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One of the best beers of the night for sure!

Yeap, Fair enough, it is a bit of a trip to get out there from the CBD for afterwork drinks. And you are supporting the craft breweries. :) We should get some AHB'ers to meet up there for weekend beers.

After moving to Sydney from San Diego CA. 7 weeks ago, I have immersed myself in all of what Sydney breweries and bottle shops have to offer. I have tried almost every beer I could get my hand on and been to every brewery in a few km. range. I did lots of homework and have books on OZ...

Brew Chem 101, HomeBrewer's Garden, Brew Ware, and if you like Sam from dog fish head-Brewing up a business is pretty cool.

Yea definitely cold steep the beans, I did an Espresso Porter that just won a medal, I talked to heaps of people before doing it so I wouldn't mess it up. The process I chose was to very coarsely grind the beans, I put them in a zip lock bag and cracked them with a rolling pin. Then cold...

Most excellent topic and good advise so far! Get White and Zainasheff's YEAST book, that book made me a better brewer and yeast handler and it will blow yer mind if you haven't got it yet! oh and www.mrmalty.com has a nice pitching calculator and yeast starter info

I fermented an all grain beer that Barls and I did, I dry hopped it, so bottling time is in the next couple days. I want to drop more of the yeast and hops out but I don't have access to a fridge temps to drop all that stuff out. I was thinking about getting a plastic tub and putting the...

yea not the best but I had a belgian golden strong with BGStong yeast/Saison blend and took it up to those temps with a couple sugar additions during ferm. and it was super HOT alcoholie in the beginning but after a bit of age it won some nice awards. its amazing what temps those belgian...

That would be awesome! I can get a few vial or maybe steel some yeast from Schwartz. Im a nut when it comes to a big healthy pitch. its all about sanitization and fermentation.

definitely re use the cake if it was a clean healthy pitch. You are not over pitching. The best way would be to clean transfer the cake to another container and rinse the yeast with sterile water and remove the trub/dead yeast/ hop matter. there are a few youtube vids on that. then if you can...

haha awesome so no yeast starters? yea just lemme know i'm not far away and anything to get me outta kings cross is good.

I agree, unless you have a lawn mower bag worth of hop debris at the bottom, you should be able to pour clear beer in a pint or two. Let it all settle out. But definitely a good cleaning of the lines and faucet should help too.

welp I have the week off.

I'm here now in Sydney. I bought a fermenter. Anyone brewing anytime soon? I'm looking to mooch off of someone's equip or do a shared brew day.

Yeap 5 or 6 days max unless you want a grass salad beer! take a gravity reading and use your palate, you'll know

Yea it's only for a few months then on to Melbourne!!!

I should bring a couple 40oz bottles of American malt liquor to Sydney! this style of beer is great! and a lot of you will shit on my opinon but, imagine your favorite premium Aussi lager that is 8% so it tastes pretty good and gets you nice and fucked up!

Dude! just brew big hoppy beers with less bittering hops.. you have a good problem. RO is awesome to use with just a small blend of street water to give some minerals but you have the perfect English water

yea big ass exposed electric probe or probes to heat the wort, shit heats up too quick and in one small area and caramalizes some of the wort to give it a different, sometimes un-desireable characteristic

That's some baddass info Nice! welp, I know what im digging into right away Thanks for the encouragement!