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Bugger me! Palmer got in! More hops and yeast for everyone!

70 grams of hops recirculated into.the boil, no more waste, do that yearly instead of quarterly, releases 70 billion ibus into the boil economy. More hops for schools, hospitals, hops for everyone. Let's promote hops in brews, kickstart the brew with more yeast, recycle that back into the...

Yeah, beetroot flavor really comes from texture if raw, bit of natural sugar, other subtleties. You're not confusing pickled beetroot flavors with raw beets and intended brewing outcome?

This is my favorite: Palmers no proof IPA - releasing 70 billion ibus recycling hops into the boil economy. Murdoch's wife's imported Nazi informant Chinese spy lucky beer. Chinoise hops anyone?

Keating's 29% recession ale you simply have to have.

And not forgetting, Bob Hawke's single swig 750ml hazelnut porter.

Abbott's Mid (class welfare) Hockey's budget lambic (infected with wild numbers) Lnp boatrocker lager, hopped with pride of white Australia hops. Greens low carb tofu red ale. Aka bleeding heart red ale. Rudds mandarin rice wine. Abbott's 2% trappist ale - had to make cutbacks on my grist...

Julia's forget me not red ale.

Mate, it's a slippery slope, enjoy the ride.

I just brewed you, and this is crazy, bottled you early, get stitches maybe...

Cold steeping dark grains? What do you mean by that manticle? Curious...

Sorry I meant, less muddy than it was WITHOUT salt additions...

I'm tasting a 2 week bottled motueka hopped ale that I added salts to. Huge difference in the clarity and definition of flavors. Hops and malt more pronounced and clear. Real clarity of flavor. Quite a dramatic difference for me. A sharpness or edge to the hops I haven't had, and the malt flavor...

Drink it, look to your next brews to improve. Learn from it. What did it lack, what did you like, what does or need? The more you tinker outside "best practices" the less you will learn, the more likely you are to **** it up. Drink it, learn from it. Plan your next, use someone else's successful...

Good luck with the enterprise mate. Look forward to hearing more. Could turn into something bigger than you imagined.

If you need to, contact your water supplier. Other thing is to see if there's a marked difference in the zones' water profiles, and whether you need to know precisely which area you're in. The differences might be minor enough not to worry too much.

From what I understand, Calcium Chloride and Calcium Sulphate are pH stabilisers (for alkaline waters). What stabiliser are you referring to?

@silver - yeasty gay bar?

Slimy mess? Sounds distinctly female, maybe you're doing something wrong wbosher?

Same with my setup, i need about 33L to get back to 23L.