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If you want the best of both worlds you could go even later with the additions. For example, whirlpool/flameout hops add flavour, aroma and perceived bitterness but dont add any IBU

3% crystal is bang on the money for my APA. I could take it or leave it with sugar... I've had success both ways. Another option would be a few hundred grams of melaniodan if you want more malt complexity and a little color. 40IBUs is a big quaffer but if that's your preference then rock and roll

I'm curious about this as well. I've just bought my first mill but not sure where to start. A brewer once told me the ideal crack is to break a grain into about 8 parts. Is anyone familiar with this method? Garf

It looks like 1.112 is the upper limit historically so he's not much over

Wherever there is sunshine there is YAPN

Kinoaff!

Who are you really, lyrebird? Do I know you from a Nobel Prize award?

It sounded like the warning was against long-term brewing in plastic rather than souring in plastic. I have a plastic fermenter designated for sours only but I have never aged longer than a month or two

Its a phenomenon... Yeast makes alcohol... Alcohol kills yeast. That's fun. Have you heard about the fish who was allergic to water? On a serious note, I feel the sulphur saga is so often blown out of proportion. Am I right?

Arent the yeast packs 7g each? If so, 14g total sounds fine for 23L of 1055 wort. In fact that still feels a little under but I haven't done the maths sorry. I think you're ok

I think it's the car you'll never drive when your savings go to brewing I wish smackos made a Maccas chicken nugget flavour. My ex would have crawled through a sewer if there was a nugget down there

Fair call. Come to think of it I am passing of the advice from a wine maker. As for residual sourness. Is lemon juice really a good choice?

Try pouring boiling water over them to pasteurise then throw the hops and water in the brew

Agreed. I do much the same thing for much the same reasons. Diacytel rest in particular is a good idea - for even just one day towards end of ferment i let it up to mid 20s

Winequip Melbourne is your best bet for the oil tanks

The starter wort will be excessive in esters and oils but you tip that off anyway. In the adaption phase, yeast grown at 35' will despise their new home at 11'. This may lead to lengthened lag time with you brew at risk of wild fermenting or souring. So while your starter may not hurt the...

IMHO tartaric acid is a great choice for PH adjustment without adding any random flavours. For this reason I would avoid lactic acid as it can contribute flavours of butter, dairy, protein, fat, vanilla and more. Might suit a funky stout or something but probably not pales or pils

I loved pimping out those no name cans back when I started out. Here's a couple of things I tried with that kit: 1. Aftermarket yeast strains like American ale or dry Irish ale 2. Big fat dry hop addition (3g/l) with motueka or Amarillo 3. Two cans instead of 1kg sugar 4. Mini mash with handful...

That explains my aceto Vienna lager last winter. Oops. I didn't realise plastic fermenters are not air proof

I'm not familiar with sours requiring 12 months