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Hey just on the topic of sours - how do you guys normally go bottling? I've just read Brew like a monk and it suggest that the brett would probably take the fg a few points lower over the course of the bottle conditioning (say 6 months). I'm doing a bit of research myself on sours at the moment...

Had this one last night - it is amazing, def give it a crack. I was actually just about to see if anyone had ideas on a recipe. Had it out at Helveticas (Perth) with a few mates who are also beer geeks, everyone rated it. The only other BIPA I've tried otherwise was Koindas which was also excellent.

8TB NAS (Raid 5) in the wardrobe, gigabit ethernet wired through the house to WD media players connected to the lounge tv and another to the bedroom tv

i've been following some of the us homebrew blogs, this one guy had done a dark orange and rosemary saison? http://www.themadfermentationist.com/2008/...ary-saison.html

Had few on tap - quite liked it although I rate the previous small batches better (Big Dipper, Dregnaught and the british one). Definitely has the same little creatures vibe re the american hops, but with belgianish yeast style. Did note that at over 7% it doesn't taste boozy at all whereas...

Hobgoblin on tap at Moon Sixpence for anyone from Perth.

Hey - thought I'd just revive this thread since I'm giving this a shot for my next brew (more or less). It will be a bit different though as I"m planning on omitting the chocolate and coconut, I am really just going for a Dark Cherry Porter (Black Forest Cake...Beer?). I'm using the same grain...

i bulk primed from the first brew, figured that surely will be easier then measuring out each bottle invidivually. Bottling is the only part of brewing that's a bit of a chore (to me anyway)

Guys I have just read through the replies now cheers again for the advice. I think I'm sold on the BIAB idea for the moment. It does make sense to probably put a bit more investment into the pot (maybe that 40 ltr ebay job) first given that I will also be using that for the boil. Plus I'm sure...

Hey all just wanted to get some advice on a basic AG Setup. I've been looking into an eski conversion type deal and I came across the ESB pre-made mash tun http://www.esbeer.com.au/category38_1.htm. Just wondering if anyone's used this because there's not much info on the site. Alternatively if...

keen to hear how this turns out, hophog is prob my fav beer of the moment

pretty sure the Bitter + Twisted Blonde uses hersbrucker from when i read the label

I did an extract brew loosely based on Tony's LC Bright Ale and it's definitely been a crowd pleaser.Recipe I used was 3kg LME 300g dextrose 250g carapils Hops are B Saaz and Centennial (Tony's had cascade but I had centennial on hand) 15g each @ 40 20g each @ 20 10g each @ 0 US05 yeast 15 ltr...

surely the ginger flavour wouldn't be able to survive a good bleaching if you were really concerned

Just had a mate come back from South Korea and he reckons the few locally produced beers over there are just absolute piss. Apparently they're just not big beer drinkers and when they do drink it they do stupid stuff like mix it with a shot of vodka.

i thought i read somewhere that 80 IBU will always be the cap anyway because your tongue can't detect any extra bitterness after that, like that it was the max bitterness

normally when I brew I'll use say 1 tin of lme and work out the remainder dme - but my next move is to go buy a 25kg bag dme and just rely on that from now on, trying to cut back the cost a bit

Ahh right yeh 2L did seem a bit crazy. I just googled and found the mr malty repitching calculator (http://www.mrmalty.com/calc/repitch.html if anyone's interested) so I think I'll plug the recipes into that. A 1065 OG beer (like the Flyblown) gives 134 ml which seems alot more reasonable

Hey all - just broke my liquid yeast cherry. Picked up a Forbidden fruits smackpack and have started farming it. Basically have boiled up some malt extract and pitched the yeast into a couple of sanitised 2ltr coke bottles with gladwrap around the top. My plan is to split it up into a couple of...

I love my chillis but personally all the chilli beers I've tasted and tried to like have been a bit of a fail (commercial ones), but they probably use chilli extract hence the rankness. I think the best one I had was pretty mild on the beer side ie a corona style (which otherwise I'm not really...