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Too hot for me.. these armpits just won't quit. Still seems to be just as bad in winter. And don't get me started on going to QLD to stay with the old folks every second xmas. Who moves somewhere hotter? WHAT THE HELL WERE THEY THINKING?!

Can't promise the state (re: ***) of them either.. As a side note, anyone willing to give this bloke some advice on heading over to the UK to live/work for a couple of years? Looking at either working in London and living within half hour commute, or one of the southern-English towns close-ish...

Oats and carafa in just about all their dark beers as well. I was expecting higher %'s of roast malts in their stouts and porters though. Good read.

I know a guy for that.. $5 a pop.

Been hugging this girl?

In addition to the above, if you bottled at 1.022, I'd be very careful when handling those bottles.. Possibly on the verge of (gently) tipping back into the fermenter.

Probably full of syringes as well..

All grain, extract or kit? What yeast? What ingredients? That FG looks about 10 points off being finished (for a ~1.045 OG and yeast with ~75% attenuation).

Stop chewing on it.

Missing OG from extract/kit is pretty hard unless it's been diluted too much. How are you measuring OG? Hydrometer? Have you tested it in 20'C water to confirm reading of 1.000? EDIT: Don't worry about lager yeasts for now. Concentrate on getting everything right with an ale yeast first IMO.

As above - process of elimination. Grab a reputable FWK and ferment out. Most FWKs are very nice so with the hard work (wort) done for you, all you need to do is ferment and keg. If it turns out nice then you know it's in your recipe/ingredients/process. If it turns out **** then you know it...

Might be more suitable in this thread.. EDIT: Wrong link.

Could very well be the last brew before packing up and heading OS so using up some last grain and hop stocks.. Currently boiling away. 65% pils 18.5% vienna 5% caramunich 5% spec b 2% dark xtal 2% aroma 2% amber 0.5% RB 1.048 0.5g/L challenger @ FWH Cube 1 (AAA): 1g/L challenger, 4g/L dried...

Hairy Panic: The bit between the butt and the bal.. Never mind.

Shouldn't have too much of an issue with sideways trellising. I've got a photo in here somewhere of my first year cascades around the front door which go up, sideways then back down. So far already picked 500g of (wet) flowers.

Why can't you condition your kegs at serving pressure? It will take a little longer to get full carbed but works just as well with no need to worry about changing pressure for serving. Otherwise you can always use a dual-pressure regulator such as this. One side for conditioning, the other for...

I prefer to think they'd be clean..

How did I just skim through that expecting to see something else the whole time?

There must be something in the water.. (Plus hops, yeast and barley) 75% MO 20% munich 5% heritage xtal Challenger @ cube 1469 @ 18'C 4% My usual house bitter but first time with Challenger by itself. Malty, marmalade-y, crystal clear.