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holy crap. with 300gm of citra it must be like bitter fruit juice haha

mate, that's bloody awesome.

fair call, was just curious as to why he was comparing those two yeasts. i'm always happy to be educated more by knowledgeable people - particularly about yeasts. if i were the OP, i would have personally compared 2 "american" strains, or "english" strains as i would have felt as though traits...

i don't understand why you're comparing an english strain to an american strain. they're completely different yeasts.

nuh uh! pics or it didn't happen!

bunny hops easter ipa. brewed at easter. my first beer with water additions. pretty damn special. a much 'brighter' hop profile than the previous brewed one. will be trying pratty's own reinheitsgebot - 'all west coast, light coloured, so much sulphate you turn into sulphate, all whirlpool, no...

said it before and i'll say it again. i love a good old reschs draught. will happily have it before a james squire or coopers. i can taste a difference between it and the likes of new and carlton etc. i agree i can pick up a very subtle roast and hop presence. any ideas on a recipe...or is it in...

i haven't before but i don't see why it wouldn't be just as good. i keg everything now and only bottle the additional few litres left over (unless it needs really high carbonation). go for it or split it between the two.

planning on brewing a beer extremely loosely based on the reschs dinner ale from 'bronzed brews' (mainly just kept hop additions to be honest). pilsner 80% munich 10% wheat 8% crystal 2% 1.044 64c cluster and east kent goldings to 30ibu bry97 at 17c or wlp830 at 9c if i can be bothered to...

how have they turned out? i did an all el-dorado pale ale/ipa with a fwh and a 5 minute addition with shitloads of hops and it had a nice bitterness and an amazing aroma but there was no flavour 'hit' for want of a better word.

good luck mate! well done!

definitely the next best thing. from their site: "Storage solutions are designed to keep the pH electrode hydrated while minimizing growth on the electrode from bacteria and algae. Placing a probe in water will result in a growth on the electrode that might not be visible to the naked eye. This...

i store my hanna in the 4.01 buffer solution. their storage information site said it could be used instead so i didn't bother with buying a storage solution.

for the first or second batch? i've used it once on a 1.032 brew (pale malt and polenta) mashed at 64 for 90 mins, and it got to 1.000. EDIT: added it when pitching yeast.

haha. you've obviously not read all the posts above. move along.

Peter, how do we vote for WLP059 to return? (or have i long missed the boat of adding my vote? or is it in production?)

bumping this as i'd like to know the answers to the quoted post also. am looking at some of the beers in bronzed brews which use parisian essence. they have the mLs of parisian essence to add but i'd like to know the colour when adding specific mLs to wort/beer. anyone smarter than me know...

wouldn't hurt to boil it first, but probably not always needed. i would do it for peace of mind though.

for what it's worth, i'd consider getting/borrowing a large electronic scale to measure the liquid, and not use a pre-marked pot or jug unless you know its accuracy. measure the liquid's volume by weight as you place it on the scale inside your pot.

the difference is range. there is a wider range of liquids. that's it.