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I roasted pumpkin once. I also tried the legit American canned pumpkin (unspiced) used for making pumpkin pie and that was Orsum! A lot less effort.

Here's my 2c. I'm thinking too much choc malt for a Black IPA. I personally prefer to add a touch of choc pale to mine, others leave it out altogether. So, I'd say to reverse the Choc and Carafa II quantities. More Carafa than choc malt. You want it dark with a hint of roastiness (well...

Top job mate. There's nothing like wooden crates to get you all nostalgic. In fact, back home in NZ you can still buy a dozen long necks in a wooden crate... (I know, the nz timewarp LOL). I might have missed something, how does the handle piece attach to the bottom? Or is it just glued to...

Looking forward to it!!!

I love NS. But like everyone else says, in moderation. I know there have been some successful commercial beers where they've combined NS with other hops. My personal experience though I've found that NS doesn't play well with others...

Here's a Murray's Dark Knight clone recipe I've done twice now with a fantastic result. I'd say its so close that I wouldn't change a thing. I'm not using the same brand of malts as Murray's but they're very good substitutes. Recipe: Caped Crusader (Dark Knight) Style: Brown Porter TYPE: All...

For me, 10 points over is a lot. Have you tasted it? In the first instance, I'm thinking you should try and raise it to 20c and give it a gentle agitation to wake the yeast up. I had this problem recently when I made a pumpkin ale using Cal Ale II (1272) yeast. Finished at 1.020 and wasn't...

For the first year of BIAB I got a consistent 70% efficiency. However, i'm pretty much getting 75% now due to a process change, i.e. dunk sparge + hand squeeze. Go for 70% for now and see how it goes...

Good stuff mate! You just have to take the plunge. I've been no chilling for a couple of years now. All good!

Yeah, it works well to contain the mess!!! The only thing is that the thread on the Jerry cans isn't consistent so I've found that I need to use more tape on one fermenter than the others to get a good seal. Just sanitise before you begin. If I know the yeast isn't a foamer (e.g. Pilsner or...

I've done it before without issue to the beer quality as my keg fridge can fit three fermenters and I needed to ferment three at once. So I took my kegs out for two weeks. The only issue will be the CO2 wont dissolve as easy since the beer will be warm. But as long as the beer is under...

I know what you mean. I thought of a similar idea a year ago or so. But the bag works fine for me so I didn't bother...

What type of paint did you use? Any surface rust that needed removing?

Yeah most likely Cascade and Centenial based on what Luke uses most. Yeast will be Cal Ale II. That's Luke's house yeast.

I've been brewing with unfiltered Sydney water for a few years now without issue using StarSan to sanitise. So I'd agree it has to be infection. I'm gonna PBW and sanitise a couple of times and ditch my tap. My suspicion is the tap. I "no chill" so the hot wort on top of my starsan has been...

How old was the episode? I'll check it out.

Oh wow! I've just ran into this problem. I detected the odor in the starter but it wasn't that pronounced so I thought it was just the hop I had used as it was the first time I'd brewed with it. During the ferment it was a strong medicinal aroma that reminded me of a rubbery smell. I've...

Orsum! Maybe I'll try it by itself next time assess the flavour (and smell).

I looked into options to identify how much was left in the keg. Would be cool with a digital display for "Brew Porn". But I just tap the side of the keg with my finger going from the top and moving down. As soon as the sound changes to a lower note, I know where the level is. :)

Ok, thanks. That's reassurring. Yeah, I can smell the fruity melon zesty thing you describe. There's probably just a hint of aroma that reminds me of rubber. Maybe its an New Zealander thing!!! :lol: