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FWIW I'm doing my first lodo brew this weekend and have been devouring information and podcasts relating to oxygen ingress on the hotside. In particular there are a couple of Charlie Bamforth podcasts that were quite interesting. The take away points were that HSA was of little to no...

I've got a kegmenter on the way and am doing my first lodo brew this/next weekend. The caveat is that i have a copper herms coil and copper ccfc. Im reluctant to get rid of them (although i would if there was sufficient data/anacdotal evidence). I hope someone does a side by side with...

With your chemistry background what do you make of the claims of copper turning your beer into undrinkable oxidized swill? Does the science confirm this?

How does the finished product compare to your old method? Are you measuring DO throughout your process?

It's from Argentina. Kinda tastes like a thicker condensed milk.

I've done 400g in the secondary for ~10 days in a porter. Was good. Was a pain to syphon into the keg though. Has anyone keg hopped with coconut?

I've also lagered on the yeast cake with no issues.

The dogma goes that you need to get it off the yeast ASAP but I'm not so sure. Has anyone actually had negative experiences from leaving the beer on yeast for too long? I've gone 4 weeks before, no issues.

What a dick thing to say. I've never in 50+ AG brews at 3 different places of residence had an infection either(had one as a teenager when i brewed kits) but i don't use that to beat down someone who is distraught and looking for assistance. A little empathy for a fellow brewer please.

No way would I use them. Hops are used in a big part for their aromatics. I don't want a moldy smelling beer. Write off $5 of hops or potentially a batch of beer?

Dried out in a dehydrator with no heat for several days.

353g First year chinook. More than i want so that's a win. Going to do a blonde ale to 25 ibus with a single 10 minute addition and dry hop it. Should take care of half the hops.

Some cones are starting to fall off brown so i went around and picked the browning/ papery ones today. There is maybe 4 times that left! I should be right for hops in the near future.

ibrew is good and on the Gold Coast. Craftbrewer is good, but it's about 40-50 mins from the Gold Coast. The online vendors are good as well. Harder to go wrong than right.

Yeah, google growing in coco. I buy the $2 bricks from Masters. The advantage over soil is that you can adjust the feed and ph exactly how the plant likes it as the coco has no nutrients and is pH neutral. I could've been more on top of it but hops seem pretty forgiving. When I move into my...

Variety : Smurto Chinook Medium : Coco Container : 60L black bin Nutrients : Maxibloom, Maxigrow Location : Gold Coast These are my first year Chinooks from DrSmurto. Is anyone else growing them and could give me their opinion on the aroma/bitterness? They don't seem to be ready to harvest...

Hey guys, Long time user of hops, first time grower. I'm at the gold coast and have a first year DrSmurto chinook that is starting to produce burrs. It's in a big rubbish bin of coco that I water with 'grow' nutrients. Should I swap to flowering nutrients now or wait a bit?

Mines on the right after a week in the keg. Left is the Boddingtons pub ale. Despite what they say, is nowhere near as flocculent as 1968 or 1469

I'm drinking a ESB now that I used 1318. I stepmashed but it went from 1.048 to 1.012. It still has a sweetness that you probably wouldn't expect. Try a boddingtons pub ale for an idea of the ester profile. Apparently it's the same strain and trasting mine against one, I wouldn't disagree.

Bo Pils 45 Litres RO Water to 40ppm Ca, acidify the mash with 2ml of lactic acid. 100% Best Malz Hiedelberg Czech Saaz at 60,30,10,FO Mash at 55 for 10, 65 for 60, decoct to 75 mashout double stepped starter of Wyeast 2001