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Pretty sure everybody on the planet is trying to get Amarillo. Isn't it US harvest season soon? Hopefully they've grown more to meet demand.

The big advantage Hop Hog has is that it's local, so it actually still tastes/smells like an IPA when you drink it. Ballast Point etc lose about 99% of their hop goodness by the time it reaches my mouth.

G'day all, Quick/simple: bought a white ball lock gas disconnect from Craftbrewer to replace an old cracked one, but it's pissing out gas even when it's not connected to a post. It's not a leak in the line, it's coming out of the actual disconnect itself, where it is supposed to come out of...

I check the mash every 15 minutes, if it has dropped a significant amount, I turn on the element and stir until it hits mash temp again.

I keep my grain in plastic water containers from Bunnings, with the sealed lids. Roughly 2 litres of space for every kilo of grain, one 25kg sack fills up a whole 25 litre drum and then about 80% of a second one. Nothing can get in or out, totally sealed, and probably a lot more convenient than...

As far as I know uncrushed grain should store for a long, long time as long as you keep insects away from it. 12 months, at least, assuming it's kept dry and cool etc. I had to chuck half a sack of Marris Otter that was full of some kind of miscellaneous bugs over the weekend. Just about shed a...

Right, but according to what everybody is saying (haven't had one myself yet) the beer is ridiculously sweet. The same BJCP you linked says an IPA should have "Medium-high to very high hop bitterness". So, yeah, it hits the numbers for an IPA, but it doesn't taste like an IPA (apparently). As...

I've learned a fair amount from BYO/Zymurgy, but it's definitely hit and miss. Some editions are almost entirely devoid of content, while other editions have amazing articles and information. I guess they can't put out gold every time.

I just don't really understand why breweries make these "approachable" IPA's, especially breweries like Little Creatures who don't make a "real" IPA. What exactly do they hope will happen? People will become accustomed to IPA's and then start buying them from other breweries? They don't even...

Man your water is crazy. 140 calcium and 140 sulfate? I think Satan might be pissing in your water supply. If you can't afford a RO system you can always dilute your tap water with some distilled or mineral water from the shops to try and get it under control.

If it helps I used the following when I made Punkin's black IPA clone: Calcium: 65 Magnesium: 15 Sodium: 30 Sulfate: 140 Chloride: 10 Carbonate: 165 You can chuck it into a water calculator but it's properly ion balanced. High sulfates for the bitterness but still high residual alkalinity for...

Yeah that is what I feared. All of Little Creatures beers are insanely sweet. Honestly I don't really get this whole "balanced IPA" mindset. An IPA by definition is intended to be unbalanced. It's supposed to be bitter. It doesn't have to be ridiculously bitter/unbalanced to the point your...

You don't need to rock it back and forth. You do that sort of thing when you're trying to carbonate the whole keg in an hour. Thing is that it messes up all your hop aroma. What I'm talking about is putting the keg in the fridge, once it's cold, hook it up at 30 PSI and leaving it for about 48...

1) How long as it been fermenting for? That is what will determine if it tastes "green", not the kegging portion. 2) You don't need a carbonation lid. I'm not convinced anybody needs a carbonation lid. 3) 1 week is probably not enough time to carbonate slow and steady, but you can carbonate at...

How much wort are you trying to boil? My urn with a 2400W element gets a great boil, normally start with about 28 litres in the pot. If you're doing a lot more than that though I could imagine it running into trouble.

I don't really have any experience with Irish Red. Never brewed one, don't think I've ever drank one. I think it would go better in a European style though, so you're on the right track. Anything that typically calls for noble hops I imagine it would work in.

Personally it's not my favourite hop in an IPA/pale ale. It just tastes like flowers to me. Dandelions. I tried a single hop Ella IPA once, it tasted the way a florist smells. If that's your bag, go for it. I would say use it in combination with other hops, or maybe in a more subtle style of beer.

I find 3 days is long enough 99% of the time. 5 days if I'm too lazy to bottle/keg. Assuming we are talking about ~20ºC temperatures here. If it's much hotter it'll work faster, colder it will work slower.

If you grind too fine and it's basically just powder, it turns into "goo" in the bag which prevents liquid flowing through. So when you try to lift it, the wort doesn't flow through the bag (or it does very slowly) so you're trying to lift a shitload of wet grain along with who knows how much...

Concrete slab is about right. I had my mill set too fine for my first BIAB attempt (basically looked like a bucket of flour) and almost shattered my spine trying to lift the bag.