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I have also used the biabacus and it does attempt to account for the loss of efficiency associated with high gravity beers. It is possible but is more work to get the most out of the grain. I tend to use large grain bills, a good mash out and longer boils which allows for more water in the...

Mash efficiency is the important metric in this situation. Sounds like you e solved your problem.

Sounds like you have found the answer. I always find a drop in efficiency when aiming for a higher OG but have never found an issue when increasing batch size.

I might be crazy but I wouldn't imagine that it takes very long for the 3 drops of wort I put on my refractometer to reach ambient temperature. It's such a small volume that surely it matches environmental conditions in a few seconds.

Orange cap, fatz dark bitter. This started out too cold but as it warms up the malt really shines through. A bit of roasty bitterness but not too much, actually quite light for a dark beer and very enjoyable. Cheers mate

Ok, have re read those posts and that seems to make sense to me. Not sure I understand the formula but the general principle I get.

So under around 80C does the isomerisation become negligible or is it more of a factor of time at a specific temperature?

Happy new year! A rule of thumb that worked would be great but I doubt there will be any great degree of accuracy without things getting fairly complicated. For starters, when describing recipes Brewers would need to be much more specific about their post flame out process in terms of time...

You could also dilute into the keg and prime with sugar, that would clean up any O2 that got into the mix.

I would think that temperature is important but there would be elements of boiling wort that would also have an impact so that changes in volatiles in boiling wort would be slightly different to wort at say 90C. I would also speculate that the change of volatiles into bitterness compound would...

Any progress on this mate? I had a keg blow unexpectedly yesterday and it reminded me of how handy something like this would be! Luckily on this occasion I had a back up ready to go but that isn't always the case!

Also tonight, number 1 barls cherry wit. Cherry certainly comes through and shines over the base beer. Slightly tart and very easy drinking. Another cracker for a hot evening! Cheers

In my personal opinion a good saison is all about the yeast character. Lay a simple base and let the yeast shine. Choose a good one, manage it well and you will end up with a tasty beer!

Skb, can't seem to find my notes for this one but from memory it was about 70% pils, 27% wheat and 3% acidulated. OG 1.045 FG 1.003 Styrian goldings to about 25 IBU at 60 and 15 Wyeast brett saison blend at ambient temp for about 6 weeks until bottled. Not precise but it is farmhouse...

Number 4 mattfos01 kolsch. Not overly familiar with the style but this is absolutely crystal clear and incredibly pale in colour. Must be close to 100% Pilsner malt but still has a nice malty flavour. Really clean and crisp and is really hitting the spot on a hot summers evening. Could easily...

If it's a champagne bottle with a plastic cork it is possibly my Brett saison. Send a picture and I can let you know for sure!

Have been a bit slack on these and have missed a few that I've enjoyed but tonight drinking beamers pale ale. It's light and quite dry. There's a distinctive aroma that I can't quite place, my wife says pot but I'm not getting that. Maybe something like Jack fruit. Definitely some citrus...

Put one down a few weeks ago that was about 50% pils, 37% wheat, 10% Vienna and 3% acidulated. Hallertau and saaz @ 60 and 15. To about 25 IBU Had a jar of trub of the yeast bay saison blend from early in the year in the fridge that still smelled and tasted good so started it with a week...

No rush mate, as long as citra, mosaic and simcoe are all up at the same time and that also coincides with me having my **** together I'll be happy!

Did I miss the mosaic? Had the cart ready to go and got distracted!