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Man i hate scammers! they should be strung up. I wish i could remember what password i was using? I cant so i am going about changing all others. Good luck Ross and CB team in getting it sorted.

I think the only way this would ever be resolved would be if say a biab wort could be split at lautering, one kept as is and the other recirculated and cleared up. Everything else down the line kept equal and the resulting beers measured for lipid content? if this can even be done? i would...

Hmm this thread just wants to keep going heh. Getting on a bit in age but this is also a good read - http://morebeer.com/brewingtechniques/libr...2.2/miller.html

Good on you champ.... When you brew something you want to age with a turbid wort come back and let us know if you think there is any difference? THE FACTS for my reality are that my biab beers to my palate did not age as well as the beers i am now producing with clear wort into kettle. The...

I used wet hops very successfully late in the boil and 5 days into primary (beer was at FG) no grass at all. Extract the lupulin from the green matter straight off the bine and all is good, i used 6g of extract / L in primary and the aroma was great, is taking ages to fade as well, have a couple...

+ 1 on that. I dont know what they are like in NSW, but around these parts they are quite strict on vegetation and any obstructions around power poles and lines. I have 5 poles going through the property and having seen how hops grow last year for the first time i would not be putting them...

YES

Heretic Evil Cousin Finally got around to cracking this one. I agree with others this is such a well brewed beer. I really get the " Dank " thing now. Aroma is almost like sniffing a bag of certain type of herb if ya no what i mean...but then there is also this hint of candied citrus in the...

Exactly right.... conditions change all the time and adding to that, the amount of cross and selective breeding that goes on to get these NEW WOW hops, just like any other plant or animal takes many many years to become completely stable, even after all the testing phases in that time there can...

Mornington Peninsula Imperial IPA - bottle Decent hoppy aroma with sweet caramel malt. Loads of oily hop goodness on the palate, pleasant assertive bitterness that is subdued by rich caramel almost toffee malt. Plenty of body, the bitterness helps give a drying finish. Beautiful rich beer, i...

This is exactly the method i have used since leaving the bag behind. Only thing is my batches are only ever 12 - 15L so there is no real heavy lifting involved = no downsides for me currently. Due to my low consumption i doubt i will ever need to brew more than i am. I enjoy the clear wort...

Just my thoughts, i love cali common my most brewed beer to date. I have not used 2112 for an IR, but i have used 2112 twice now in a malt driven beer, no flavour or aroma hops same as what you are proposing. I probably wont do it again, both times it was a kinda take or leave it result for me...

I have and still sometimes when i cant be bothered filtering and boiling my rainwater. I grab small mount franklin bottles pack on special, FYI it has next to nothing in regards to mineral content. Pretty sure Frantelle has a pretty good levels of minerals and prob not ideal for storing yeast...

About half way through this now. Lives up to its ratings. Sweet alcohol on the nose and dark chocolate. Taste is intense at first, sweet molasses, slightly boozy and roasty and big dark bitter chocolate finish. After some time, letting it breath, can notice how smooth and velvety the overall...

Ive been doing this quite a bit so i can get the next batch on. I just leave it covered on the floor for another week. (2 weeks at ferment temp) I see it as a " maturing phase" then bottle, seems to work pretty good. Bottles are generally clear and carbed after 7 -10 days (kept in warm spot)...

REALLY interesting idea. Looking forward to hearing results of experiment.

I agree with everyone else. With that mash schedule and assuming you grain bill was relatively simple? you should be finishing 1010 - 1014 with 3787. How big was you starter?? If you can rack it and add a fresh smack pack before you go away that would be ideal.

I have been using 1272 in many different beers for a bit over a year, orig split smacky 4 ways, usually reuse to 3rd gen. Never had any problems with beer clearing, always clears for me at ferment temps a week after primary ferment is done and i find it sticks to the bottom of my bottle...

Working my way through the Hoptimum... Sticky almost candy like, resinous and herbaceous aroma. Insane hop flavour that coats inside the mouth, big bitterness kicks in quick and continues into a long dry finish. Plenty of malt / full body to back it all up. Alcohol is hidden very well at...

Does not mean much at mash temps, ive had different thermos read +/- 3C of each other through the mash temp range and read the same at 0 and 100 degrees. With that recipe mashing at 67 you should have HEAPS of body and mouth feel. To finish at 1007 you would have to be mashing at 63 / 64 in my...