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Once I made an IPA predominantly with Amarillo, never again, tasted like Apricot nectar, which I am NOT a fan of. Less is more I find, I have done a series of American wheats over the years, all single hop, and the Amarillo one was sublime.

What did you not like about Waimea?

What's the thinking behind the sea salt? Also is that only 2 packs of yeast for 80 litres?

I definitely get NS type flavour from it. NS and Galaxy seems as good a guess as any...

Heat close to or at boiling will degrade hop flavour components. That's why you get more hop flavour from late additions than early ones - less contact time at high temps. Whirlpool additions are essentially very late additions at a temperature lower than that of the boil, less of the volatiles...

Never done it but have read nobles are unsuitable for dry hopping.

You will get more flavour from whirlpool than equivalent sized late additions.

Hi I just brewed a choc oatmeal stout, but in the style of young's added some chocolate essence - will this fit into any of your categories?

You guys are getting some good attenuation there. I've not brewed one but I hear it's common for barleywines to stop between 1020-1030

Sugar seems excessive, what's the reasoning behind that? Alcohol without the body?

Had the watermelon at gabs... Bangin! Wonder how they get the watermelon flavour in,

Looks great. Amazed people such as yourself have the skill and patience to put things like that together!

When I sparge I always get 80%, when don't I get around 70%. Always the same results over about 50 bigw biabs. Whether I do it or not depends on how much I need the extra gravity for a given beer and if I can be bothered, which isn't often these days!

On my way in and totally forgot to print the tickets, does anyone know if they can scan the code from your phone?!

Never heard of them.

I have read a highly regarded recipes which says mint leaves in secondary for a week at approx .75g per litre.

Timely... Stout just finished fermenting and was considering mint addition.

Sounds like infection is a candidate, the wild yeast I have copped many times can be described like that... Are your beers flocking properly?

I brewed a kolsh a while back and got 2 cubes and 4 litres out of it, so I put 6l of boiling water and the 4l in a 10l cube and fermented it as a starter for the normal cubes. Usually I work it so that I'm left with 6-7l of beer and then i get a 3.5% beer while growing the yeast. Those beers...

Yeah agree with that, i've only done 2 ciders and both have benefited immensely from extended conditioning time.