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Hey fellas, A mate of mine has got a "problem" in that he's got a lemonade tree with a ton of ripe fruit. Seeing as the juiced yield of one fruit is around 50-80ml each, how would you go about using these to make a drinkable thing? My thoughts: 4-5l of juice 2kg Brown sugar Water Maybe some...

Yeah I did end up running a forced fermentation test and the results were completely inconclusive. The MO Batch seems to have gone up to 1050 which is dumb as it tested at 1030 last night (but it was quite carbonated!) and the BBP batch seems to have dropped a couple points. I have a couple...

Would it work using a herms coil setup? I've been thinking about something like that since our local big brew day, one of the guys had an ebiab set up with an external herms coil. So for example you start in at your protein rest, run herms, then use the herms to slowly ramp up to sach rest temps?

Also with the forced ferment test I've taken samples of each into spare PET bottles as I didn't have a jar handy, the initial result looks promising. Every time I shake there's a reasonable krausen on each for quite a while anyway, but will test them around 12pm (which is when I pulled the...

@carnie I did, but I went out yesterday to check them and it was reading 13 for some reason. I think because we had a huge cold snap up here, coupled with my heating gear being in the other fridge it could have been a few days since. As for mash temps, I usually have a little probe that sits in...

Thanks for the replies guys @Carnie and Manticle - I've been using a hydrometer, I only use the refractometer up until the point where I'm fermenting, then the hydro comes out. @Yob - 67 degree medium body BIAB. I hit 1.055 on both with OG measured on refractometer/converted from Brix...

what I meant to say here is that the water used to pitch the yeast was boiled, let down to room temps, the yeast was put into that water and rehydrated, then that was sat in the fermenter fridge at ~20 degrees and pitched.

Hey guys, Just a quick one - I've recently done a couple SMaSH APA's - both based around El Dorado with one being BB Pale and the other MO. I pitched one pack of US05 on the MO Smash and 2 on the BB Pale, however both seem to have finished around 1.030 which seems quite high considering they...

Basically just gonna be chasing a bit of info. Doing a Belgian dark strong/quadrupel sort of beer soon for winter, but plan on taking some of it off into a 5L sherry/port keg and sitting it on some berries for 12 months. Any recommendations on this? It'll basically be fermented out on a high...

It was around a couple holes that had been drilled through by a previous owner with a hole saw for better cooling. All good though, I inverted them, gave a quick swirl to rile up the yeast then let them sit on the bench all covered for a few days then they came good. Chilled 3 of them and they...

Yeah I usually do a basic sach rest at 63-69 depending on the beer and that's it. Might have to get a steamer basket or something and try start at 55 then ramp up to main sach temp then up to a mash out temp

Yeah it is, definitely. I've got a citrus juicer I made with some! As for custom handles these are my design with the ability to have a plastic insert for blackboard or acrylic sheet (75x75mm)

@pcb - 3ds, obj, anything that blender can import as I'm able to export to STL. Or just straight into STL makes life easiest. That is what my printer reads. As for the creamer I'm happy to do one if need be

Also if you want something that really lights you up, look for "big kev's mega hot" jerky online - it's near Rockhampton. Had some the other day, he uses trinidad scorpion powder in it and it's spot on for heat. Awesome burn had me laughing like an *****

I just pulled a stack of choc brain strains and some seed bearing (finally!!) ghost scorpions, sliced em and put em in the dehydrator. I got a stack of the superhots drying away now ready for something soon. I used one choc brain strain in a jerky and although it wasn't quite hot enough for me...

Sleep is never an issue after a few hop juices anyway!

I could maybe work something out for a creamer head for Perlick taps. What does it do? Is it like a sparkler on a swan necked beer engine outlet?

Haha I won't be carrying on with that whole BIAB argument haha. But even in an IPA or something you'd not usually use wheat in, would you still use it or something like a head enhancer or the like?

Haha, fair point. I know the fridge below was somewhere between 6-11 and the bottles were up top in the freezer so I daresay they were a bit less, probably closer to 1-2? Some froze and some didn't which was a bit weird I thought. But I've since pulled them out, and sat them covered on the bench...

Hey guys, I'm just curious, if you have any input on this, I'd really appreciate it. Basically, when doing BIAB, how do you go about getting a better head? Ive tried using carapils, but I imagine a step mash or something similar would be more ideal. The only problem is that doing BIAB in a...