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Use Mosaic for bittering as well unless you want to use up some Magnum. Your recipe looks fine, though I haven't worked out the IBU's. We do a commercial single hop Mosaic IPA (also available in FWK's) which packs quite a punch & is delicious. Cheers Ross

No need to switch to an airlock unless worried about foam going through filter. They work great as air locks as well Sent from my SM-N9005 using Tapatalk

Sorry, but this is not fine, it will certainly reduce the risk (assuming tea towel has been thoroughly sanitised), but it will not stop all airbourne contaminants & you risk losing your brew. The best way, & one of the simplest is using a sealed vessel (corny, S/S fermenting bucket or whatever)...

STANDARD WARNING ABOUT USING 750ML PET BOTTLES (PLEASE KEEP THIS HERE). 1) Winkle, a pink peppercorn IPA (If I perfect it!) or an Apricot Sour. 2) Beersuit. 3) Benken25 4) Earle (swapping but won't be able to attend) 5) Bradsbrew - 6) Robv 7) Liam_snorkel 8 ) lukiferj 9) Parks - I have 6 months...

Spraying salt water over the surface I've found to be the best way for checking quality. Problems show really quickly. Sent from my SM-N9005 using Tapatalk

Some do, some don't - just contact them first...

Drewski, All weekend orders were packed & dispatched this morning, we got in all our part timers to catch up on the long weekend Unless it was missed or some issue with the order it would have been dispatched today. cheers Ross

You've not mentioned (that i can see) what temperature you mashed the grains at? That said, looking at the malt bill & the yeast used, 1042 doesn't surprise me at all. Not sure why you think Nottingham or US-05 will give you too dry a beer, they are both a much better choice than SO-4 for the...

Our Celtic Heather Ale & Juniper Red Ale were on tap at Brother Burger in Fitzroy last week. Not sure if they have sold out or not. cheers Ross

It'll be fine as is.

David, don't worry on this brew, but the dry hopping should be done once fermention is over, not at the start. All that lovely aroma you are smelling is no longer in your beer, you don't want the CO2 scrubbing the aroma out of the beer. In future, add the dry hops approx 1 week before you plan...

67C is not going to give you that fermentable a wort - try dropping to 65c. Cheers Ross

Cambus Wallace at Knobbys Beach is an awesome little bar. Bacchus on tap as well, so must be good B)

Glad it went well guys. More important though is how the end product tastes so please post your results good or bad. Sent from my SM-N9005 using Tapatalk

Commercially FWK's typically have a best before of 2 years. The fresher the better, but certainly should be no issues after 3.5 months. Cheers Ross

Keg King fridges shouldn't reset if there's a short power outtage. Cheers Ross

Looking great Scotty, Hope I get a chance to come & have a look when down in February... Cheers Ross

There's already a pinned thread here http://aussiehomebrewer.com/topic/11694-a-guide-to-all-grain-brewing-in-a-bag/ If you want to start a new one, I'd be asking mods to move this one across to "all-grain", it's not a gear/equipment thread :) Cheers Ross

The stainless fermenter does not have an airtight seal & hence there is a risk of contaminants being sucked into the head space, so no it is not good practise. Chances are that anyone doing this method has a higher bacterial level in their beer whether they can taste it or not. PLEASE follow...

No, but our Bo Jingles Cherry chocolate imp stout may well be on tap. Otherwise, you'll need to get down to our brewery for a beer... Cheers Ross