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ill dig up the crown probably mid next week then. I'll let you know when i do. Will also be digging up cascade if either of you are keen. 11/10 for offering to drive them up quokka. top bloke.

i learn from my mistakes and move onto the next brew. Most problems are process issues in my experience.

i have PoR i need to lift them cause im moving house. Ill be in between aspendale and frankston ocer the next 2 weeks

hey do you remener all of these formulas off the top of your head? i love reading through them every time. i feel like i rely on beersmith way too much

i believe it's explained in the book bronzed brews. The word lager is German and these beers were popping up around the time when German was a dirty word. No sensible brewer at he time was going to associate their hard work with Germany.

are you using yeast that comes with the can? Changing the yeast to something like US05 will make a world of difference. plus fermenting at 26c is going to give you all sorts of crap flavours. it needs to be closer to 18-20c.

it's the same beer.

Dr Tims was the PA in a can for an asian market.

if your fg is way off you could add a neutral yeast like us05 to finish it off

more like the beer degassing as it warms up.

they definitely use ella in it, can taste that hop a mile off

it increases efficiency for biab. mash out between 76-78c for 10-15 minutes

your total amount of crystal malts is 1.5kg. you are going to have a hella sweet and chewy beer. I'd suggest to scale it back down to 200-300g worth of only your rye crystal malt. IPA wants a dry finish, and higher than this amount and you'll have a sweet-malt finish. are you doing a full...

you dont need temp control for cold crash. just cool fermenter for 24 hours at whatever your fridge is set to, then add gelatine. 24 hours after you can transfer to bottling bucket. temp control is important for active fermentation. what finings were you going to use?

do you jave a fridge which you could squeeze it in for 48 hours?

gelatin compacts dry hops to the bottom of fermenter. id recommend not transferring to secondary until you get a co2 bottle for kegging. are you cold crashing?

this

all the hard work is done. chuck them straight in the mash

People think passiona taste like pineapple?

Bulk prime and carbonate in can?