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Good Day Brewers, Now that my "brewery" has fermentation control settled, I think my next step on the path to better beer consistency is a better bottling/carbonation procedure. My current process involves bulk-priming my brews by racking my beer into a second fermenter with sugar added to...

Going to try a 9%ish DIPA on Friday, 200g mixed hops during boil and stand, 200g dry hops, pitching the wort on the yeast cake from my pale ale (currently cold crashing).

I've got a brew day tomorrow with nearly the exact same grain bill, but I'm going with Eukanot Hops to try and mimic BentSpoke's Barley Griffin. Going to do a double batch, and test out dry hopping one batch only, give me a chance to compare.

I'm bottling up the Aussie Sparkling tomorrow! OG 1054, FG 1012, really going to be difficult to wait 2-3 weeks for them to bottle condition before I crack one open. Thanks for sharing the recipe, it looks like it's going to be a good one!

Just got an erlenmeyer flask, bung, and some DME for fathers day, so I'm going to get a yeast starter going and try your Aussie Sparkling recipe next Friday. I might do a double batch so I don't get too thirsty as Spring heats up

I think the real reason I sparge is the 'Tradition Fallacy' - It must be important if it's the way it's always been done. I think new brewers like me are sometimes a little too worried about making a 'bad' brew, so we tend to trust doing more than doing less. I've even seen posts and youtube...

So, I haven't actually been worried about the "Dead Space", as from what I've read and got advice about, it's not really an issue if you have a recirculating system like the Guten. I've done 3 brews on it so far, and I've hit most of my water levels pre-boil by just following instructions. I...

My first attempt.....

Roundabout Time to get Moving! Our local (Canberra) blog just posted the following article about Tumut River Brewing Company being in a bit of financial strife: 'It's your shout': Tumut River Brewing Co puts out an SOS to keep the doors open TRBC not only do a great range of craft brews, but...

Wait, wait, wait, hear me out..... just gone down a foam insulation rabbit hole. New Bottle storage idea: Get a second hand esky or make a simple box. Place empty bottles in box, leave space between each one (might need to find a way to stop them moving around) Get expanding spray foam, and...

Contrary to my name, I'm actually located in Canberra, home to overnight minuses in Winter and 40+ degree scorchers in Summer. Historically, it seems that I don't have to worry too much about 20+ degree median days until the end of October. Looks like my best option for conditioning a Tripel or...

Greetings, Now that winter is starting to back away slowly, and spring is near, I'm getting ready to make some highish ABV Belgian styles that I can bottle and hide away until Christmas/New Years. I'm pretty happy with my fermenter setup/temperature control, but when it comes to storing the...

I just had a Dymo label printer lying around, so I've started putting brew/bottling dates, og and fg, yeast type stuff like that, but looking at some of these, I really have to step up my game.

That's fantastic. I'm definitely going to give that a try. I'm doing a double batch of American Cream Ale this Friday (every second Friday is a Brew Day now!), and then I might try to replicate your recipe on the next brew day. I've never done a yeast starter before, so that's something I'm...

Next Batch - American Cream Ale Then - Sparkling Ale (depending on getting a second hand freezer for temp control) Then - Attempt a pseudo-larger with Kveik yeast Then - Interested in a White Rabbit style dark ale

I'm just looking up how to decant yeast from commercial beer. Does Coopers use the same yeast for their Pale Ales and their Sparkling Ales?

That Aussie Sparkling sounds great. Keen to hear how it turns out. I might try that soon. Just have to set up proper temperature control other than ‘in a cupboard in the shed…’

Short answers are the best! Thanks for helping out. This forum is awesome!

Good day brewers! This question might have an obvious answer, so apologies if this frustrates... When following recipes that have different mash temperatures (including Mash out temps), I assume that the mash times don't actually include the time it takes the water to rise from one temperature...

Thank you everyone for your input! My system is a pumped system, so I realised the deadspace isn't important, as the liquor is recirculated, so it is just the water amounts I need for the desired final yield. I used 6kg fermentables (Pilsner and wheat for a Hoegaarden style witbier), with a...