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I'm in!!!

Thanks for the feedback guys. I still bottle my beer and usually remove the airlock immediately before transferring into bottles. This time, however, I removed the airlock too early and had the fermenter sitting open while I was adding the priming solution to each of the bottles. Half an hour at...

Recently I have been experimenting with hops driven fruity flavours (no fruit) in blonde ales. I have achieved mango, passionfruit, apple, pear, lychie, rockmelon and honeydew flavours. This latest brew was supposed to be a mango forward flavour. I wanted to create a drier beer, so what I did...

Thanks Dave! I have taken some time to peruse your summation. I like it. Comprehensive and informative. You have done a good job. This has certainly put me on the right track and will be very useful. I'll save it for future references.

Yes, It was exactly what I expected. I guess my original query was somewhat ambiguous. What I really want to know is: How is it possible that some styles (eg. Australian Sparkling Ale) suggest attenuation rates of 90% without the use of diastaticus variant yeasts or excessive use of simple sugars?

Thank you. I appreciate you taking the time to reply. I found your suggestions very useful and will, indeed, take it on board and continue my research in the areas you have suggested.

Thanks for your input Rooster. You may be able to help.... It's not a particular recipe of mine that is the issue. It is that certain styles listed on BF state an OG/FG difference that implies a 90%+ attenuation. I wrote my own calculator on Excel which always delivers similar target results...

Thank you all for the advice and suggestions. Time now to start experimenting with fermentable sugars and (separately) enzymes. When you say "Saison yeast" are you referring to diastaticus variants or are there other non diastaticus Saison yeasts with very high attenuation rates? I don't want...

I have been trying to create a drier beer by increasing the attenuation. Many of the styles that are offered on the Brewers Friend recipe builder suggest attenuation rates exceeding 90%? I often find that my recipes do not fit the style because my FG is too high even when I achieve 80%+...

No!! I'm not going to risk wasting that much🍺 If I give it a go I'll probably start by dosing 100ml at a time🥃 I have tiny syringes with 1/100th ml graduations so I should be able to gauge it closely.

KegLand offers a range of concentrated natural flavours that they call "Punchy". I'm interested in trying some of the fruit flavours as an alternative to real fruit but I can't find any reviews or testimony from anyone who has used them. Has anyone used these or other products? What are your...

Thanks for the input Vic, I understand. I have other concerns, comments and and questions but I won't continue to hijack this thread.

What works best for me is not to cold crash in the fermenter. I may be wrong, but I think that the cold crash can occur after the bottles have been primed at fermentation temp for a week. I bottle directly from the fermenter into bottles that are individually dosed with priming sugar solution...

This is my Tropical Pale Ale The passionfruit and mango flavour is achieved with hops only, no fruit. Finished the glass by the time I wrote this. One of my best.

I use dextrose to carbonate, but the dextrose I use (as most do) is dextrose monohydrate which is about 9% water. So if the calculator suggests 200g, I use 220g to achieve the correct carbonation. Maybe you (or anyone) can help me with this: The calculators ask for a temperature of the beer. If...

Thanks for the advice. What I meant was that the temp is reading low only after the electrical blowout repair. It was reading correctly for years beforehand.

Thanks for your reply and advice. I purchased the DigiBoil in late 2019 so it is no longer under warranty. After speaking with one of your colleagues on the phone, I decided to repair the burnt out connection. The screw which holds the connectors seemed to be fused and could not be removed, so...

I found this interesting comment on reddit, posted by 'UnoriginalUse' 3 years ago: "What I usually do to determine variable boiloff rate is a gravity * volume calculation. If I start the boil with 16L of 1060 wort, and I'm aiming for a 12L 1080 wort, I take a second gravity reading around 10...

Can you elaborate?

I have found that the most significant change in boil off is due to heating differences. The temperature of the wort cannot exceed its boiling temp. By applying more heat, you affect a more vigorous boil. This is an obvious indication that the temp is being limited by an increased release of...