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Thanks Brewno Marz(en) 1. Brewno Marz: 2 x Wey boh pils 2. Adbrewer: 1 x BB Pale, 1 x BB Ale, 1 X BB Wheat 3. Pikeman: 1 x BB Pale Ale, 1 x Weyermann Vienna 4. damohb: 1x BB Pale Ale, 1x BB Wheat 5. gaijin: 1x GF Ale Malt, 1x GF Wheat Total sacks: 11

I was being sarcastic, but not by much. Winegrowers in Tasmania are changing the varieties of wine they plant to match the climate change they're experiencing. Hope it doesn't extend to hops. I second https://hoppydaysbrewingsupplies.com.au. If I didn't have so many hops in the freezer, I would...

How bout a bit of positive spin on that.... the state that supports the Antarctic being a hop growing region in 30 years.

To give you a guide, my whirlpool hops are dropped in the moment I turn the gas off and run the cooling coil. I've worked out they contribute 5mins worth of IBUs to my wort as if I had added a 'standard' 5min addition. This is because they're contributing IBUs until the temperature drops below...

I've been looking at how to add a balanced kick of banana for ages now. I had put the lack of banana (and other esters) in my hefes to 'treating the yeast too well'. Will try the dextrose next time to see if it works. Many thanks, Mark!

The temp in the centre of your fermenter will probably sit around 2C higher than ambient, plus the yeast generates heat while fermenting. This should bring it into the low end of the recommended temp range. If you can provide a bit of insulation to stabilise the temperature fluctuations, it...

MHB, I realise you're probably referring to lager brewing when referring to loading up the yeast when fermenting cold. To make it clear, I really think that hefeweizens are one of the beers you need to treat the yeast rough to get the best flavours. It's the only style I don't create a starter...

With that amount of late hops, it looks like you're going for an ale with a big hop aroma. I would definitely do the dry hop. I've never used Northdown before and sounds like a really nice flavour profile. Use 100g if you have it. If you like the idea of snorting lines of hop hash, use 150g. I...

I'm used to brewing all-grain so I checked out the DME equivalent in AG terms and got this... 54% Munich 10 L 30% 2 Row Malted Barley 13% Caramel 60 L 3% Black Patent You're adding the caraamber, so it's going to bring the caramalt to about 17% so unfermentables will give it a med-high...

I thought you'd know the answer. Thanks for getting on here and sharing. Guess that means that not wasting the dregs at the bottom of the bottle has been paying off the whole time.

I had heard on here that many of the megaswill 'lagers' are brewed to higher gravity then 'watered down'. Sounds like this is the case for some. So is the sterilised water then added after primary to bring down to the desired gravity? I remember doing some half-arsed research about why many of...

I dunno, this one is looking pretty close. Patents were taken out on it mid last year. I'm thinking of throwing out my Rambo burner and buy one to heat my strike water.

I've got a pair of these and found that the black nylon (I think) washers had started to go after only a year. These seals sat behind the interchangeable faucet. I removed them and the pour improved considerably. Maybe if they don't sit within the housing properly, they could protrude into the...

It's a vault yeast and from my understanding they'll only produce those once there's enough interest. Perhaps it's worth having your LHBS put an order in for you. Looks like it's 135 orders away https://www.whitelabs.com/yeast-vault?taxonomy_vocabulary_5_tid=23

The hop aroma definitely fades with time, as even commercial kegged examples do, but not to the extent that you've mentioned. From reading a bit about low oxygen brewing, the malt flavour would take a hit with oxygen present. Did you remember to purge the headspace after filling it? Sounds like...

Nothing wrong with that. I simply give a good 10 seconds of solid C02 into the keg. This gives a layer of C02 at the base of the keg to 'fill into'. I try not to splash too much and it works, as far as I can taste, perfectly. Doesn't get much simpler.

No worries mate. As far as I know, they're all fairly similar. I included a link in my original post to my local home brewing supplier. Being in Sydney, you won't really need to buy one with a plug for a heating pad unless maybe your fermentation freezer is sitting under a back deck in winter...

It looks like that's a 5L kit. Do you have a spare bar fridge? It would probably fit the carboy. After a few good batches of beer, you will probably catch the brewing bug and want to upsize to a full size 32L fermenter. Either way, I would recommend not buying a new bar fridge (unlesss space is...

Could be a long shot, but my fridge sometimes kicks in for too long and puts an ice block in the base of my kegs, especially in warm weather. The ice-block creates turbulence before entering the dip tube and foams at the tap. It's easy to swirl it around and see if the weight feels odd, but...

Sounds like this has been solved - temp or yeast related. It sounds like this isn't your first one or two brews, but just in case... you don't live in an area with really hard water do you? I recently brewed a black lager and forgot to add chalk to the mash. The FG only dropped to 1.17 where it...