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So 200g in a 20l batch and you're underwhelmed?? Wow. Don't know what quantities bridge rd use, but there is quite a good whack of aroma/flavour in their summer pale ale.

I reckon pitching 2 packs you'll be fine. Specially if they have been refridgerated for some of the past 2 yrs.

I have used about 20 packs of this yeast now. I have had 2 distinctly different results depending on pitch rate: 1. Pitch under 0.8-1g per litre - Does not flocculate properly and weird tastes and very slow start 2. Pitch over 08-1g per litre - Clean beer with good clarity, start within 24...

My chinnok look a lot more like the left than the right!

You'll need a hoist if you're going to do BIAB at that size. And a fairly beefy burner.

Did it floc properly?

Vintage.

I'm drinking a 80% jw pils 20% jw dark munich, helga 20 ibu aussie midstrength fermented with wy czech pils, its awesome. It was a starter for 40l of the same beer but undiluted, 1050 and 30 ibu, lagering atm can't wait to get on it. Admittedly the yeast is a big contributor and not aussie...

I have a 50 l brau and whirlpool with my ss mash paddle. It's huge and I got it from kk. Sometimes have 60+ litres in the kettle and if anything the paddle is oversized for rhe job. I reckon it could handle 150l comfortable. When you get the momentum up you have to put very little effort in. 2c.

Aside from the obvious the refusal of the yeast to settle and the phenolic/medicinal taste point to wild yeast in my experience.

I dunno, I would stick to the op's original plan. 60 and 5 mins. Punchy and simples. Aroma town. Tbh personally I would actually do 60 and whirlpool... And the dry hop of course.

Surprised bribie hasn't chimed in with his patented malt liquor recipe.. 3... 2...1....

Hey mate, where did you get the JG randall and how much was it?

If it tasted fine at bottling time but the bottles themselves seem bad you may have introduced an infection while bottling. The good news is that if this is the case you may have some bottles that are fine and some that are not, depending if you introduced the infection to the whole batch...

Agree bridges, that is a good beer and their pale is a nice drop too.

If it were me I would totally go the juice cider... might actually end up being pretty good. Any chance of getting some hops and dry malt extract mailed in? Couple of kilos of DME, 100 grams of hops and a sachet of dry yeast and you could actually make quality!

Interesting, might have to try that one too, I assume you rinsed the meat off well afterwards?

Fire pit FTW

Are you in the northern hemisphere there degarre?

So you dissolved the bicarb in milk first and bathed the meat in the milk?