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I'd keep it at one day because the dry hop is with galaxy. IMO, dry hopping for any more than a day with galaxy brings a certain grassiness to the beer which can overwhelm the passionfruit/tropical nose, as well as reducing the smoothness of the mouthfeel, which is one of the great features...

20L batch size. I don't think warhog is a case of simply scaling up. malt base is completely different, and I'd even go so far to say the hops used are a slightly different combination. you just don't get that passionfruit aroma from hop hog. hop hog is more about citrus and pine

Feral War Hog is an outstanding Australian DIPA with 97/100 on ratebeer, and I'm surprised there hasn't been much discussion about how to brew a clone! I'd consider this beer the Australian equivalent of Golden Road's Wolf Among the Weeds IIPA, which is super similar in style in terms of a big...

http://goldenroad.la/stories/2014/ninety-nine-problems-but-a-beer-aint-one-wolf-among-weeds-ipa you're welcome ;)

Coburg might be a bit far man for the old bike man!! But thanks!

Hops and grain came in the mail today. The hops I was planning to use for bittering and aroma have a much lower alpha acid than I expected!

I've been forced to embrace the PET bottle for my precious Meredith Lager so that I'm allowed to bring them along to the amphitheatre in early December. Between now and then, I'm concerned about losing carbonation and oxidation. I've got about 2 months. I'm guessing that if I prime my bottles...

Could I grab the recipe he emailed you over from you?

Cheers for the feedback everyone, extremely helpful. I think I'll go for the 3711 and start off at a low temp and let it rise. Might stick a hot water bottle onnit after a few days.

Would you associate a mid-20s temp with a saison as easy going on the esters as the belle and the chevalier? Because I was hoping to ferment at a lower temperature, but I'm worried such a low temp would produce something closer to a flavourless pale ale.

I'm pretty keen to brew a clean, refreshing, slightly citrusy saison akin to La Sirene Belle Saison or the Bridgeroad Chevalier Saison. I want to brew ASAP so that I have enough time for conditioning so that it's very drinkable by December. I'm using an uncontrolled temperature environment, so...

Any suggestion for the caramunich addition? And should I just cut the pils out?

Heya, So I'm going to have a crack at my first sour. I'm planning on following the recipe proposed in the Beer and Brewer magazine, but I'd like to get it super close to Rodenbach Grand Cru, which is also a flanders red sour. OG: 1045 FG: 1008 ABV 4.8% IBU 8.6 21L 3.6kg pilsner 500g crystal...

I used torrified wheat in the last few brews, could that have anything to do with it since its not heavily modified? Perhaps I need to just do a step mash?

churrs

Ok. Any suggestions on what to use instead of crystal?

Know *

I already know that the FG of stone isn't 1012, and I'm really getting sick of sweet beers. If crystal is supposed to be unfermentible, is there perhaps another malt I could use that would achieve a similar colour and flavour? Perhaps stone uses a portion of marris otter, which is ferment able...

Their*

I was planning to make a stone IPA w the BYO article. They're beers are super dry, so how would they achieve that without amylase? So amylase only works for pale or pilsners? What about something like mashing the crystal seperately from 45 to 55 to 62, and then adding the pale malt in with the...