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Working on making my house IPA which is old style in regards to the hop schedule. Most modern IPAs would see a FWH, 30min layer and then the rest whirlpool, or no 30min layer and 60%+ of the ibu from the WP. This will see a solid bittering addition with Warrior into the kettle during the...

^ ^ copy that. thanks for letting me know

hey Schikitar, when can you donwload that info mate? Ive been thinking of making a cooling rig by having a 200L plastic drum, with water whirlpooling that I can place a no chill cube of hot wort into this and if it cools to <30c in under 45mins i will of achieved what i get with a CFC system...

Google ****

Add a zero to that and you would be close. Nice try though, lol

Cool. Do you make any adjustment to the amount of hops to account for the delayed cooling?

^ hey Bruno, how long does it take for the cube to equalize with the pool water temperature?

Ive got BS software but I created my own mash profiles based on Braukiser and experience

Yeah my pitching from a starter is about 315billion which is 100billion over so I could definitely decant some for another batch. Cheers

Fully booked that day. So no go for me

Ok guys. Old mate has described a beer that has faults. I should of been more clear with response by way of suggesting to try increasing the pressure and increasing the yeast count.

Making a easy keg filler of summer ale this weekend. Got a feeling it may be # 200 for my brewing but will have to check the records. Triple Threat OG 1039 FG 1007 ABV 4.1% IBU 18 EBC 5 VOL 20Lts 85% Bohemian Floor Malted Pilsner 15% Wheat Malt Acidulated Malt for pH reduction, approx 160g...

at that price - definitely 2 for me.

^ are you using RO or rain water with that beer Coodgee?

geez lighten up @markp. @Coodgee was more likley having a crack at me for making a NEIPA and only slightly at you for using the word murkiness when describing a beer. if you like using Munich malt you and Coodgee will be besties.

1 packet for a lager, is not enough. I typically would use that yeast W34/70 for a keg filler beer fermented at 15c using about 6g per L dry hopping to compete with the esters it throws off. Then use that yeast cake to make my lagers/helles or pilsners always targetting about 800 billion yeast...

Just drop the temp from 22c down to 16c before packaging. Still very cloudy.

^ ^ ^ I've just done a NEIPA and can attest to the facts that aromatic outcomes from adding hops to ferment during high krausen ~ 48hrs in, results in excellent aroma for the beer. I will be definately using this technique for any hop forward beer.

You washed the fruit with soap. WTF!! So after you rinsed them did the micro pores magically rinse themselves.