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I would move the 30 min hop additions to 10min Amarillo and 0min Citra or some combo of each at 10 and 0. Then adjust the 60min amount to hit your IBU target. Batch size?

Check out brewadelaide.com/forum

thread here http://www.aussiehomebrewer.com/forum/inde...&hl=racking Pretty simple process really. Get some food grade tubing/hose, bung it on the fermenter tap, open tap and fill secondary vessel leaving yeast cake and trub behind. Tips - sanitise everything - tubing, secondary vessel...

Schutzenfest at the Wheaty! I would be up for that! Better than the standard german beers (iirc last time I went they had haufbrau schwelmer pils, DAB - all good beers however) you will get at the schutzenfest and you don't have to pay to get in.

If you were to add it to the primary you would need to make sure you mixed it through the beer so it is evenly dispersed through. This would require you to stir it with a sanitised spoon. This could lead to some introduction of oxygen into the beer causing oxygenation later on, introduction of...

lol +1 Let me add to my post count too. Surely the original thread question was answered in the first couple of replies. Sorry, just another OT post.

Last beer from my case swap case MaltyHops - Belgian Strong Dark Ale Quite dark in colour with reddish hues. Carbonation from my bottle was very low, poured with a small head that dissipated very quickly. Aroma is rose like bubblegum (?) and alcohol (not a bad thing here). Flavour is...

Good luck, let us know how it turns out. I'll be interested to know what you end up with. Edit: recipe states coopers yeast. I would look for something with a low attenuation. Maybe Windsor?

Am I missing something? 83% corn sugar (dextrose) is very high - especially in such a small beer - 1.040. I would be using malt extract otherwise you will have a very thin and bland beer I would have thought.

I have used a sock for the boil once only to stop the 800g or so of hops completely clogging my hop screen - worked well. I recently had a brew day where I tried recirculating with a pump during chilling and clogged my hop screen with a beer with only 340g of hops in the boil. So I am going to...

Decided to put up some shade cloth instead of move the Mt Hood in the aim to reduce any heat stress. Might be slightly over kill but almost immediately growth rates have picked up and the hop cones have started to plump out.

No, just wondering how you put an ulster fry in beer. It would be pretty chunky :)

Couldn't get there in the end, too busy today. Congrats Goofinder. When do we learn of the next challenge beer. Will make sure I have a beer worth entering this time. Ulster fry beer?

There will be some metal at the forresters & squatters arms on sunday night, just a short 1 min walk from the Wheaty :)

I have perhaps taken the other extreme view here. Just trying to imply that there is no one to monitor these operations and potential issues around them. In smallish communities where word of mouth travels fast, I see the potential of these 'bars' to have some social impact on the surrounding...

Separate things? As in mutually exclusive? Surely not. To go out physically assault someone is wrong and against the law. To sell alcohol without a license is against the law and wrong. In a backdoor bar as described in the article there will be no control over - sale to minors -...

Hmm, you're probably right. Pot is actually plastic (prob no better than terracotta for heat resistance) but granted too small. My only other option for location is out the back where it may get direct sun until 11ish am. So, would it be advisable to move the plant now to a place with much...

My weekend has become quite busy - family xmas stuff, band stuff/gig. If I can I will drop by but don't count me in.

Could go the pay tv but not the smoking area. Oh well, back to bottling my IIPA and washing more bottles for my Wit to bottled on Friday. How much should I charge for them at my bar? Edit: on second thought - I don't think many Whyalla locals would appreciated a beer with substance.

Do be careful the yeast doesn't drop out, though. They don't like big temp changes particularly from 24 to 18, 6 deg C is a lot to a little yeast cell. i agree you should try and drop the temp but it may need rousing if you find the yeast activity slows. If the krausen starts dropping and/or...