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I really like Moo Brew Dark Ale, and have done so for a long time. First tried it about 5 years ago, and then had it again on tap the other day. Great beer. Would love to brew a beer close to this, but I don't really have the experience to formulate a recipe based on taste. Anyone familiar with...

Just cracked a bottle. Absolutely delicious. The motueka really adds a great flavour. I've only brewed under about 15 batches of beer but this is easily one of my best. And so simple!

It sounds to me like you're ready to ditch the kit and move on to unhopped extract. Will give you maximum control over the bitterness and the hops in general. Read Palmer's 'How to Brew' (free online book) and he'll tell you the process. I use BrewMate software (free PC program) which is great...

A friend brought over a Tripel Moine the other night. Tasted fantastic. Huge fruity, spicy flavour. And a very drinkable beer considering it was 7.2%. I'm really starting to explore Belgians, so does anyone know the yeast they use? Or if the specific one is not available, anyone know a yeast...

Hi mate. I got all those supplies from Craftbrewer - posted to Sydney. Not sure the exact makeup of the briess Pilsen but your guess sounds plausible. First time I ordered from them and I found the hops very fresh. Huge aroma. Stank out my fridge. Maybe that's just motueka but I suspect it's...

It was at 28C at both ends which corrects the readings to 1.057 and 1.004. Same attenuation though so same problem. I think MHBs explanation makes sense - unmixed wort stuck in tap. Next time I'll put a few litres of diluting water in first and stir a bit more and see if my readings are a bit...

Thanks guys. I'll test the hydro. As you said in sure the beer is fine, just unexpected readings.

Thanks. Problem is the attenuation is coming out at 96% on the calcs. Surely that's impossible isn't it?

Hi I'm an extract brewer. Have this in the fermenter right now: 23litres 2.00kg briess Pilsen DME 500g briess wheat DME 350g table sugar 40min 25g motueka 15min 20g motueka 0 mins (flame out) 20g motueka Dry hop 4 days 25g motueka Belle saison yeast My OG was 1.055 but after 7 days it's...

Looks great. No info in the sheet about ferment time (except above 17C). Can you tell me what sort of temp range it likes?

Attenuation 70-75%. Alcohol tolerance: medium-high (9-12%). I was expecting a FG of something closer to 1.030. It does have a lot of unfermentables. This is why I'm confused as to whether or not it might be in fact done or not. It actually tastes fine. A little too bitter actually, I would...

Bump...?

Thanks. Yeah all my programs put the SG at around 1.100 too and the FG at about 1.030. Yeah no mistakes in reading the hydro. It's strange. But then again, it is a big beer... Been at 1.040 since the krausen dropped three days ago. Maybe I should leave it a week or so and see what happens...

Hi Brewed an imperial stout a couple of weeks ago. This recipe: 21litre batch 6.3kg LME light 700g Crystal wheat 500g Crystal 60L 350g Chocolate malt 330g Roasted Barley Northern brewer 75g 45 min Fuggles 50g 25 min Fuggles 45g 5 min WLP028 (yeast cake from prev brew) Here's my problem...

Ha. Way to ensure an infected brew or a brew that tastes like VB.

Really? What equipment would i need? It's cooling i need most of the time. I have a heat belt (inherited) that i never use. But i'd need a new fridge for cooling right? That's space my wife will not be happy with me taking....

hmmmm. that may be the trick. where do you get Belle Saison from? My LHBS doesn't stock it.

Not this week, maybe sometime in the future. And i think the room will be good at 18C. The ice would make it too cold, unless i was doing a lager. The extra heat should put it at 21C, and 18-21C is the perfect range for WLP028.

Thanks guys. PracticalFool that 2-3 degrees info helps a lot. Not in a position to get temp control yet, but i've made the mistake of brewing too hot before (with Saale S-04). tasted like rancid apple cider. not making that mistake again. I'll go with the cold room with more difficult access. if...

Moved into a new place. Have two options for brew rooms (I don't have heating control). 1) an unused bathroom that is currently sitting at 22C. No central heating, fairly stable. 2) under a neighbouring building (I have permission). Holes in walls, drafty, sitting at 18C. More difficult access...