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If you can chuck it in a box and it does not cost the earth to post it out here? i will take it and reminburse you for postage, i cant see it costing more than $10?? I was thinking the other day how a smaller pot would come in handy, means i can stop using a plastic bucket for my 3rd vessel and...

THIS Also i had no idea how beer was made, i just had an inclining it could be better than most commercial beers i had sampled. I joined here just after doing my first and last kit from LHBS and my interest in learning how to make beer i love from scratch snow balled very quickly from there...

In my experiecne 1469 is one of the most ferocious yeasts, ferments hard and fast, drops like a brick after and needs good temp control. I would be looking at your yeast handling. From reading your previous posts, sounds like your yeast was not in the best health? Same lines as above, look...

I am just parroting the following links i have saved, some good reading from TB on finning in general, but also in my limited experience gelatine works better on yeast which is its intended targetr at ferment temps just before cold conditioning...

Agreed on all counts, i grabbed a couple the other day and was pleasantly surprised, cant go wrong for the price...until as you say they are subjected to poor conditions.

IMO your best to try and get your beer as clear as possible before kegging. Your beer does not need to be cold for gelatine to work. IF you were to cold condition primary in the future the best time to do it is just as you start to drop the temp. Even at ferment temps if you gelatine(or not)...

Never, i was referring more to the scene as whole :P but for all i know it could be you most weekends..... :o

:lol: You wish

Exactamundo its way to thick, looks almost solid

From your previous thread, i am just thinking?? that it is a problem with the turbid wort from biab and your element may be a slighlty hotter one than the un - clarified wort can handle? Different kettle of fish, but in my thin big W pot on electric portable stove element with biab i always had...

I agree with this and it relates to most things in life, there is no plateau. We are like dogs chasing our tail :D I brew once or twice a fortnight - generally only 12 - 15L, there is always something going in the fermenter and waiting in my single no chill jerry. Have been brewing since...

I hear that B)

Necro! I did a slight variant of this, pretty much same grain bill my own hopping schedule. Really enjoying it. Mash at 67 degrees Ferment with WY 1272 @ 20 degrees Est Original Gravity: 1.075 SG Measured Original Gravity: 1.071 SG Est Final Gravity: 1.019 SG Measured Final Gravity: 1.015...

I reckon the grain bill looks good, you don't always need crystal. For me 20% rye can give some perceived sweetness / slickness mouth feel, especially if you mash 67 - 68 I dont like the idea of NS and citra with rye but thats just my personal taste. Give it a crack

Filter? :D Post pics when done!

Then please tell me how make something like Heart of Darkness :icon_drool2: While your at it Spartacus too :lol:

Great beer, very well brewed and balanced for my palate. The cascade and chinook paired with the Belgian yeast esters is interesting and pleasant to my nose and taste buds. Rich bready malt backbone, low carb, somewhere between medium and full bodied. Great head and retention. I get some...

That was me, i was lucky enough to have yarn with murrays daughter at Manly one time, where you will find some of the best beers in AUS on tap and in the bottle. I have had the same problems with bottles from Dans and originally sent Shawn a email just politely describing my experience and...

I have had some older sample go greyish/brown colour after 9 - 12months - rinsed several times, stored under clear water. They fire up in 100ml of wort no worries. Of course always taste and smell in later steps - i have learnt the most about yeast health from smelling and tasting EVERYTHING...

Yes its an awesome yeast! produces lovely subtle phenolics and fruity esters and in my experience also it has been very very quick to start up and ferment out.