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I'd rather drink a beer with no taste than one that tastes bloody awful.

Have done a couple of these in the past (XXXX Bitter ripoffs), mostly just to see if I could. But yes, a starter was used although not pitched while actively fermenting, and the beer was lagered, not for as long as the Euro style lagers I normally brew, but lagered nonetheless. Turned out pretty...

Carlton Dry easily. It tasted like fizzy sugary water with some other weird flavor thrown in for good measure. Bloody awful ****. I ended up moving to Carlton Draught that night, which was better. At least it tasted more balanced. Yes, the options were very limited on that occasion...

The high mash temp would affect the attenuation, resulting in a higher FG.

Where does one get this paa? Sent from my Agora 4G+ using Aussie Home Brewer mobile app

If you allow the stuff to dry completely before putting wort or beer in it, the chlorine probably disappears anyway. That said, I prefer not using chlorine based things unless I absolutely have to.

Still getting hardly any dough balls with my mill, I was one of those who got one of the replacement fluted rollers. Might get one or two small ones towards the end of doughing in when it gets a bit thicker in there but that's about it.

I paid $10 or $15 for a 125mL bottle of Starsan 6 years ago and still have just under half of it left.

You'll probably find the stout improves with more time, it is a style that generally gets a lot better with long term ageing. I just brewed a big one yesterday using a reiterated mash, nearly 9kg grain for an OG of 1.0855 in 21-22 litres. It will go into the fermenter soon and be kegged away...

I reckon in a general sense we eat our meals backwards. A lot of people seem to eat **** all for brekky, whatever for lunch, then have a huge dinner and sit around doing practically nothing for the rest of the night. And then they wonder why they put weight on. Be better off having a big brekky...

1. It's up for debate. Some say yes and some say no. I would just follow the manufacturers instructions. 2. I wouldn't underpitch unless you're chasing specific flavors from the yeast itself. 11.5g is enough for 23L of ale depending on the OG of the wort. For a kit and kilo type brew it is...

You won't 'hear' the gas going in for very long with a full keg because the headspace is small. However, it will still be absorbed over a period of time. Usually a week or so on serving pressure to achieve full carbonation at whatever pressure it's at.

I'd just dry hop it a few days before you plan to bottle it.

Had to pop over to the olds this morning to grab a sack of pilsner malt I'd left there. Had a look at the hops and the Cascade is poking through with a handful of shoots. Nothing going on in the Hallertau though, probably killed it when I set the nutgrass on fire earlier this year.

Not entirely sure. It would be more like a salted pork than proper cured bacon and would likely be grey rather than pink. Taste wouldn't be the same either I don't think. But, I've never tried it so I stand corrected.

I just stick mine in mason jars soaked in perc, rinsed and sprayed with starsan, never had a problem so far.

The boiling wort wouldn't have cooled enough in 20 minutes but if it was then mixed up with water that would have cooled it enough. Hopefully the yeast was pitched after mixing with water!

What was the actual temp? The yeast will survive up to about 40 degrees (maybe higher) so it's unlikely he killed it. Depending on how long it stayed at the elevated temp, off flavors may occur but it should be pretty right if it was brought down quickly enough. I would agree that pitching at...

If you're repitching the same day you might as well just leave the yeast out of the fridge. Not much point putting it in there for a few hours. If storing for longer, then yes in the fridge is best. If you're repitching into a similar batch you could just scoop out about a third of the cake...

I store mine under beer in the fridge. Well, unhopped beer. I make starters bigger than necessary and take the excess into a jar and store it. Often it's stored up to two months before being pitched into another starter where the process repeats. Seems to work fine if the beer is any indication...