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nice work man

Weyermann Chit malt. It's really lighted malted malt, they use it as an adjunct when they can't use non-malt materials. Kinda like using flaked barley something. I really like it.

CTZ (Columbus, Tomahawk & Zeus) also have that onion/garlic thing going on. Echoing Thistys' thoughts - drink em quick.

Ahh, so that's why extract beers taste so flabby and underattenuated. Makes sense. Do you have access to a carbohydrate profile to extract? It would be interesting to look at. Cheers

Hi Matt, 6mm ID is big for serving line, you'll need a fair bit of length to balance your system. I like using the 4mm ID stuff cos you don't need as much length. I got some "Brewmaster 2" 4mm ID 8mm OD which is great for JG fittings. It's not clear though. Cheers, Sam

Remembered: Beer;OG;FG;Attenuation Franziskaner Hefeweissbier;1047;1007.5;84% Erdinger hefe-weizen;1050;1008;84% Schneider weisse original;1052;1011;79% Paulaner hefe-weissbier;1051;1009;82% Source: brewing with wheat, hieronymus Drryyyyyy.........

The new wheat beer book by Stan has some really good numbers in it from commercial weizens. From memory, they are low - around 1.010 terminal gravitys. I'll post the numbers when I get home (if I remember). The idea of 'stopping' a yeast scares me.

It's sisal twine. Picked it up from the hardware store. This is its second season, I just applied a bit more tension, the twine still seems good. Hope so anyway! It's nice and rough, plenty of texture for the bines to grab.

2nd year Goldings getting freaky.

Yep, works well for the listed applications. I use it quite a bit. The bottle lasts a while. And I haven't noticed any negative effects on beer foam either. Cheers

Hey team, There's a full time position available at Victoria Valley Distillery in Melbourne. Please see the attached pdf for more details. --------------------------- Victoria Valley Distillery is an exciting business which produces and sells Australian Whisky to the world. Our goal is to...

yeah, just teasing! that said, I find underattenuation and too much crystal malt way too common in homebrew, myself included.

I'm still making that mistake...

Let us know how the brutal clone goes. I tried to do it a few years back, missed by a long shot but keen to try again. Super fantastic IPA, up there with my favs. Did they change the recipe?

Pm sent

How much grain did you throw in the worm farm dan? And did you drain/cool before throwing it in? I did it once ages ago, but the worms never went for it and it got lactic as all getup. I assumed it was to acidic and haven't done it since. I'll have to give it another shot, mix it through a bit...

Pretty rad having an internal LC homebrewing comp.

Sounds like there's someone new on the bottling line!

Here's a job that might interest some keen brewers and water distillers in Melbourne: Evening and Weekend Brewers/Distillers Victoria Valley Distillery is an exciting business which produces and sells Australian Whisky to the world. Our goal is to build a reputation of quality and great value...

og 1067 don't look like an apa. and with those ibus, not really an ipa either. can't go wrong with cascade though.