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In your case I would have crashed and decanted the yeast rather than pitching the entire thing. I mean you've got 11.2L of wort with 800mL of starter, almost 10% of the beer is starter wort (which is not nice to drink). Chuck it in the fridge for 24-48 hours after fermenting for 24-48 hours...

"Nothing's as fresh as a coldie"? That doesn't make any sense at all. What, it's cold, therefore, it's fresh? I could chill a rotten steak, doesn't make it fresh. Marketing department must have been on the piss that day? Honestly though I have no idea how to fix your problem.

I think you will find those are directly attached to the urinals.

Is there absolutely any moral justification for charging $600+ for a book?

So have they actually grown a worthwhile amount this year to meet demand? Or is it still "exclusive"?

WLP090 "Super San Diego". It's like 1056 on steroids, every good thing about 1056 just better. Same "clean" profile but higher attenuation and great flocculation.

http://www.brewmate.net/downloads Free brewing software. Will help you figure out this sort of thing. If you added absolutely nothing else but 3 cans of goo, you'd probably be looking at around 42-43 litres to end up with ~3.5%, so your initial prediction was bang on.

Yeah he owns that store. If you look through the threads though he goes to a ridiculous effort to try and clone the beers. He has a whole tasting panel etc. It's crazy.

Made a beer recently with about 11% Special B. Was great. I wouldn't worry about 4%. That said, this is a fairly well received Chimay Red recipe and it doesn't contain any Special B at all. Just throwin that out there, I've never made either recipe personally so I couldn't tell you which is...

DJ, yes, that's what it means. Instead of chilling ASAP after flame out you give the hops time to steep at sub-boiling temperatures for a period of time, normally around 20 - 30 minutes.

I do the same as Syl. I add +12 minutes boil to every calculated addition for a beer I'm hop standing (12 minutes boil for the hop stand, 42 minutes for a 30 minute addition, 72 minutes for a 60 minute addition etc). Seems to work out. I'm sure it's not exactly what I've calculated but it's...

I never get big krausen with US-05. Maybe an inch or so, if that. Always does its job, but it's not very "showy".

I store the grain in plastic containers from Bunnings. 25 litre container holds about 15kg of grain. Do not just keep it in the sack or it will get full of ******* insects. I had to ditch 10kg of Maris Otter because it was full of ... something ... some kind of creepy bug colony. How long will...

****. I could really do with that Mosaic but my entire freezer is almost 100% full of Yob's hops. I need to start brewing more hop burst IPA's. I think I might just chuck an entire 450g pack into an IPA at 10 minutes and see what happens.

I order my grains in 25kg sacks from down south and have them trucked up, it usually gets cheaper per kilo the more you're shipping so I usually get 3 or 4 sacks at once.

Keep it in the garage at 16 - 18 for the first 48 hours, then move it into the house at 20 - 21.

****. I thought I had the sexiest brewing equipment in Darwin and now I find out that this beast exists. :mellow:

Beer according to Darwin.

$90 for that poster. Damn. I guess it's fairly large, 150 x 100 CM, but still, $90 is pretty steep.

You realise that the "heated and cooled" conical fermenter is, in fact, both heated AND cooled, eliminating the need to fit it in a fridge?