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WLP833 bock yeast rocks lagers, super clean at 12degC, low diacetyl and acetaldehyde

Trestles India Pale Ale brewed by Left Coast brewing Co, California - Got it at Uncle Dan's, Port Mac. (not my pic) Not a bad IPA, similarish to Ballast Point. Slight metallic twang to the bitterness. Solid

One thought is to brew a slightly higher gravity/IBU lager (say 6%/30IBU) and then dilute it down post ferment with deoxygenised water. Apart from mimicking the commercial process it has a few advantages: - More finished beer than you have to ferment - Dilutes both wanted and unwanted flavours...

Looks good! Any of those hops will go well in dry hop, 2-3g/L is typical. Probably bump up temp to 19-20 after a few days to ensure cleanup of diacetyl Once bottled, leave a month, and then do a side by side tasting with a pale ale you like. Comparing (pref blind) to a commercial will make it...

Updates: - Missed pre-boil by a fair bit, needed some LDME to get to gravity. Given its only my 5th brew on my AG system I am not surprised. Should of done a double mash into one boil. - DON'T use whole cone hops without a bag! Used some homegrown Chinook and Cacade, nice to use my own hops...

Pratty1's Amber Ale - I can see why this won at the Nats. Everything just works together so well.

Stew's Craft Brew's 100th Batch - Only fitting to brew a 1.115 US Barleywine replete with homegrown Chinook and Cascade hops. I have a 1L slurry of US-05 from a previous batch of pale ale that I woke up yesterday in a 1L starter. 10Kg of grain crushed, everything set to go, even some backup DME...

When I was younger I worked at a bottle shop. I remember having a discussion with the boss about beer getting cold, then warm, then cold again. He seemed to think it made the beer go 'oily'. As an ex-scientist and a chemistry teacher I can't really think of any decent mechanism for this. Perhaps...

L marks are about 7mm from top of one mark to the top of another

Font was some cheap stickers from Spotlight. I have a 70L kettle and the marks varied a bit at the bottom due to pickup tube, curves etc. You really need to measure out your own vessel due to variations in diameter etc

Not sure. They tend to appear different shades of grey depending on angle, if they are wet etc. Certainly the longer you apply the current the darker the etching gets.

American Pale Ale from the AHA winners recipe list from a few years back Recipe: ODP-1 - Opening Day Pale Ale Brewer: Stewart Smith Asst Brewer: Style: American Pale Ale TYPE: All Grain Taste: (30.0) Recipe from AHA winners circle http://wiki.homebrewersassociation.org/OpeningDayPaleAle...

Clean em (napisan etc), rinse, bit of Starsan, foil. Ready to bottle in 1, 2, 24 months

http://mashable.com/2015/03/08/lagunitas-beer-st-patricks-day-massacre/

One interesting slightly OTT point is that typical water profiles reported for a particular beer are not always accurate. Case in point, typical Dublin water is reported to be quite hard but Guinness is apparently brewed with soft water from another source...

Trying Pratty1's award winning US Amber. Just chilling down now..... Recipe Specifications -------------------------- Boil Size: 29.96 l Post Boil Volume: 24.96 l Batch Size (fermenter): 21.00 l Bottling Volume: 19.00 l Estimated OG: 1.051 SG Estimated Color: 15.0 SRM Estimated IBU: 37.1...

Its trendy so its pricey (think what happened to lamb shanks ten years ago). I can get em at a local butcher here on the Mid North Coast for about $8 each but they are fiddly and pricey for a crowd. I ended up doing a couple of boned shoulder, slow cooked for 8hrs. No wastage, easier to carve etc.

Nothing worse than trying to get your new toys going and running into probs. I installed a manifold on a 60L Techniice esky in Jan. Started down the 'use the bunghole' path but was proving to be difficult for several reasons including low set drain, having to grind out stop in reducing bush...

You can make quite authentic pretzels at home but you need access to lye/sodium hydroxide. Here is a pic of the ones I made last year. Love the whole Octoberfest thing, nice time of year here in Oz to have people come and drink your beer and food. Pic below of the main offerings. Most popular...

Looking at your schedule another area you may want to look at is yeast and ferment temp. - 16degC is on the low end for 05 although you have tried to compensate by pitching alot of yeast. I used to use 05 at 18degC but found it threw nectarine type esters. I now ferment at 19degC and its...