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How you use the stirplate has more to do with how you intend to use the yeast in the wort. As a rule of thumb, there are 2 options; 1. if you are going to pitch the entire volume of starter, limit the stirring to 24hrs or less or once high krausen appears. Continuing to stir beyond this point...

Couple of questions first; What is your target OG? What is your target IBU? Personally after quite a few IPAs I now prefer just to do 2 additions. One at 60 and one at 10 minutes (when rapid chilling) or cube hopping if no chill. Then heaps of dry hopping > 3g/L So IMO 50% of your IBU at 60...

In between a dubbel and a dark strong would be a Belgian Brun (Brown)

It's most likely because it's only been 3 days. Have some patience... Nothing really tastes any good after only 3 days. Nope... Replacing malt with dex will result in a lower fg.

Without looking at my notes (which I don't have at hand) at a guess I think it was only about 1.5-2g in a 40L batch. The fact I used it in a very pale lightly bittered lager probably helped it come through.

I used citric acid once on Munich helles to drop the ph (along with salts) Whilst it did drop the mash ph... Never again, got lemon flavours coming through that I assign to the citric. YMMV. I now only use salts and if need be some acidulated malt.

How long has it been finished before sampling and what did it finish at? Perhaps its just too young? On the other notes, you want an LCPA type beer to finish quite low sub 1010 is ideal. Dryhopping this style of beer is a never a bad idea, you could do that if you want, but not sure if it will...

Happy b'day perry

That was my thoughts on this beer too. Came into it thinking it was a Belgian brown. But as tasty as it was, never got any belgian character from it. Beer advocate tells me it's a Belgian dark ale. Not sure what i was supposed to get.

Yes I concur

Ot... Yeah you may not need to if you're getting a good bump in efficiency. It's just a pay off of time effort and result. For a rundown on double sparging have a read here and the associated braukaiser link within. Basic rundown is, double is significantly more efficient than single, triple is...

Precisely what I do... And I'll confirm that (afaik) you can't upload direct off the iPhone. Pretty easy using photobucket.

Tldr... But first thing I'd do is a spellcheck

A couple of faucet spanners arrived today. Tightened up all 4 adaptors and now each faucet pours beautifully! Very happy now. Confirmed my suspicion that it was the tightening that was causing the issues all along. Totally kicking myself for not getting a spanner earlier. So now I've got a...

From the guidelines; I'd go Munich II and decoction .

So around 18 months later.... And I just wanted to say I freaking love top cropping! Top cropped the first cube of a double batch 1060OG ESB with 1469 last night around 10pm. Threw it into another fermenter with the second cube and this morning as I left the house at 7am, there's a 1inch going...

Google Stainless steel water jug. Can buy them online for about $30 I think. The other idea, which may come into play is a 100mm SS downpipe, which the FIL plumber can source easy enough.

That reminds me, picked up this at the markets the other morning for $8. Removed the spout and the SS coil fits in and will take the 2200W SS element I have which will be mounted on the base. Will get the FIL to knock up an SS lid for it. Just didn't like the idea of potentially melting PVC... YMMV

I've been on most of last night and missed it??? What's wrong with the cock?

The amount of times i've done this beer, i've always wanted it to be dryer, tarter and lighter in colour. The latest one is drinking really well but still getting a touch of sweetness. I think the balance of wheat is about right now. The acidulated is just about dropping the mash ph for my...