Search results

3711's a bit of a monster, I've used it a bunch of times its rarely finished above 1.004 no matter the starting gravity.

-- Seems I might have pitched my slurry of 3711 & Brett mix rather than the clean 3711. It reached 30C and now smells of galaxy hops but tastes like root beer or the antiseptic cream - Germolene. 10 days of dry hopping, grapefruit zest & juice has restored some balance but it is odd.

Ive become a bit obsessed with saisons and farmhouse ales and have been making them only for the past year and a half, just using ambient temps and mainly using 3711 pitching 18ish and letting rise to whatever. In Sydneys winter they still get to 22-24 and are pretty clean with the summer ones...

hi, 4th year brewing, originally from UK but been in sydney 10+ years, just migrated off the kitchen stove to full boils in the garage. After an initial couple of questions I soon realised every question I had, had been asked and answered already such is the greatness of this place. a cheers...

cheers folks , ill pop a couple in water and give it a good sniff.. if its not obvious ill take one over to one the the local-ish stores and see if they can tell me.. ill probably call the original store as well. Amarillo is a few dollars more a pack so theres a good chance its probably is...

So I bought a packet of Hallertau pellets intended for a delicious wheat beer. Only when I got home I noticed it has 2 labels on it... One side says Hallertau AA4.7 the other side says Amarillo without an AA. From what i read Amarillo bitterness is way higher than Hallertau. The HBS is not...

thanks! Ill do this.. despite my need to taste...

Hi, my first brew attempt - an ale - coopers Trad Draught, wheat malt extract, cascade finishing hops, american ale yeast typically I lost control of the temp and pitched the yeast at 28-29˚C.. I got the temp down in a day to about 22˚ and its been there ever since. It was very slow to get...