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You can also 'calibrate' the thermometer by using iced water, and boiling water as reference points. A known good thermometer is better, but until you get one, these reference points will help.

Hell yeah! Red ale is going gangbusters, krausen has just kept building over the last few days, I think if I checked it now I would be tempting fate.... will check on friday. Good thing I pitched Saturday night, sunday was a write-off [emoji51]

Will definitely be paying them a visit though!

It's also pretty surprising that they're only installing a 50 hl brewery.... if they're planning on supplying all Australia with that, they may have their work cut out?

Are you selling them to the public, can't seem to get victoria anywhere.... only time I've had Victoria was in a beer made with homegrown hops from Yob I believe (I didn't brew the beer), so dank.... :drinkingbeer:

Unfortunately not, I used M41... I have used M31 before in a belgian pale ale though, the hydro samples were great but by the time the bottles were carbed something else had taken over and destroyed the flavour :(

Despite finishing at 1009 and using 1kg of rice, I think it has too full of a mouthfeel, and just too much flavour in general for the style....its super tasty to drink though! Make sure you bring a spare bottle of the czech, I'l bring the belgian (and probably ESB and red ale:D) ;)

Sub 30 stings... [emoji21]

Are you pressure fermenting? Bit late to start fermenting a lager surely??? My american lite entry has already been lagering for 6 weeks!

Pre-work brew sesh? ha ha ha!

I just had a bloody brilliant idea, do you fancy coming over for a pint this weekend? Saturday night brew night....? ;)

I just used M41 in a belgian blond... went from 1060 down to 1008, pitched at 20 and allowed to rise to 26 within 3 days. I kegged it after 2 weeks in primary including 2 days at 0.5deg. It tastes ******* delicious, no need to wait 6 weeks! @Coodgee will get to try some and substantiate my claim...

No, because the flavour compounds in these beers are made by the yeast, it is not the yeast themselves that give the flavour. I have just biofined a belgian blonde, the yeast has done it's work, now I want it gone!

Yeah I reckon you do mate, Been pouring beers from the long shank first go no worries.... Will you be there thursday?

Looks mint, nice work!

An all barley grist with a weizen yeast is called a Dampfbier.... have a google of that.

While it may only be a stonking 3.6% the Greene King IPA is still a bloody good beer... what's even funnier though is that they have released an 'East Coast IPA' complete with american artistry on the label yet it still only climbs to a whopping 4% ;)

23 batches @ 23l each = 530lish Thats pretty scary to calculate... I would have given away some, but maybe 50l max. Despite that, I don't plan to brew any less, I ******* love it!

@Dave70 You blokes got lucky, I sent a similar message to a certain belgian brewery about a particularly crap bottle of particularly expensive beer. They effectively told me to suck ****, they can't guarantee quality over here because shipping takes too long. I recommended that they don't sell...

Pint of london pride in front of a fire in a london pub.... hell yeah it tasted good [emoji108]