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Evening all! I'm looking at brewing up an IPA tomorrow and am looking for inspiration for a recipe! I have bag loads of JW Pilsner and ale malt on hand, JW Caramalt, Wheat and Munich II to bring it to life. I'm thinking of using Hallertau hops, other varieties on hand to add bitterness. Also...

I'd say you have plenty of active yeast still on hand but all a little tired and headachy. Maybe try popping in a bit of yeast nutrient to awaken their natural desires! Now, is it wrong to start chatting about THD and SNR here - better not... although I'd love to know about your thoughts on...

When do the adds start appearing on Ebay for rhizomes? I was a bit slow off the mark last year and nearly missed out! Hoping to add a Galaxy to the garden this season.

Don't know, but doubt you'd get them more than a couple of weeks out of harvest as they'd spoil pretty quickly. I'm guessing they'd process them pretty much straight away. Interested to find out if anyone knows though...

Check out http://craftypint.com/ The map's pretty handy for an out-of-towner. Some good info on there too!

Not actually on your way back to Eastlink, but a short drive up the hills is Kelly's Bar & Kitchen in Olinda. Nice Sunday session guaranteed! http://craftypint.com/beer/bar/kelly-s-bar-kitchen/

Thanks for the 'heads up' guys, I'll look into that book!

More interested in temp variation. Admit at this time of year it wouldn't be more than 4 or 5 deg a day.

I dare you to introduce two young children into this scenario... "Jamie, quick, pass me that spray bottle!". "Which one? This one? This one daddy?" "YES! LUKE, close that tap off!! Jamie, don't put your finger in there! Luke, SHUT THE TAP!@!"

I'm pushing a fair few brews through my brewery at the moment which is putting a bit of pressure on by brew fridge. Question is, how critical is consistent temperature late in fermentation? If I take a late US-05 (for example) out of controlled conditions to go from 1.015 to 1.010 in...

I've been using something very similar for the last couple of years with nothing bad to report. I was a bit conservative with the grind early on resulting in fairly poor effencies, but now have the grind adjusted to give me 75% + every brew. As for a hopper, I have a very enthusiastic 4 year...

Actually looked this up yesterday. Fermentis recommend 12. Make sure you double your dose if you pitch at this temp though.

I'm tending to agree with the power point being the issue. If it's an oldie or not frequently used the copper inside will be oxidised reducing the contact area and increasing the heat. Maybe try the urn in a more frequently used power point and see if you get the same result. You might be...

Who ever said you can't merge brewing with gaming! Maybe you could fit an Xbox controller to the STC1000 for a more interactive brew day!!

Had mine submerged in my HLT for 8 brews now and no probs. Can't see why you couldn't drop it in your fermenter after a little sanatising...

Grand Ridge Hatlifter Stout is very drinkable & won't put you to sleep! (Snuck in 6 over the weekend).

If only someone out there would invent a mechanical device to perform the same task as efficiently! They could call it a 'bottle opener'.

I dry hop 75g for a 20lt batch! Now your talking passion fruit! This is closer to the S&W Pacific, so I'm told - and it's lovely! I bitter with 15gm for 60 min and find this is more than enough for my tastes. (plus 20 @ 20). I also agree with above comments about tiral and error - it...

6 or 8mm toughened glass? Probably not the cheapest option, but...

I'm by no stretch of the imagination a mash master, but why not replace the cane sugar with a bit of wheat for heat retention? Also love the Hersbrucker, love to hear how it comes out.