Search results

I can def taste it Befroe it carbs properly.

what was the recipe ?what was the expected FG ?

the couple of times I have had a really stuck brew I have just given it a gentle swirl and upped the temp a few degrees and its come good last one was a saison that was at 1010 for 5 days. Not too high , but high for the recipe. I swirled and it got down to 1001 in 2 more days

if your into booze and bands and stuff Id say go with Marrickville, Enmore , Newton . Inner city and a bit grimey but good pubs,close brewerys , beer and that lifestyle .And they are on the same train line as Parra so easy for your gig. If you want beach Coogee. beach is as nice as Bondi but...

downlaod is in parramatta right ? if your staying aorund there I'm a fan of riversides beers and they are in parramatta if you haven't booked accommodation Id try to stay closer to the city / Parramatta aint bad,I used to live right near it , but not really where Id recommend someone...

Bitter phew on Oxford st is 10 min walk from cross. and the most interesting craft beer pub in Sydney. Imho.

Depends where you are staying. But inner west Sydney is the Mecca

Thanks guys doesn't get much easier than all pils and some dextrose for yeast I was thinking WLP530 but have realized I will be bottling my Belgian pale with WLP550 right before it . now I'm think pitch right onto the yeast cake .WLP550 ok for a tripel ?

But the one caveat is make sure it’s done. If it’s not you’ll get bombs.

so last 2 beers have been low 5% to 5.5% drinkers. wanna brew another strong ale for the supplies and xmas break always keen to hear what you guys got up your sleeve .Google produces 1000 recipes that maybe be great or ***** commercially like all the usual Belgian contenders .am leaning...

I’m with rocker. I’ll leave mine 2 weeks but that’s including cold crashing. Visually I’d say they are all done fermenting 5 days.i leave then a couple more days and test at 7 or 8 and then again at 9. Then I cold crash till the next weeekend for bottling. Usually 4 or 5 days. Of course...

depends on your fridge. Mine is a little worse for wear when to comes to hard cooling and it takes about 24 to 36 hours to get the beer down from 18 to 2 or 3 . but do your thing and bottle Sunday. and get your next one one ASAP . I usually just leave the airlock in .I pull it and put a...

I haven't used topaz before. my standard dry hop is 50g in 22 liters.. so I'd go 25g and 25g mosaic.I also like mosaic a lot so often just dry hop with it alone anything you stir moving it will settle again . I brew in the outdoor laundry and bottle in kitchen so I have to carry my...

I only did a few partials before moving to all grain but I never boiled the Can .I mashed, drained then did the hop boil . then added to the goo in the fermenter and then topped up to where i wanted it ,volume and OG wise , with tap water .Just seemed easier to work out what was going on...

yeah mate, chuck those hops in.Pellets or flowers ? , if you don't have a fridge to cold crash you will get a bit of hop matter in the bottles with pellets

Thats the one

the 4 mile bottle shop was the pick of them . had some stone and wood and a bit more variety

I know what your saying cause I i did think that . I reckon if it was in the spout I would've seen it though as it was pretty long . also it did look like it had been soaking in liquid for a long time . Internet also says grasshoppers ,while they cant breathe underwater, can survive for...

and its infected. had a grasshopper living insider fermenter ,over attenuated and tasted thin and tart in a bad way. hope the grasshopper enjoyed it . tipped and going to re brew this weekend .have a bigger fermenter , up to 30l from 25l now so the explosive krausen should hopefully not be...

I chucked it away. I was planning for this to be it’s last beer anyway. It was my original fermenter from 5 years ago when I started. The rubber seal in the lid was starting to break up. Last couple of beers all over attenuated. Think something ohther than grasshoppers were living in it.