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600g of hops in a single batch? Please post your recipe

So you drank the rest to make sure?

If i had that much spare floor space in my shed... My wife would fill it with something. Hence why i have so much crap, First in first serve :P Really nice rig and good luck on the sale

Cubes not Pubes. 1. 2L hot water 2. Cap on 3. Shake to loosen crap (as you do) 4. Empty 5. Tbs or 2 of sod perc 6. Fill with hot water 7. Cap on 8. Forget about it till next brew day 9. Rinse 10. Starsan.. usually not 11. Brew Sometimes I consider going back to drums.. Then I wake up from...

Split prices as I would like to see these items gone. 60L Ali pot Heavy wall - Cheeky peak element Cant remember if its the 2kw or 2.2kw but its enough to boil a double batch Needs the insulation replaced.. Throw some that i have left over from my new pot - $150 9m coil with fittings - $30...

+1 Thanks

Hi all On holidays and decided to do a clean out of the shed of some unused items 60L Ali pot Heavy wall - Cheeky peak element Cant remember if its the 2kw or 2.2kw but its enough to boil a double batch Needs the insulation replaced.. Throw some that i have left over from my new pot 9m coil...

Time for a new missus. :P Back sweetening in the glass is the easiest method with fresh juice, Cordial, sugar, anything that takes your fancy.. even lemon cello or some other fruit liqueur is great and gives it a bit more punch. If you keg you have a few more option to back sweeten as well...

200+ kegs that ive filled and force carbed and i think ive purged once. You will be fine. Just make sure your drinking the keg dry in a week :D

Beats my current brew 20L aldi juice with a re pitch of 1335 brit ale from a nukie brown. Damn thing wont drop fast enough and it keeps forming a krausen after 6 days and gentle swirling to break it up. taste is really good and its sitting around 4.5%. At least SWMBO is happy so in for a crash...

Has anyone got Goldings in Melbourne forming burrs yet? First year so I'm not expecting much and I am aware they can be late to the party but I'm starting to get concerned :)

Sugar is a broad term. (Still a tonne of carbs in beer) I suspect that they are honing in on sucrose though for the advertising promotion though.. Which most of it should of been converted/inverted before and after they ferment it I assume.. Happy to be made an arse of though

I double batch BIAB and regularly do a double double which takes about 14 hours all up. This is with a 2400w element. This gives me 4 kegs Also I use the 23L cubes and can fit 4 in the fridge at once

With a starting gravity around 1.050 it will still ferment dry with a little perceived sweetness maybe. Its still able to achieve around 12% alc so you will need to either get your sugars up to stall the yeast out (In my mind 12%+ for a cider is too strong) or use the usual suspects for killing...

Hi Guys Has anyone here tried the BOMM process of making Meads? https://denardbrewing.com/blog/post/ale-yeast-experiment-belgian-bomm-one-month-mead/ Reading around the webs there a fair few people trying this process with good results. I have just put down 6KG of honey split across a 12L...

Anything over 20 degrees is where you start to get into fast ferment territory and will increase unpleasant undesirable flavours that would almost certainly attribute to all your concerns posted above. Try and keep your temperatures in the 16-19 degree range for most of your ales (some wheats...

To take from your own Signature. "I have not failed. I’ve just found 10,000 ways that won’t work" Best of having tried something and failed then to not try at all :P

Call it an AIPA and a win at the same time. All things considering i think you did very well and learnt a heap of the small issues along the way. I would possibly look at changing your grain supplier if they wont supply a recipe in one bag or split bags into smaller amounts.. Most others will...