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If this is true I really wasn't too far off the mark... Might have to give it a go...

When I drink Fat Yak I find sometimes you get a real Cascade hit straight off the bat, with a much more subtle hop character at the end. That Cascade hit is sometimes like a punch in the face but sometimes is just a note. It seems to vary from case to case but I much prefer when it's a big...

My understanding seems about the same as yours, Ted. Lower ferment temp will reduce esters but AFAIK won't result in a drier beer through increased attenuation. But then again maybe from a sensory perspective, we perceive less estery beers as drier?

If I was made of money I wouldn't hesitate to splash out on something like this. It would be a pretty darn nice 'show piece' for the home bar and I can't see why people are bringing in the AG vs extract debate. Beyond the promo crap this seems to me to be a fancy fermenter and dispensing...

1) What inspired you to start home-brewing? Why do you continue to home-brew? Got a kit as a gift. Enjoyed it, so kept doing it. 2) How did you go about finding the equipment? Received initial lot as gift, equipment expanded via small purchases from local homebrew shop 3) Was it hard to find...

I've said it before and I'll say it again - they should make a summery wheat version of their current pale. Don't rock the boat too much - same yeast, a generous quantity of wheat malt and perhaps a touch of POR late hopped. I'm thinking about 4-4.5% abv. Same bottle and similar labeling to...

I have dumped about a third of an old kit yeast (Coopers) into a juice bottle before and had good results. The cider was nice and definitely not too dry. I'm kind of thinking the lack of nutrients helps the yeast to peter out sooner resulting in a slightly sweeter brew. Had no problems...

I'm about to make up a small batch of simplest using nothing but Home Brand apple juice and a small starter of recultured Coopers yeast. Anyone tried this yeast in a cider before? I reckon the fruity notes would work really well. Hopefully it won't attenuate down too far. I'm hoping it'll end...

I've be inclined to do exactly this.

Can you pick out some of the 'mould' with a sanitised spoon? If so, grab some, have a feel, have a sniff, (have a taste? ). If anything seems off, it's probably an infection. Either way, I'd be inclined to act as per HB79's advice above.

Hi NME That looks like a pretty decent recipe to me. With US-05 you'd have a rather true-to-style American Amber and I'd probably stick with that. Amber DME will behave the same as Light DME but yes, the beer will turn out darker and a little 'maltier' tasting. S-04 is another yeast you...

Anyone ever tried throwing a handful of corn-based packing foam into the mash? :ph34r:

Small handful of crystal provided no noticeable effect... That said, I soaked the chips too long, so lost out on smokey flavour too... The grain is still in the chips for next time so we'll see how she goes among bone dry woodchips...

Hmmmm.... I'm about to put a beer-can chicken on the bbq with some smoking chips. It just occurred to me - adding a little roasted malts (i.e. dark crystal) might add some interesting flavours. Has anyone done anything similar? Will I be wasting good malt?

This Father's Day thing is awesome. My first isn't even born yet and it's already getting me stuff. WIN! Good kid, that one, good kid.

Acetobacter is what I was thinking. Tasted fine though, which is weird. I would have expected some sort of vinegar characteristic. Tasted the scummy top (just a little) and it seemed okay too... Yeast was WLP810 San Fran lager on its 3rd generation.

Just wanted to throw this one out there. Beer bottled today - tastes fine, good in fact. But there was something interesting going on over the surface. There was a very slight, and I mean slight, oiliness to the top of the beer and the top third of the batch contained a lot of tiny little...

The website's live and provides one tidbit of interesting information. The beer is apparently all malt. http://www.vbraw.com.au/ If this is an all-malt beer using judicious POR and the dryness is achieved through a combination of (gasp!) mash temp and attenuative yeast, then maybe the...

Give it a go, i reckon! Next bottling day, add a strong tea to the final quarter of your bottling bucket. That way if it's no good you don't lose too much beer!

Dropping your pot into a sink full of cold tap water should bring the temp down fairly quickly. I do mine this way in about an hour using three or four water changes.