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Took delivery today of two Fermzilla's (one for me and the other for my brother), just gotta keg the strawberry stout I have in the gen1 fermntasaurus so I can make way for this little fella in my fermenting fridge!

..and this is probably all you really need to do, rousing the hops after they've done their thing (eg. released their oils) is really not needed unless there is a blockage that has prevented the hops from rising and falling. THe Gen 1 was a little notorious for this but I'm hoping it's much...

I was driving back form the coast this morning and just suddenly 'had a feeling', pulled over and checked my phone to see they were actually available! I quickly grabbed one for me and my brother, feel bad for those who have waited and missed out (again), really was another #fail especially...

Can we get the inside scoop as to what time they might roughly be up, I don't fancy spending all of my Sunday tapping F5 and I don't want to miss out again..

Not sure what the quality/price of that unit is but I can vouch for the Crown urns (I have a 40L one I use for BIAB) also there are the Digiboil's, they look alright..

If fermentation is complete then you could add potassium or sodium metabisulfite as you dry hop, from my (very limited) understanding it will scavenge O2 and aid in the stability and shelf life of your beer. Don't crucify me for posting a Brulosophy link but I did find this interesting (and...

How about a cheaper (ready-to-go) version of the TILT? I've always fancied one but a) can't justify the cost, and b) don't have the brain/patience to DIY it

I have experienced this but the cause remains unknown. I had a number of really successful brews under my belt (BIAB with Crown 40L urn and a Morgans FV) and then an ever slight metallic flavour started coming through and with each brew it got stronger and stronger. It was a real iron-like...

I've got this book too and can highly recommend it, the others have also covered it off the others pretty good too (I have Hot to Brew as well a couple others)! I went to Powell Books in Portland recently and picked up a copy of The Big Book of Clone Recipes which looks to have some cracker...

For the drummers and 90's (hard/metal) music lovers, check out Delta Empire on YouTube.. https://www.youtube.com/channel/UCyFEbj0vRX7ee40sP5AEQ_Q One of many of my favs..

I'd love some Centennial, can they be shipped to Tassie?!

Yep but based off my younger years there's no real loss here! I guess the only thing to be gained is if one was looking for additional mind-altering effects but I'd rather just have a tasty beer - each to their own I guess!

I'm currently in Portland and I can say with a handful of 'enhanced' brews I've had here so far I have not been impresed - they have all had one common flavour that I would best describe and dirt/soil. I wouldn't be rushing to try it except maybe in a mini brew if I was you..

I picked the hops the night before and stored them in my large grainbag in the fridge overnight. Then I basically popped another grain bag back in the kettle and added 250g of the hallertau at 15/10/5/0 mins each. Then the other 800g went in at whirlpool for another 25 mins, lifted the bag and...

Whatever you end up using, go big in the whirlpool and dry hop.. personally, I love centennial.

My IIPA featuring 1.8kg of fresh Hallertau from my mates backyard. Came out an absolute treat, the best beer I've brewed since my very first AG brew (which I've never been able to replicate).. I used Citra at FWH, then spread the 1.8kg of Hallertau over the late boil and whirlpool. It then...

That's pretty normal, hop aroma will diminish pretty quickly, that's why you gotta go heavy in the whirlpool/dryhop. How well you handle/package your beer will have an affect on this as well..

My brother swears by this method mostly for his Black IPAs, also good in a porter depending on how roasty/bitter you like them. I like my stouts to have a bit of an espresso-punch so I wouldn't do it for my beers but it depends on personal preference. So basically just take your roast malts...

Get that keg hooked up to a tap! It is nice to bottle off sometimes, I use a carbonation cap into those brown PET bottles - works a treat and the beer stays good for weeks.. lemon squeezy! Also, ditch the secondary, it's not necessary, just go 10 days in primary and then cold crash.

Firstly, listen to MHB! Just another thought, have you tried cold steeping your roast malts before adding to the kettle, or as a late addition in the mash? That will give you colour and some roast but tone down that harsh bite..