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Hi ****, Hey wondering who in the coast has a cannular system? Do you know?

No chilled a Porter on the weekend, will be into the FV this coming friday. Chocolate Vanilla Porter OG 1060 FG 1013 ABV 6% IBU 38 EBC 60 74% Pale Malt 8% Vienna ( didnt have munich.... ) 6% Medium Crystal 5% Chocolate Malt 4% Oats 3% Black Patent ( the signature porter malt ) Mashed at...

Hi, I know you probably want a solid beer for your first attemp, but using 7malts is just overboard for the 1st AG. Honestly, making a SMaSH beer would be a better idea. Give yourself a few of them for dialling in the system, getting water volumes and sparge volumes right with a few keg...

Ran an American Amber Ale over the weekend which is fermenting away nicely. OG 1049 FG 1011 ABV 5% IBU 32 EBC 28 80 % Pale Malt 7% Carared 7% Oats 5% Medium Crystal 1% Carafa 3 Mashed at 66c for 60mins, mash out at 78c for 15mins Boiled for 60mins Columbus @ 60mins = 15ibu Mosaic @ 2mins...

TBH those are not the type of hops for aroma, they will work but you would be better off grabbing some more like Citra, Mosaic, Amarillo or even Cascade or Centennial

Brewed my American Pale ale base recipe with different hops, onto the 5th rendition. OG 1048 FG 1009 ABV 5.2% IBU 32 EBC 9 72% Pale Malt 20% Maris Otter 7% Carapils 1% Light Crystal Mashed at 65c / 30mins , 68c / 45mins, 78c / 30mins Boiled for 60mins Columbus @ 60mins = 15ibu Galaxy @...

Last week I ran a Session IPA, carboanting and shoudl be ready for serving by wednesday. OG 1036 FG 1012 ABV 3.5% IBU 32 EBC 6 77% Pilsner - Voyager Malt 10% Carapils 10% Wheat malt 3% Rye Mashed at 71c for 30mins, mash out @ 78c for 30mins\ Boiled for 60mins FWH Columbus = 15ibu...

From memeory the previous head brewer who designed this beer, used El Dorado and Amarillo late and dry hop.

To add the hops and cold crash at the same time, effectively you dont get contact time. That temp change to cold drop hops, yeast and protiens out of suspension. I often dry hop twice, once during ferment ( high Krausen ) and then when ferment is finished, purge with Co2, open and drop hops...

link to website ?

Hi, One of my favourtie styles is the belgian wheat beer but after many many makes I found it would always be clear in the keg after 2 - 3wks. What i found was that when I changed my mash rest temps this improved the haze formation that stayed in the beer. I add this as MHB will be able to...

Keep it simple mate. 82% Pale Malt 10% Wheat 8% Carapils target 1060ish gravity Mashed at 64c for 90mins to finish gravity of 1008 using US05, BRY97 or any clean ale yeast strain. The wheat and carapils will hold some body for mouthfeel along with hop resin. Boil for 60mins Any...

whats your current Dealz Steve?

Try truning down teh pressure as the flow control under 10PSI pressure is causing additonal foam. I can serve my beer on 20KPa ( 3psi ) no worries, serving at 120KPa has issues

What is your serving pressure for that length of line? or is it on the full 10Psi and using the flow control to serve?

Ive got about 100g of each hop in the fridge to clear out before my next bulk buy and teh past few beers have been a bit dull for hop aroma and flavour. Redemption IPA OG 1062 FG 1010 ABV 6.4% IBU 50 EBC 10 Vol 18L 93% Maris Otter 7% Carapils Mashed at 65c/45mins, 68c/30mins, 78c/30mins -...

are you in Truman? or is that a lend

had not even seen a single piece of advertising for this. 100K per annum is a decent start into the industry.

100g of Warrior would be the reason, its a solid bittering hop. It is though used by Dogfish head for the 60m, 90m and 120m continuoulsy hopped beers but with Amarillo and Simcoe in even proportions so it can be used but not as the dominant hop during dry hopping

Fom what I read two things are the stand outs: Mash temp at 67c - quite high and leading to a higher FG Yeat Strain - S04 - a low attenuating yeast These 2 things combined are seeing a higher FG, interested to know if they taste sweet, to me 1020 would be on the sweeter side. I would suggest...