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i agree. i will admit to not researching its origins but have a feeling it was created through laziness with removing haze haha :D

thanks mate. not perfect yet, but after this brew and the one just done, i reckon i'll be on the money. i moved a bunch of times all around inner sydney renting but now am up in the gold coast in my very own home and loving it.

looks awesome mate. yeah i've noticed keg hops really beef up the hoppiness to amazing levels, but fade quickly into astringency. best in those sorts of beers you won't be keeping long imo.

my first brewed beer in 7 months and first brewed in my new home and state! loving it. a simple summer ale. pale, vienna, wheat and cascade and topaz to 30 ibu. sexy!

no affiliation but hoppy days do: https://www.hoppydaysbrewingsupplies.com.au/product/biofine-clear-a3-250ml/

looks nice mate. i'm surprised you'd get an FG of 1.010 though with a 64c mash. is it a session ipa? i only ask for curiosity. i tend to mash at higher temps to retain some body with the drop in abv.

brewing up a big IPA and plan on sending some to Pratty as he kindly said he'd taste test it and give me some pointers. The Pratty IPA 23L 2.26 kg Crystal (Joe White) (141.8 EBC) Grain 1 50.0 % 1.81 kg Munich I (Weyermann) (14.0 EBC) Grain 2 40.0 % 0.23 kg Melanoidin (Weyermann) (59.1 EBC)...

each to their own. i love the taste of it and don't mind it coming through, even slightly in a lager. had some in a recent faux-lager and it gave it a depth i liked, without taking away the simplicity of the beer. this recipe really isn't based on any strict style per-se, more just a combo of...

not trying to de-rail the thread at all, but did you notice any flavour changes mate? a sponsor's website suggests it brings out maltiness and accentuates yeast esters. if not, then i'm damn sold. that looks amazing for simply popping a cap into a keg.

saturday night brew because why the hell not? simple crowd-pleasing lager 85 prem pilsner 10 munich 5 wheat 1.045 at 65c magnum and hersbrucker to 22 ibu m84 at 9c

i won't lie, i feel like you're over-complicating it a lot and trying to make it perfect. it's just my take on it. you're entitled to do what you will but if i were you, i'd just brew it as you have it now and record your numbers and results, and brew it again to fine tune it - however many...

i'm terribly terribly sorry mate. my percentages were completely off. my wheat beer was: 65% wheat 30% pale 5% munich not 30. i was a little sleepy this morning and gave the wrong info. sorry!

agree with Matplat. don't use wb-06 and definitely hallertau at 60 mins only. hops contribute fairly little to the equation, particularly if you're after extreme yeast flavours/esters. don't bother with crystal malts either. not needed. munich however, can be a nice addition (from experience)...

sign me up for the bulk buy too [emoji23]

sorry if this has been answered or discussed but i searched and wasn't able to find anything. i'm doing a rice lager and using 20% minute rice (1kg). has anyone done similar and if so, was your sparge okay? any experiences or recommendations would be a big help!

woo hoo

haha just reduce the fermentables. if you bottle, aim for about 4.3 to 4.5% abv, so your carbonation doesn't lift it too high about 5% abv.

either of the two you have will be great. literally toss a coin. i'm a big fan of JW so if you needed one, i'd pick that haha.

cheers mate. with those sorts of lighter, hoppy, 'pacific ale'-esque beers, i tend to keep them at about 4.7% - 5% so they're quite sessionable. for that reason i keep the ibu lower, to balance the abv as is, but then really overdo the dry hop. this beer would likely qualify as an XPA or...

i'd go: 70% pale 27% wheat 3% toffee to about 1.047-1.050 OG mash at 65c 10 ibu of centennial at 60 15 ibu of citra or citra/galaxy (or any other combination - cascade/citra, centennial/citra etc) at flame out/whirlpool (for about 15 mins) us05 yeast at 17-18c dry hop with about 5-6gm/L of...