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Murrays Bobs Farmhouse Ale - Just freaking delicious, beautiful aroma, zesty and spicy. Slight funkiness on palate, light but rich maltiness and oh so easy to drink at 9%abv. Retro Rocket Ale - At the other end of the spectrum, i cant believe this beer is only 2.8%abv. It punches well above...

4 Pines PA - Have not had this for a long time, must be close to 2 years. Anyway its drinking pretty bloody good! Very pleasant hop aroma and decent amount of flavour, good malt depth and easy to drink. A bit over carbed for my palate but you cant win them all.

It just depends how you look at it mate. Half full/ half empty. Most people / software when calculating your into fermenter efficiency or brew house efficiency do not count trub. Do what ever works for you as long as you can consistently calculate things for your system efficiency means...

Looks nice :chug: Good pic to, nice depth of field.

Looks pretty active to me mate, in which case if you intend to pitch the whole lot (*active starter) you want to pitch it now. Otherwise as you said let it ferment out, yeast drop, decant spent wort and just pitch yeast.

Statistically you would think swans have to be due for a win against pies and as mentioned above the pies have had a harder run, although that can sometimes work out better. Overall I think hawks will be tough to beat. I think they will probably account for adelaide with not much hassle and...

Finally found some of the Ballast Point Big Eye IPA that was not out of date or going out of date(i refuse to buy it) in fact the best before on these is March 2013! It really is a very tasty drop, fresh citrus and spicy aroma and flavour, extremely well balanced. Hmm Columbus and Centennial...

I would start by nuking everything with various chemicals and heat. Get new / fresh yeast and pitch lots of it. Look into how much O2 you are introducing in your process after ferment.

I am not sure about exact cell counts. I would think what you end up with would have a lot to do with how you prepare and pitch your dry yeast, also how old the pack is and how it has been stored. For a beer that big, personally i would be looking at 1.5 to 2g of dry yeast / L rehydrated...

Did we establish that you probably had aceto infection in other thread? Granted you may be talking about different beers? If so it could be that your other beers have a less severe mild infection and that is what you are tasting? and not Acetaldehyde Just a theory, maybe see if you can get an...

I would consider giving my left nut to be the judge's tasting that one!

Looks infected to me. Only time i had an assumed aceto infection, looks just like yours, tasted tangy and vinegar like. Have a look at the infections thread.

Looks good! I have no chilled my starter wort for about the last year in cleaned and sanitised V8 juice bottles. Wort goes in just off the boil then seal it up and let come to room or culture temp 20 - 23deg and then pitch my yeast sample.

Some great tips / implemented ideas there FJ, that may help many people from different walks of life. I have only ever whirl pooled close to the surface, start slow outside slowly building up speed while working my way in to the centre to form a tight circle, creating a deep vortex for few...

A few things to consider. CO2 will over time strip aroma and flavour and depending on how high you are carbing you can get a bit of acidic bite. What is your process for filling your kegs? How much are you purging them? I always have the keg full of star san or boiled water and run it off...

MO with 3-5% crystal 1065 - 1070OG All hop additions at 10min to get your desired IBU = at least match your OG 1070 = 70IBU Then add 15 - 20 IBU for a 60min hop addition, something like magnum, or in your list centennial or amarillo

Have a look at the sticky threads at the top http://www.aussiehomebrewer.com/forum/index.php?showforum=30

Yep cant agree more. As home brewers we are really really spoilt for yeast choice. Find a yeast that best suits the beer and your tastes then make sure you pitch loads of it fresh and healthy. I use Mr malty and always underestimate the amount of yeast i have and overestimate by 15 - 20% the...

Yeah and VB drinkers have such sophisticated palates that can tell the difference of 0.3%alc :rolleyes: Wonderful marketing

Plus 1 :lol: best thing ive read all day