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Hey Peter, Thanks very much for organising/running/scoring this comp, along with those who helped. This was my first competition entry and it was great to get some very detailed and helpful feedback on my beer from experienced judges, I wish you had these comps more often!! Cheers!

Alright, thank you all for your answers and help. Let's put a little hypothetical out there though, assuming I have buggered up and I have oxidised my beer, is there anything I can do to minimise the production of off flavours?

At what temp do you consider your wire chilled enough to transfer? As I understand it 40 degrees was pushing it. John Palmer suggests below 26 even!!

I appreciate the answers gents, I'm hoping the relatively small volume of wort I've transferred means that the off flavours potentially created won't be too overpowering. Reading up on hot side aeration is pretty interesting and their is some pretty heated debate on the topic on other forums...

So, in a rush to finish my beer prior to heading to my night shift at work, I transferred my wort, approximately 15 L worth, via siphon into the fermenter while it was still sitting at about 40 degrees Celsius. It splashed quite a bit, so after reading up a little bit I'm concerned that I've...

Haha my mate is involved in running this site, so unfortunately it is satirical, but makes for a good laugh. It hasn't stopped that story from being shared round the webs as the real thing though..which is just all an added bonus to them!!

I have found this little nugget on the web that may help with developing a more accurate recipe on this one, note what is said about the dry hopping - 2 different Australian varieties used; "Having become increasingly convinced that Nail's founder John Stallwood is Australia's maestro of malt...

G'day lads, Thanks for your inputs, but I've been a bit keen and went out to the LHBS and bought my required grain base on Pist's recipe, unfortunately it's all premixed into two bags so not open to removing extra crystal etc, this is what I ended up with; (41.3%) 2.5 kg BB Ale Malt (13.2%)...

Thank you so much for the quick reply there Pist! I'm going to have a go at this recipe this week, you'll have to let me know how it goes in a side by side! Thanks again big fella! Question, does this sort of grain bill follow a traditional red IPA or red Irish ale recipe? Or is it kind of it's...

So, I was looking to try and clone this recipe, though I'm fairly new to recipe creation and I'm still working out a lot of stuff in terms of software. I've managed to find some details on the brew itself online, in terms of its grain bill, it uses the following: CaraRed Pale malt Munich...

I recently bought some swing top bottles from my local HB store that I'm a big fan of, no need for any capping devices, just fit them and close. So far they've maintained a seal really well and are easily reusable. I think it was about 15 bucks for 12 bottles, not amazingly cheap but good for a...

Haha Sorry there Kak...I was writing my post with a couple of these (amongst others) under the belt last night. But that's awesome that they give some detail behind their recipe, will be fun trying to get it close.

I was literally just searching about this beer tonight after trying at the Bitter Phew bar in Darlinghurst I'm Sydney. Absolutely loved it off tap, looks awesome as well in a glass.. The best thing us, the missus was a big fan as well, so I'm now looking at trying to copy it? But I so far don't...

So, as I think has been mentioned by a few on here, your question is a very tough one to answer, but, but when I think of a 'smooth' beer that most average punters will enjoy I actually think a "thinner" mouth feel and less malty beer is more likely to be popular, therefore aiming for a lower...

Bit of late input on this one, but I'm interested in doing something similar in terms if hop and small batch experimentation. I've seen some 5L glass carboy fermenters available at HB stores, is there any reason you couldn't split your batch pre boil, then vary your hops between separate smaller...

I will add a little vote for fresh wort kits - I recently got back into brewing after a few years off, and started with a fresh wort IPA kit from the Hop and Grain at Enmore, dry hopped some Cascade into it towards the end of fermentation. These type of kits aren't really "brewing" as such...

Seems the ol' electric stove isn't cutting it at the moment. I do have a separate pot, so for the moment I guess I could split my wort, with hop additions in one? Until I upgrade anyway. I guess this means my efficiency is pretty shot at the moment too? My calcs seem to suggest about 50% eff...

Cheers everyone for the reply, so given that the extended boil is likely the biggest contributor for the volume loss I have an additional question for you. If I was to continue to have the same issue with maintaining a rolling boil, should I extend the boil time (and adjust volumes accordingly)...

Yeah that was my biggest concern, it was just chilled in a laundry sink over about a day. I used hop pellets dared straight to the boil. Could the extended 90 min "boil", despite it's lack of any significant boil, account for the extra loss?

Apologies, that was a typo, mash temp was 66c not 60c. Does anyone think it's worth topping up the fermenter with water to increase the volume?