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Ended up bumping the OG up to 1.064 and increasing the IBU to about 65, draining to cube right now.

Will brew tonight after I knock off for the year. Probably just going to do my house American amber ale grist with whatever hops I decide to liberate from the freezer. OG 1.050 FG 1.010 75.1% BB Ale 9.4% Munich 8% Med Crystal 3.8% Dark Crystal 2.8% Acidulated 0.9% Choc Malt or Black Malt...

100% agree with this. The 10 min and flameout additions should be moved to the cube. 120g cascade and 65g galaxy in the cube should give you around 50 ibu. You will get much better flavour and aroma by doing this IMO.

No hops in the boil at all. Pretty sure it was a repitch of mangrove jacks m44 slurry.

Bru'n water said ph was still a bit high based on QUU figures... I'm just playing around with ph adjustments at the moment. To be honest most beers I make taste fine whether or not I use acid malt.

I've been busy this last week: Smoked porter 65.5% bb ale 16.8% smoked malt (best malz) 7.6% dark crystal 4.2% choc 4.2% roast malt 1.7% acid malt 35 ibu summit @ 60 6 ibu fuggles in the cube Og 1.054 Fg 1.016 (actual) APA 83.9% bb ale 10.4% dark Munich 4.1% acidulated 2.6% med crystal 19...

Wort is boiling, kids are both having a nap, cricket is on the telly - time for a mid arvo summer ale! 55.6% pils 22.2% Vienna 22.2% wheat Equal parts cascade, comet and galaxy in the cube to around 25 ibu. Dry hopped in fermenter with 2g/l galaxy pellets then 2g/l cascade flowers in the keg...

Where do I sign up?

Potassium Metabisulphite, I just put a tiny pinch in my strike water as I'm filling up the urn.

Cheers Manticle, that's what I was leaning towards. Grains are now milled and steeping.

Pitched yeast on a smoked porter last night, however I just realised that I completely forgot to add the crystal to the grain bill when milling (that explains the slightly lower og at least) - the sad thing is I wasn't even drinking when milling the grains! Recipe was: 3.9kg ale 1kg smoked...

Planning on pitching a packet on to a smoked porter this evening. Looking forward to it.

That looks amazing, I'm drooling all over my desk.

I'll happily take it off your hands!

Have to say I would happily buy either of the varieties I've tried based on the dry/keg hop character. Both batches that I've keg hopped with have had the freshest aroma I've ever produced in a finished beer. LOVE IT.

Keg hopped a summer ale with 50gm cascade flowers last wednesday night. Had my first taste yesterday and the aroma is excellent. A really enjoyable beer. I'll use the remaining 50gm in the kettle of another beer. Will post again when I have a glass in my hand to give more detail on the aroma.

I nearly always add a touch of choc or pale choc in my ambers. I would only use 50-70gm though, you don't really get any manjor roast flavours at those levels and it produces a nice reddish hue.

I'm guilty of doing exactly the same thing, ended up holding a brewing spoon in front of the pickup tube to allow the kettle to drain.

Sure did, will be dry hopping a beer with them this week, so should have some feedback next week sometime.

Thank you for the hops! Feedback at BABBs was really good - most comments were about the aroma and how bright and fresh it was. Struggling to think of anything too specific at the moment though, head is still a bit sore.