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There was a Jamil show where he was talking to a commercial brewer who mentioned 2 IBU stats, can't remember the phrasing but I think it was along the lines of; 60IBU into FV & say 50IBU packaged. No idea of details but there is definitely a difference between the calculated boil and what you...

Mate you'd be much better off giving it more time on the yeast. There is clean up which happens even after reaching final gravity. Most people would tend to leave the beer in primary at least 2 weeks - I usually do 2-4 weeks depending.

hope it turns out drinkable but would recommend selecting ale yeasts that are OK at that 18-20C range until you get something more stable sorted for sure. Lagers are a bit of a challenge and if the temp gets up above 13/14C you are probably going to start getting some off flavours. You also...

Hey Slugger, hope this isn't too late for ya, but that fridge looks just like mine. I had to do a bit of surgery and slice some of the middle door shelf off to fit the bucket in. It has very annoying door shelves so I'd been meaning to remove all of them but left things to pitching time and just...

So for a Sydney brewer, what is the tastable difference between no water treatment and water treatment? Anyone done side by sides? If chlorine is the main thing, what's the main off flavour you get in beer - I haven't noticed anything in homebrew different to commercial?

Can't comment for roggenbier but I've got a 1010 ale that feels too 'thick' for my liking because I undercarbed it. I bottle - think it was ~1.9-2

Do you need to do water treatment? I live near Ryde and the water seems to be good. Never had any off flavors but I also haven't gone and tried tweaking water Chem either for any specific brews. Maybe run a brew with plain tap water as a control - same as one of the affected recipes?

I think the time when I really noticed any 'alcohol' flavour was on a beer that had fermented warm - probably between 20-25 or 26C with some fluctuations. since then have done heavier beers with no alcohol flavours. Time will probably help if it does taste a bit rough.

yeah mate it'll be fine - was in sanitiser and then will be in alcohol, it will probably settle into trub in no time. no dramas at all - pretty sure there have been stories of cockroaches found in trub on here before if you do a search...

Mate I'm not sure if the fluctuations between 10-18C will be good for your beer. Much better to maintain a steady 18 for ales or a steady 16C etc than have it swing so much. Lagers I wouldn't do without temp control but you could easily do good clean ales at their lowest term temps - eg. 14-16C...

Yeah looks like the Sydney rains weren't enough to kill them. Better late than never - things are starting to get warm now too so hopefully they'll kick off more soon!

Hey ADR, are you able to elaborate a bit on the 70-72C rest? Might have to try this one. Would you only do it on thinner beers e.g. 65C mash or would it still have an impact on a 68C beer? I take it you then ramp up to mash out at 75-78C following.

Yeah I find English bitters might meet your 'smooth' criteria. They usually are a bit more malt forward than overly hoppy, they tend to be mashed med-high and also have some nice caramel flavour and lower carbonation on top of that. Very easy drinkers and you can play around with hops to suit...

So has anyone had great success removing yeast from a BrewBucket without the use of anything fancy? E.g. maybe aiming the racking arm down after say 4-5 days, letting some of the break material out. Then waiting for fermentation to finish a week or so later, and then sucking some of the yeast...

Keen to hear of you get the balance right. I loved that beer, it tasted like I was drinking a 5% pale ale, albeit pretty hoppy...

Yep that would be fine. If you measure your SG after the boil, you can also figure out how much water to add exactly to hit your target gravity.

I just cleaned mine yesterday (thanks Barleyman)! Doing the Tricleanium soak and then acid rinse. After the TSP,the water was definitely grey and had some little blobs of oil that might have congealed a bit that I think I saw. After the acid cleaner, the water turned a blueish tinge. I just...

Last time I checked a week ago, my rhizomes also hadn't broken ground - im based in Sydney and the did get a bit wet over the last month.

Yep, I think you should move your hop stand to 80-90C or even just do flame out addition,15-20 min stand, then chill down. I'm sure you still get oils and aroma at 70C but a fraction of what you are aiming for re. Bitterness... If it has been across many brews, this could definitely be it.