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Put a stout in the fermenter the other day. It should be fine.

Can't you just gaffer tape the kids to a tree branch instead?

A lot of breweries do contract brewing, either to build the brand to get capital to buy equipment or to deal with expanding demand when the on site brewery doesn't have the capacity to deal with it. You'll be surprised how many craft beers are made by Independent Distillers (a prominent contract...

Remember when ahb.com.au redirected to this forum?

You could either stop boiling and accept a slightly lower abv or boil til the end and accept a higher ibu level. Who cares, it's not like you must absolutely hit a flavour profile

For those of you who end up in South Australia for some reason and are tempted to try fruchocs, don't, they're abysmal.

Wow, and it's valid all the way until 2005!

That's all in the Malcolm Fraser thread

Yeah, definitely a criticism. It indicates poor yeast handling and yeast health, and there is really no circumstances where it's a flavour people will want.

Pain in the ass or not? Pain in the ass

Describing a beer as marmite/vegemite is not saying it's yeasty but rather that it tastes like the yeast has undergone autolysis (which happens to the yeast as the spreads are made).

I wonder if Vale Ale could be sold as the go to beer for funerals. It has an appropriate name.

Yeah, galaxy throws up a lot of grassy notes, it's pretty hard to get rid of it. That said, I disagree with the above post that argues whole hops reduce grassy notes. Whole hops contain more vegetable matter than pellets, and that is where the grassy notes come from.

Most newsagents sell them.

Ehh, doctors aren't fully agreeing on this. There's arguments on both sides when it comes to the effectiveness of either diagnostic method.

Hmm, I'll have to give that a try. Sounds like a nice combination.

Hardness is a reference to mineral content- calcium ions, magnesium ions and so on. It isn't a measure of alkalinity, though it can influence it

It'll be fine

Grain

Yes you need to have smoked malt, the type and maltster will determine the appropriate percentage