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Until I kegged it, I think about 10 days?. Ie waited until it fermented out, quick cold crash then into keg with the 2nd round of dry hops.

yeah, done it a few times. go with the original recipe, it will be delicious. might not be bitter enough for the ABV but I reckon do it in the name of science.

what dosage are you using?

cool, I'll give them a try in combination.

I've used it for the last half a dozen beers and haven't had any success. Compared to whirlfloc I'm getting murky beers. Had to gelatine in keg and switch dip tube for a float widget. Think I'll save it for new England IPAs.

I had a crack at brewing one, it turned out great. Was hazy but not murky & turbid like some that you see on social media from the US. If I'd left out the whirlfloc I suppose it would have been. Bitterness was nowhere near 100 IBU, that's just brewmate not accounting properly for late hops...

Also known as Bishop's Crown.

let's just try not to spear tackle any neighbours this time :P

Nice! And that's a sexy looking keezer

getting off topic - but check this puppy out regarding large diameter rollers: http://www.braufox.com.au/index.php/en-AU/shop-accessories/product/10-matt-mill-70mm/lang-en-AU https://www.youtube.com/watch?v=PiSUFFSqivg

sounds like your culprit. The amount of flour I get reduced significantly when I switched from a marga to a millmaster (and again when I switched to fluted rollers). It might be to do with the 3rd roller on the marga..

I also mash in for a protein rest (55) for 10mins and move on from there, but I don't underlet and as a result my strike water only needs to be about 1-2deg warmer than target (because my mash tun is preheated by the strike water). I don't get dough balls from this technique. From what I...

Yes I doubt it would be measurable based purely on the kinematic viscosity of water at those temperatures. The liquid component of the mash would be mostly water. It would also be safe to assume that all the sugar would be in solution by that point.

if you use a heat belt make sure it is wrapped around the fermenter as they are designed to be. They get fkn hot and without being in contact with a heat sink (fermenter full of beer) they can actually melt.

I thought this was odd too. In reality the viscosity of the mash will continue to decrease as the temperature rises, but not by much at the temperature range we're talking about.

I've tasted 2 beers that Steve from hoppy days made with this blend and they were both great. Kinda tasted like a blend of Simcoe Columbus and Mosaic. Also the BABBs pale ale comp was taken out by a fortnight pale last month

nice design, now where have I seen that pattern before..

:( come anyway?

+1 to what Grott said. The solubility of CO2 is temperature dependent

plainly not, given by the reaction to the ad by the vocal left