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Looks good Gav. I have another batch ready to keg or dry hop. Might dry hop with some citra plugs. :icon_drool2:

Had forgotten I had sent you this, must be nearly a year if not more in the bottle by now, should check my notes. Essentially a Pliny the 'black', hopping very similar to an 'elder' but with an addition of carafa special. Still got a few bottles hanging around but should brew fresh batch.

They had truffles on tap tonight at the wheaty, didn't have one though, was on a bit of a hop fix. As a good starting point I would take a nice porter recipe that is more choc focused than roasted. After ferment add your bourbon of choice to give 0.5% additional alc by vol (the minimum allowed...

I have done something similar with a barleywine. Double batch, boiled in one kettle. Used a clean bittering hop at 60 mins, near flameout chucked in some EKG then racked half into a cube (or fermenter). Heated the kettle back up to a boil, added a 15 and 0 min addition of some American hops...

and their amber/red 5am Saint

My 'house' amber uses warrior and ahtanum. I love the citrus the ahtanum provides against the caramel malt flavours. Like Nick says, similar to cascade but I get more mandarine/orange notes and less grapefruit. My last version used 1.5g/L additions of ahtanum at 10, 5, flameout and in the...

If you read the back of the bottle it should have pouring instructions like pour 2 thirds then swirl the rest in the bottle to get the yeast has settled to the bottom of the bottle back into suspension, then pour the rest into the glass.

You can always do what I did, bottle a couple of bottles now with a teaspoon of dex and bottle/keg the rest in a week.

I would dry hop to your palette. If you think it is getting too grassy then it is time to package it. I tried one on friday and didn't get too much grassiness. When i do this version again I probably won't use Chinook. When I brewed this chiniok wad all I had on hand. I would like to try...

No worries. I just wanted to make sure the OP new the difference between cleaning and sanitising.

Iodophor is a sanitiser not a cleaner, two very different things. A sanitiser shouldn't be used to clean. You must clean before you sanitise. Cleaners people use are PBW, bleach, sodium percarbonate (napisan) ...

Hi Peter, I don't think there are too many wine makers on this forum. Mainly beer here. Are you carbonating the wine in the bottle or in a pressurized vessel before filling the bottles? Sparkling wine is generally carbed at a higher pressure. You may fare better on a wine makers forum. Kieren

Check out brew adelaide as linked to in Nev's signature. Most adelaide brewers have moved here.

Cheers Nick, Glad you got around to tasting the NWPA. Hopefully hadn't lost too much hop punch. I have another batch conditioning now, half on oak, which I'm looking foward to tapping. Kieren

But has it been confirmed?

Any thoughts on which date in November this is to be held? Do we have a confirmed host yet?

I will boil the bag and a weight (marble or SS fitting) for 10-15 min. Loose pellets will eventually drop to the bottom after 7-10 days. Whole hops tend to float so I will generally use a bag and weight for these.

diammonium phosphate, used as a yeast nutrient I believe?

http://www.fermentis.com/fo/60-Beer/60-11_...uct_rangeHB.asp

Did you dilute the beer during the boil? Liquor back?