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Any noble varieties unless they're a bittering addition, like in my stouts and so on. Last bo pils was early chinook late saaz and was hop forward but it just tasted like hops, no real flavour. I'm also of the opinion PoR can be a good hop with proper utilisation. As with belma - it was well...

Hey guys, Just chasing a general opinion or idea on this. I've recently done a Belgian dark strong, and have recently had issues with aceto infections if I chill. So, I do BIAB and no chill straight into the fermenter and straight into my ferm fridge until pitch temps. Anyway, my Belgian dark...

Just a thought but seeing as it's around Oktoberfest, why not have a German style comp? But limit it to maybe only Munich/Vienna style lagers and Oktoberfest/Märzen? Otherwise a German style kit mini comp? Just my 2 cents anyway

Put me down for 2x 13F :)

Yeah righto, after consideration, and watching brew dogs I think adding like a syrup at kegging might be the go. Maybe zest in the fermenter and then juicing it with a bit of sugar to back sweeten or something. I'll keep you all posted anyway but I think the Berliner Weisse with a syrup would be...

Idzy - where is OI?

Hmmm a tad pricey but it looks like a good way to go! As long as I can find an Australian distributor to maybe bring costs down haha

Hey guys, just chasing a bit of a hand on something - basically working on semi-automating my ebiab system with a herms addition, trying to work out what I need. It goes like this - Bag in crown urn as per usual Heat exchanger is a length of 150mm PVC pipe - copper 1/2" coil for most of the...

Hey guys, chasing either 750ml Belgian Ale bottles or half sized champagne bottles for bottling belgian ales for comps. I'm based up in Toowoomba but will travel to brisbane, Sunshine Coast or, Gold Coast. Happy to pay for postage if I have to. Thanks!

Yep - confirmed both have stalled at 1030. Fired the fridge heat up to 23, repitched fridge temp yeast, gave both a solid swirl. Retested a few days later and nothing has moved despite both having at least 3-400 billion cells of yeast (vastly over pitched) - I think the cold snap without heat...

I had a good cracker batch of US05 get two different IPAs down to under 1.005, I think one cranked down to 998 even! These both started high 1060's, low 1070's - a Pliny clone and one of my own recipes. Mind you these were over pitched as all hell, a pack each of us05 to a 5 litre batch. I...

I've got a couple of cents' input- 1. The grain crush as others have mentioned - I'm hitting 70-75% efficiency on all my beers, to a point - there's something in there about lowering mash efficiency after a certain point in terms of target OG - I think 1.060 or 1.070, can't remember. I know I...

Update - both fermenters seem to have fairly well packed it in, and haven't really seemed to have moved gravity. I did pull a 1020 after repitching one but I'm unsure if that was just a fluke so ill retest it when I'm awake. From what I can tell though, the Maris otter seems to have packed it's bags

I'm thinking I might just have to barrel headlong into a herms setup. One of the other guys here programmed an arduino to I think either control or monitor his but I reckon you could do it quite easily. Another guy has the same as I want to go with but I've forgotten where he got it

My other thoughts were maybe using the juice as part of a more sour beer. Something like a Berliner Weisse or a Saison or something where that slight bitterness/fruity sourness is acceptable? My current idea is a Berliner Weisse - 50% each wheat and pils 7 ibu worth of very late citra yeast...

The temps are usually around 20-25 degrees when I'm taking a sample. Both my digital temp probes on the outside of each fermenter is reading about 20-21 so samples taken are around there too.

I'll go on record here assuming you guys know the difference between lemonade and lemon tree? Those who don't, a lemonade tree is a lemon x navel orange. But I see your point. I think ideally something that changes it to be more alkaline would be ideal