ghostie, if nothing else...

I wasn't talking about prior.. give me some credit WEAL! I was more referring to post, but you mention that they transfer just before fermentation completes. So if they end up transferring this to closed fermenters to finish out why not just have it in there in the first place? Is this just a...

I've never quite understood open fermentation, isn't oxygen the enemy of beer!? So many contradictions in this field..

Sweet, I just brewed my hazy pale yesterday and my first ESB on Saturday, both went well, hopefully they turn out alright!

Thanks but I do all grain.. :) Cheers WEAL! A mate of mine who works at Boags gave me a bunch of grain so I thought I would knock something up in the vane of their Wizard Smith for the non-IPA drinkers around Christmas time. I was planning a recipe using Fuggles and EKG, can you make any...

Hey @wide eyed and legless - do you have your english bitter recipe posted anywhere? Just looking to do one for some mates and it's not a style I normally do.. all cool if you wanna keep it secret! ;)

With BIAB you don't need to do a mashout, you can if you want but it's really not necessary. A 75 minute mash is also unnecessary, it won't hurt but again it's just not necessary for a typical brew, most of the conversion happens in the first 30 mins. Mash in at 2-3 degrees higher than what...

The vegetable matter is removed, however the acids that are extracted will remain in the wort and if you keep that wort at a high temp then they will continue to isomerize (bitter) until the wort cools to, typically, below 79 degrees. This is why most suggest moving the additions by 15-20...

For no-chill I would move zero minute additions (and anything after) directly to the cube (cube hop) and leave them in there free-balling. You could afford to transfer a little hotter at around 85 degrees to ensure you still get some isomerisation of those hops but they will have a long contact...