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Wow. No value added, no opinion, just a troll of a response. Why? Did you completely ignore the 'aggressive' speech in the OP or do you just like trying to stir ****? You were right on one thing though, so to appease you and to successfully complete this counseling session let me be the first...

So in your opinion it pisses you off when others have opinions? I'd hate to be your wife.

Not at all... Good luck replicating your **** beer. You probably wouldn't appreciate my suggestions.

No. The brews ive tried with cooked fruit are gross

Citra is awesome for dryhop. Use 25g of each cascade and citra.

Dont tempt me.

How will FG settle higher if the fermentable added is 100% fermentable?

And why is there so many advertisements?

Frozen fruit works better than juices. Ive brewed with all sorts including raspberries, blueberries, watermelon, canterlope, honeydew, kiwifruit and dragon fruit. If you buy fresh fruit it's best to freeze it first. I have a terrible understanding of biology but freezing causes the water...

**** photo but started cold crashing this starter. 450ml at 1.036 using 6 stubbies of goop. Stepping up to 4.5L for a 45L brew. Using 100% coopers pale malt and PoR flowers.

1.003 from a fresh wort kit? Damn.

What a knob. The state of australian politics is pathetic.

I had the same issue. Fixing calcium levels and correcting ph made a world of difference.

Finally getting around to usong these malts today. Making an ESB 45L 9kg coopers ale 400g simpsons dark crystal 1kg Billingtons light muscovado Mash @67c for 75min EKG and Fuggles @90min for 35IBU and a small whirlpool addition. WLP013 (2 packs in 3.5L starter) Est OG 1.057 Est FG 1.010...

From my experience oxidised beer presents itself with distinct sherry and 'wet cardboard' flavours, and i mean distinct. I started discovering what oxidised beer tastes like when i moved to open/clingwrap fermentation. Leaving it one day too long post fg allowed enough oxygen in to absolutely...

Care to explain this a bit better?

I feel like galaxy has changed too, big dry hops use to smell like passiona, but now its more generic hop smell. Maybe im talking crap and doing something wrong, i dont know.

10/10 would read again.

Check out dr smurto golden ale recipe. Its all amarillo. Make a similar hop schedual targeting your IBU

Bulk prime and bottle while still cold. Using finings during cold crash will reduce the amount of crap in the bottle, but carbonating in the bottle is always going to give you a yeast deposit in the bottle. If you want zero crap in the bottle you need to artificially carbonate and use counter...