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#2 Aroma - little bit of a cat pee aroma, some tropical/pineapple notes. Appearance - dark copper, white bubbly head that stuck around. Flavour - aroma follows into the flavour, fair bit of dankness. Has barnyardiness, that hints at some Brett character(?). Bitterness balances the malt...

#7 rye bock, was badly filled from a keg so the carbonation may be a bit lacking. It's good to drink now but a little ageing probably won't hurt it.

This was from a HBS I haven't used before, my efficiency is set to 75% so it's not overly high. So I have a feeling that it may be a milling issue, previously if I was anything I was over the predicted OG by a couple of points. And for this IPA I was hitting 150ppm Sulphate, so 300ppm would...

I actually prefer the regular Rodenbach in the cans to the Grand Cru, the Grand Cru had too much acetic acid for my liking.

Red IPA mk II OG 1.070 FG 1.018 IBU 70 95% Pilsner 5% Caraaroma Mash @ 66c for 60mins Boil 60mins 30mins 16.3ibu Vic Secret, 17.3ibu Topaz, 14.3ibu Galaxy 10mins 7.7ibu Vic Secret, 7.8ibu Topaz, 6.6ibu Galaxy Pitch 2L starter of WLP009 at 18c 5 day dry hop 0.6g/l each of Vic Secret, Topaz...

Sneak preview, ooooh yeah! Just needs a little more clearing.

Rye Bock http://beersmithrecipes.com/viewrecipe/1095611/crispy-rye-bock-2

Hey Grainer, besides that link being travelling TO Victoria, hop rhizomes would count as corms. On the other hand http://www.quarantinedomestic.gov.au/destination-new-south-wales-act.html says NSW won't accept corms from Vic or WA. :(

Or better yet, do a triangle test (see brulosophy.com)

1.037 is a pretty low OG, I'd be looking to get it up around 1.045-1.050. How you do that is up to you, wether it's the sugaz or dextrose or LDME.

Sydney city I've been to the oak barrel. For inner west there is Liquor Legends at Ashfield Mall, they even do 30% off craft singles on the last Saturday of each month. Has a great range of Belgian, NZ and US beers.

I can't confirm this as I haven't tried it, maybe someone else can chime in. Easiest way to get a red colour is to add small amounts of roast barley, not sure the exact quantities but we're talking pretty low.

This statement struck me a little as I do BIAB, does this mean that I can't do fuller bodied beers with the typical 4+:1 ratio of BIAB?

I haven't read DGB unfortunately.

I've got the iBooks version and it made me wish I'd stumped up for the dead tree version. This is an awesome book, with huge amounts of details. It shows it's worth by how I constantly go back to it when formulating recipes for how malts and hops are described and the graphics. I'd highly...

Yes please! What's the time limit on ordering?

I really liked it too, I'm eagerly waiting for the next batch to be released. Seems like I've been waiting forever ;(

Regarding your alternative, hops and lots of dark malts don't tend to play well together. You can test it by doing a hop tea first to try it. My vote is for the figs.

I kept mine from Dr S in the crisper for a couple of months and they went just fine. He had them in moist peat coir, important that it's not wet and doesn't dry out. If you've already planted then they may shoot if it's still warm, not sure it will get cold enough for them to go dormant. Some...

I think someone mentioned it before but hitting the right mash ph might be a challenge, might be an idea to run it through a water spreadsheet to see where it comes out at. If adjustments are required, the phosphoric acid is the most flavour neutral. For yeast the megas tend to use carlsberg...