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Perhaps ISIS planted the exploding bottle. The mad *******s have taken out a tank with a 2L Coke -

Here's another angle that you might not have considered... storage/freshness of the hops. I recently bought some awesome Mosaic and Galaxy 500g bags and repackaged them in ziplock sandwich bags. I then stored a cheesecake in the fridge with said hops. Well, I think I created the first hop...

It helps your body be gentle on your transplanted liver which you got because you screwed the last one up drinking...maybe...

Reading this got me curious as to what trichoderma was, so I tracked down the wikipedia page on it and I found this under medical uses of the fungus... Cyclosporine A (CsA), a calcineurin inhibitor produced by the fungi Tolypocladium inflatum[12] and Cylindrocarpon lucidum, is an...

I soak my hop socks in starsan, but I guess boiling would probably be just as good/if not better. Every beer I make, I use a large hop sock to strain the trub at the bottom of the boil kettle to get every last precious drop of beer (and keep proteins and hops out). I've never had an infection...

I had this exact same issue and through process of elimination I found that it's hop matter in the bottle which creates gushers for me, so I think Manticle has nailed it. All of my dry hopped beers always seemed to gush after only about a month in the bottle (I never used to dry hop with a hop...

I've just started cracking some bottle aged Belgian style abbey ale which I bottled back in May 2014. At 8% alc, ABV it's becoming a much nicer beer - richer and smoother. It has been kept at Brisbane cupboard temps. It's not really a long time, but I've found that beers with volatile flavours...

Awesome - will have to try it. Sorry for going a little OT, but speaking of good places for pints in the valley, I wandered upon Kerbside last Saturday. They had 3x Baccus brews on tap which kicked the sh*t out of any other craft beers I tried that afternoon. There was a coconut and cherry(?)...

Hey guys, I just thought I would put in a community service announcement.... I've just spent close to 4 hours sparging a 46L batch of spiced pumpkin beer. I added 2 roasted then mashed pumpkins into the mash - biggest...mistake...ever. Imagine sparging mashed potatos or a 100% wheat malt bill...

I can't believe only neonmate has mentioned Pacific Gem. That **** is like eating IBU100 hopberry jam. Very unpleasant/harsh blackberry flavour. Also, if you hate galaxy, you hate S&W pacific ale. That said, it has very harsh bittering with heavy pre-45min additions.

I hate leaving behind good beer behind in the boil kettle and usually put a fair bit of trub into the fermenter... some even makes it into the bottle if I've had too many when I'm bottling (especially when you've dry hopped into the fermenter. I've never tasted any off flavours either way. If...

Thanks mate. I was going to do something similar for a Belgian Dubbel, but you've given me the cahones to up the OG to a triple.

I've always shied away from doing something this high gravity without a stir plate starter or pure O2 for yeast health (I don't own em). Your yeasties better be built like marathon runners to get through to expected FG. Did you just use a basic, shaken starter with yeast nutrient and aerated...

I've never made a beer with a lacto bacteria, but I would assume based on reading other brewers' experiences that not boiling would likely result in any number of infections including an Acetobacter or Clostridium bacterial infection which may have ridden in on the grains which you mashed. From...

Thanks mate. Chews through 10kg of grain in a few minutes.

Only if you sit on it. But yeah, it was a massive pain working it all out.

Excellent, so it sounds like you've got some usable wort there ready to go. I was just thinking, do you have a bbq with a side-burner? Before I bought my rambo burner, I used to do my boils on my bbq side burner which I supported with 2 timber stakes as I didn't trust the cantilever setup to...

Well, whatever you end up doing, I hope you haven't already pitched your yeast cost I would highly recommend boiling. You'll be pretty unimpressed with the result if it hasn't been - especially with a high percentage of pale pilsner malt... apparently the more highly kilned the malt is, the more...

I reckon decoct enough to bring the mash to your next step temps then either; - sparge and boil the rest off in batches on your stove, with the final pot full containing the hops or - sparge and chill then keep for a day or 2 until you can find another element. I did a quick google on a no-boil...

I've been asked to include a few photos of how I connect up Senior Ozito to my mill. Hope this helps a few who are having trouble picturing it... I sticky taped some doubled over foil to help stop grains from spilling from the hopper around the grinding wheels during a grind. It seemed a...