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Ask 6 brewers a question and thou shalt receive 6 different answers.. I've only used 2042, 2001, wlp940 & s189 so still have a lot of lager yeasts to get through, but 2042 has my vote. They're all very clean when treated well though.. have a read on attenuation/floc levels for each and see...

I'd be agreeing that the Bia Hoi is low-ish alcohol. The Mrs and I went through a fair bit during our travels there and would've been a lot worse for wear if it was full strength. I'd be looking at changing the mash schedule to dry it out a little bit more. Say 60-90min @ 62-63'C and just a...

When I say tie them down, I mean just trained them around the fishing line in a clockwise direction going down. They'd try to grow back up and may lose a couple of rotations around the string but for the most part they played nicely.

I'd let the bines get a couple of feet long and tie them down along the finishing line. Continued to do that every few days. I'm also quite surprised how well it they went. Granted, the growing tip on the left bine broke when I was winding it down one day which is why it's a bit shorter than the...

Time to harvest the 1st year cascades! Really happy with how they came along for 1st years.. always a talking point for guests when they see them at the front door as well. A few burrs forming on the chinook (around window) with no signs of burrs yet from the goldings.

And Elvis' swingin' hips.

Nothing says fresh quite like a can. Just like a whole chicken.

It's the fluoride.

Similar to people with umbrellas walking under semi-covered footpaths. If you're walking on the covered section of the footpath, get rid of your god dam umbrella, otherwise walk on the uncovered section!

For it is in the name of research, all shall be forgiven.

Yea no heat, just the fan (pretty sure the light comes on as soon as the fan is on). I also read somewhere about keeping them <40'C which is why I thought that may be on option. Gatorade bottle?

Find and replace: bud / hop :D But agreed.

What was your OG and what yeast did you use? I have made a couple of Munich-based SMASH beers and love munich as a standalone base malt. Using 1272 (or 1469) I normally get down to 1.012-13 from 1.050. You'd be expecting a higher FG with a single step mash at 68'C so 1.016 could be finished.

Leaving at serving pressure it will be fairly well carbed after a week. Although, depending upon style, it will normally benefit from 2-4 weeks in the keg. If you cold-condition before transferring to keg, you can do the 'force carb' method and drink within half an hour. If I'm in a rush I'll...

God.. why can't you be helpful for once Scotty? :ph34r:

I should be harvesting my first lot of cascade over the weekend. Quite surprised by how many flowers have been produced from first years, especially not getting any sunlight in the afternoon.. a few burrs coming through on the chinooks but still nothing but laterals from goldings. Question - I...

There'll be single-chip nachos in no time, served with a knife and fork.

Such a QLD thing to do. we're too busy with Gus Gould..

Where'd you obtain that 100L barrel from Batz?

I normally get more chocolate notes from roast and roast notes from chocolate also.. strange that. God bless naming conventions. I just know there are some stout nazis (for lack of a better term) which would turn their noses up at a stout with patent/RB. To me, especially barrel aged, you're...