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didn't manage to brew on the weekend but I'll adjust it to 5.2 with phosphoric acid. I am thinking of using RO water just to remove the chlorine/chloromine. edit.. Do you reckon I could ferment at 9 degrees with 3 packs of 34/70 or would you go 10 degrees for this one and then do one at 9...

gee it must have been bad to tip it? I find 18 IBU is plenty in a dry beer. what was the final gravity of your beer?

no need to over-think a lager. Putting this one down over the weekend: Style: Munich Helles Batch Size (fermenter): 23.00 l Estimated OG: 1.045 SG Estimated Color: 4.8 EBC Estimated IBU: 18.1 IBUs Brewhouse Efficiency: 70.00 % Boil Time: 90 Minutes Ingredients: ------------ Amt...

I've been following a different process with US-05 and I've found it works pretty well for me. I've been re-hydrating in ~25 degree water and then giving it half an hour on slow speed on the stir plate. I find I generally get airlock activity after about 11 hours and close to full krausen at 24...

to be honest, after getting a big o2 tank and the rest of it, I used it for about 10 brews and haven't touched it for the last 10. mainly because I've been doing pretty standard 1 or 2 pack US-05 brews which don't really need it. next brews will be lagers so will probs use it again then.

^thanks for those tips!

For a 23L Batch: 6kg gladfields american ale malt. 10 grams gypsum. 60grams mosaic at 20 mins, 50grams mosaic at flameout/whirlpool, 200 grams mosaic dry hop. 2 packs US05, ferment at 18 degrees. BAM! super tasty mosaic smash!

^damn I was hoping for a little bit of monsterism

thanks guys I'll check that it's HDPE type 2 before I go ahead. I just need to pump my wort into a fermenter pre-boil as part of a convoluted wort collection process.

Is it ok to put hot wort (~80-90 degrees) into a common plastic 30L barrel fermenter? Are they made out of the same stuff as the cubes that people use for no chill?

Golden Promise is the base malt for my house APA along with 4.4% light crystal (95EBC). That is a nice combo for an apa on the refreshing end of the spectrum. For my big IPA I use 100% gladfields american ale. But my porter has 6 malts and my session "American ESB" or what was once Earles Rogers...

too many poms? :D I don't see the point of Byron either. The beach there is no better than the rest of the coastline 100km North and South of there.

24ml per keg for the two APAs I kegged up yesterday. I want it to be commercial-grade clear. 24ml because my syringe goes up to 12ml and I just bout a whole litre of it.

A cup of yeast slurry from a standard 23L batch of your average APA or IPA will be plenty to inoculate another standard 23L batch of APA or IPA. You can use a yeast calculator like Mr Malty but if you are using yeast slurry you have to select how thick and pure your yeast slurry is with some...

everyone loves a bit of long-lasting head.

36.5 grams of yeast will be a good number for that beer. regarding yeast harvesting, I like to time my brews so I am kegging one beer on the same day that I am brewing the next. There is generally time to do the kegging during the boil or while chilling I find. Then you can just scoop out a cup...

Lionman, was the carapils just in case 9.4% ABV didn't give you enough mouthfeel? haha

In North Queensland, where I am from, it get's really hot at xmas time in summer. And people are always going in and out of the fridge for food. So many people put their beer in a separate eski full of ice to keep their beer as cold as possible. If you have a ****** old fridge this might be...

Seems you are looking for a beer that is very crisp with a lot of hop flavour. Factors affecting perception of crispness in order of magnitude: 1. serving temp. All beer will taste crisper the colder it is. This may affect flavour perception however. 2. Finishing gravity. if you are mashing...

citra, mosaic... it's all just as good as galaxy right? actually I just had a look on their website and they don't seem to currently use any galaxy at all. Interesting decision seeing how cheap it is in oz.