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So screw the HC03, cheers MHB

Perfect, just what I needed, thanks

What's the chance of getting volume stickers for the chubby?

Thanks for that. Looking for what in the list acutely accounts for the sulphate to chloride ratio is sulphate Ca and chloride Cl Cheers

Yeah pretty sure it doesn't, I use gypsom, calcium chloride and Epsom salts

Can somebody please help with 2 main questions I have. 1, how important is changing HC03 as I'm always low but don't think it matters 2, what are the 2 main ones we are looking for when we say hoppy or malty or fuller or dry, Ca and Cl? This was my last target Ca 101, Mg 15, Na 31, Cl 89...

I havent and won't use those push ins, don't trust them at all, in saying that I don't trust anything to do with leaks so I turn my gas off after every session lol

I just took this pic of the pale and its 56 days old. No off flavours that I would say, just overly sweet/caramel. My mates love it but I'm not a fan, pretty convinced the malts got stuffed up.

Did a Neipa a few weeks ago, turned out great and is all gone. Only difference is I did an 11litre batch using a corny keg as the fermenter. 8g litre dry hops, no lose of hop aroma of flavour over the month.

Iam now pretty confident in my process and as the beer has not changed at all over time I am going to go with the theory that I was given 400g of crystal instead of the light Munich.

Looking for standard pale ale and ipa styles. I know its to late for rhizomes but thought cuttings might still be ok before winter comes, iam a complete noob in the garden though and am happy to be corrected.

Hello fellow brewer's. I'm looking for cuttings off hop plants in the east gippsland area, please let me know if you can help out. Cheers

Makes no difference to me, I'm just sick of steeling my one and only from the fermenting fridge come brew day.

I couldn't find much info for a recipe so I just through it together and instead of calling it a clone I called it a nod to😉. Would love your recipe if your up for sharing

Thanks Mark I do a full volume biab I measure the temp with a temp controller in a thermowell a few inches from the bottom and always stir and measure with my thermapen at the top. I stir at the 20min mark when I take my mash ph sample and then once more at another 20mins or so. As you say that...

It is a cloying toffee taste to me, it may be i just don't enjoy the crystal malts taste as when I do a smash beer I seem to enjoy it more for a everyday beer. Was fermented at 19c for 4 days then taken up 1c a day to 22c then cold crashed for 36hours at 1c.

Thanks for the reply. I only tried the bicarb as the local home brew guy suggested it but I really didn't see the point either. Was a 60min mash and 60 min boil, have included brew stats, was off on numbers by a fair way this brew. I'm starting to suspect and infection of some sort as my last 2...

Using a inkbird i have calibrated against a thermapen

Iam having a constant issue with my beer coming out overly sweet. Could you please look over my last recipe and see if anything stands out. I have taken alot of precautions to lower oxygen to the point that this beer wasn't even dry hopped and then all the standard low oxygen options were...

Thanks. I personally wouldn't have thought the recipe IBU's were accurate as I have brewed a few recipes of my own using this software with large 80c hopstands and have not noticed large bitterness levels. Will go for the extra 60min addition and assume the lower levels predicted are close enough.