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Cheers Technobabs, I'm spending the best part of the day on a plane but will be landing in WA just in time for birthday beer o'clock.

Double brew week, Edelweiss Ale - a retake on a classic SMASH OG: 1.049 Est. FG: 1.012 IBUs: 33.1 ABV: 4.8% 25% Briess Pale Ale Malt 75% Weyermann Vienna Malt Centennial (USA) 100g 2014 crop 9.6%AA @ 60min to 21.9 IBUs Centennial (USA) 100g 2014 crop 9.6%AA @...

Sorry Gents, I won't be able to make this one as I'm planning to be out of the country in December (don't ask questions or answer any that federal officers may ask you). :ph34r: Enjoy your time guys, I'll be wishing I was there...

Happy B'day Yob, and thanks for all the hops sir... Here's a glass of Golden Ale to you sir!

Sounds nice Pajs, did you use the cherries in the boil or are you adding them directly to the fermenter? Care to post your method? Last time I tried making a cherry beer on a Belgiam Wit yeast it turned out a bit 'meh' but I've not had a lot of success in brewing with fruit thus far...

To be honest I just kept it simple. After siphoning the cold-crashed beer into my bottling bucket (using silicone hose & tap to tap method) I was left with the yeast cake on the bottom of my fermenter. I gave it a few hours to come to room temp and poured my cubed beer in on top. I figure this...

I didn't think of that & you're probably right of course. Still an exciting brew session none-the-less.

I saw this recipe is Beer & Brewer Magazine. As a huge fan of beer & watermelon I couldn't resist. It's a clone recipe of Moon Dog Brewing's 'Bjorn to Boogie' - a mojito inspired Weizen straight from the mouth of head brewer Karl van Buuren. It's in my fermenter right now... very exciting stuff...

There you go, listen to Hwall95 - I didn't bother plugging it into the spreadsheet. :ph34r:

Two Coopers draught tins made up to 20lts? Whoa, that drink is going to be thick, strong and very bitter. My first toucan was a Coopers pale ale & a coopers blonde made up to 26lts with some Amarillo in the end and I found that to be very bitter. You need to remember with a toucan that you are...

That's not too much vienna, maybe a Bright Ale at best but probably just a Pale ale though... it depends on how fancy you're feeling when labelling the bottles. :ph34r:

How many liters did you make it up to Ajg? The volume makes all the difference when it comes to bitterness in a toucan brew. The cascade is a nice addition though sir. I'm sure it'll turn out nice enough...

Mine got done two days ago on Wednesday night, over $1200 in two transactions... but the bank caught it and contacted me. They will also be covering the theft and as I keep my credit card for almost exclusively online use I'm not too worried or inconvenienced. It still makes you think though...

First time cubing so I kept it simple. Put this one down this week; Quaffers Kolsch - No Chill OG: 1.048 FG: 1.012 IBUs: 21.1 ABV: 4.8% 90% Weyermann Pilsner 7% Weyermann Vienna Malt 3% Weyermann Pale Wheat Malt Magnum (11.7%AA) @ 45min to 21 IBUs 5g of Brewtan B in Mash water at beginning...

I use one of these courtesy of Martin at National Homebrew. It's a super fine wire mesh and keeps the hops from spreading throughout the boil while allowing the movement of hot liquid to pass in and out of it. Basically just another hop spider of sorts. It works a treat. For those of you who...

Just a quick follow up from my post about a week back; the Wyeast Kolsch slurry/glycerine solution that didn't actually freeze in the freezer did kick off in the end (also I'm quite sure it's not an infection like I first feared) and I stepped in up from 100ml to 400ml then 1lt then 2.4lts -...

That's a steal, mine cost me $70

My old man is semi-retired and currently drives an uber cab. He loves it, is covered by a million dollars worth of fully comprehensive insurance, picks his own hours and gets on great with his passengers. He likes that no one can bail on the fare and there's no cash involved making it safer for...

I'm currently stepping up a Wyeast Kolsch yeast I tried freezing 3 months ago... I say 'tried' because it didn't freeze. Maybe my glycerin/water ratios were off but it went into a freezer surrounded by ice but remained in liquid form for the whole time it was in there, has anyone else had an...

I'm going to cube up this same recipe tomorrow two, though a smaller batch and with 3068 rather than 3638 as I couldn't get my hands on it... I'm really looking forward to this one as I hear it's a cracker.