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100%. columbus is superb done as FWH, IMO

i would fwh the columbus. and up the motueka. mmmmm motueka :icon_drool2: :icon_drool2: :icon_drool2: :icon_drool2:

The title of your post made me think of this, sorry... https://www.youtube.com/watch?v=RbB4cRbR8ek

2kg of white sugar... Wow

For me, everything is insulated. Any heat lost is heat that needs to be re-added.

I do double batch and recirc through the plate chiller to create the whirlpool. In my hop fwd beers, I chill to 80. Turn off the water to the chiller. Add hops at 2 to3 g/l and whirlpool for 30. Then chill to pitching temp. I then dry hop at day 4 of ferment. My rationale for this is it avoids...

Cheers

Can I please get clarification on the entry limitations? ie how many per category and sub category

The air from where? Oils ain't oils...

When so many cheap and more accurate alternatives are available why use 5.2? Post script - do you really want mash 5.2ph?

I sipped yours at Vicbrew before @martinoc guzzled the dregs.. Looking fwd to sampling this black gold

Like the water we use?.

I think its hard to specifically answer your question as there are so many variables that may be effecting your aroma. For IPAs 50% of IBUs at FWH or 60 mins, Late Hop additions are all at 10 mins. I then hop stand at 80 degrees with 3g/l for 30 mins. Dry Hop 4g/l on day 4 day of the ferment...

Are u pulling the tap apart to clean it? That was the location of my plastic fermenter infections

I found siphoning caused massive oxidation issues. Its now relegated to the not to be used brew box

Ouch!! Im in the same boat as Imccrone then. Ive now got several enttries all dressed up and no where to go. Can I jump in on your offer of assistance?

Drop off was yesterday??? I thought entry cut off was yesterday??

imperialistic inadappalistic paliscidistic ale.. an IIPA.. no reason why cant enter it yob.. :P :P :P

what if you drink a beer you dont like out of politeness?? are you snob for dont liking it or a gentlemen with manners?

Even if its not there'll spin offs