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My sleeve is getting done soon, can't wait for the pain

Designing great beers and brewing classic styles are really good intermediate books. They both give good info and also give you recipes. All the recipes bar one out of bcs (that I've done) have come up real good, and that one was my fault... Edit: clarification

Haven't had a dissapointing beer from these guys yet.

I've brewed with s-189 at 19c and the beer was as far from fruity as an RIS is from being straw colored. Was it perfectly flawless? No, it did have a barely noticeable diacetyl issue (I don't like diacetyl so for me it's an issue). It wasn't with a fwk though

$10.05 :P

Congrats fish13

I have (all Wyeast), 1056, 1272, 3068, 2112, 1968, 1007, 1768, 3787, 1469. Some in smack packs and some in vials under distilled water. Various ages up to 12 months so some would need to be built up. I've not got much I want ATM but happy to swap for a beer I guess, or I guess I wouldn't mind...

Love him or hate him, or just meh about him, Rudd kinda gave a big **** you today from the bits I saw. Me I don't care much for politics so it was just fun

I've found that the Briess dry extract gives me a fairly lower FG than other extracts (Coopers & Bintani are ones I've used), usually below 1.010 or bang on. Sometimes as low as 1006, if there's any sugar in the recipe replacing a small potion of it.

Vroom vroom, wriiiiirp iiiiirrrrrrxccc Internet burn outs are fun

I think the glasses look pretty good...

Had a rock in sme once, put a dint in the rollers on the old Marga

Tried this a few times now, pretty sure I'm just not a big Pilsner fan

A few weeks, yeah, no worries, stored right. A few years, forget it. Spend the few $$ a make better beer

Very nice beer that was waiting for me when I got home from work. I just love Pommy Ales, wish I could brew em' half as good as this

Never used, or even heard of Brewzor. But 1.060 is not right for those ingredients. I'd be expecting 1.043-1.045. Maybe you had a bit of unmixed wort in the tap? I usually discard half a tube woth after mixing like hell, then take a reading

Nice WB Got some George Benson going ATM

That's because the gravity is the same. If you boil full volume with all the fermentables it's the same as boiling half the fermentables in half the volume, IBU wise. Boiling half volume with half the ferm's will give you better isomerization than boiling half the volume with all the ferm's. No...

If you are adding lme/dme after the boil the you can click on that ingredient in the recipe and check "add after boil". Also adjust your boil to what it is and use the top up water in fermenter bit. BS will work out the correct IBU based on what you tell it you are doing. When I do extract beers...