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I could also introduce you to the beer called Carrie Bickmore. It's based on a recipe that started out being a Blonde Ale but I've played a bit with the grain bill, upping the munich malt and swapping the medium crystal for dark - so now it's a brunette.

Will that make it around 9%? Gonna have a kick to it.

Mine's been down for 12 days, started at 1.063 and today was at 1.007, so quite high attenuation to give a beer that's about 7.6%. A couple more days at 19 degrees then I'll cc it for a week or two. I used US05.

I'll get some rolls. Beer-wise, I have an English Bitter, a Brown Ale inspied by endisnigh that turned out pretty good and a Munich Dunkel.

I added 7g of calcium chloride to the mash (BIAB).

Hey Stouter, as I understand it, the OP means removing the build up during the boil. He needs to prevent the build up from getting too big or it cuts out due to the element overheating. I think you mean using a scourer afterwards to clean up, which is what I use.

I got one of these stainless steel pizza peels and I cut the bottom and sides off and I use this to scrape the build up off the cover of the element. I scrape it off around every 15 mins, but a bit more often at the start of boil when the proteins are breaking out. It helps with the transfer...

I've justed started the boil as I write this and planning to pitch tomorrow.

I'm happy to host. I think Fungrel mentioned he was in between houses, but that might have been a while ago.

All good for me except 4th Dec.

I'd be happy to have another meeting. I missed the last one because I had to attend a 25th wedding anniversary - mine.

You were on to that quick. I only just got my grain ordered.

Ask 5 brewers a question and get 10 different answers... I was thinking that S-33 would be a good choice for this style. It's fairly low on esters with a neutral flavour, depending on what temps are used. Not very attenuative though. US-05 would be another choice that comes to mind, also...

With a pseudonym like mtb I'm guessing you might be into mountain bike riding which was the reason I was in Canberra (and there's no doubt that Canberra is close to MTB nirvana) and also the reason why I was drawn to the "beers and bikes" theme of the Bentspoke Brewery. I left there thinking...

Hey Beamer. If you're after intensely hopped beers then you shouldn't be disappointed. There are plenty to choose from. I didn't taste any double, triple or quadruple IPAs myself when I was there but making insanely hop-forward beers with stratospheric IBUs ain't exactly rocket science so...

Agreed. I'm planning on a 90min addition to get to 25 IBU and nothing else.

Thanks, sounds like a plan.

I haven't used W34/70 before. I'm just checking out the spec sheet and it says to use 80-120/hL (which is 0.8-1.2g/L) for temps of 12-15 degrees Celsius. So for a 20L batch I could use 2 packets, or 23g, for a pitching rate of 1.15g/L then ferment at 15 degrees. But there is no mention of...

I'm in. I think we should standardise the hops and the target IBU. How about a 90 min boil to get to 25 IBU with Saaz? I vary between 60 or 90 min bolis and I think the longer boil is better here for a bit of malt complexity.

As you say, check the SG and where it is from your OG (and work out apparent attenuation). Out of curiosity, what yeast were you using? I had a temp controller fail on me and a beer I was fermenting spent its first 36 hours at 28 degrees. That was with S33 yeast and it still turned out very...