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Do a full 60m boil. Add whirlfoc as it helps stabilise the beer and if you rely on no whirlfloc to get hazy beer it's not a good NEIPA. Ditch the caramel notes if possible, I go all MO with about 10% Rolled Oats (uncle toby) and 10% Malted Oats. Magnum for some IBUs 150g stand 150g dry hop...

Haha yeah it just has a strong smell which I find odd. It's all pretty much the same as far as I'm concerned. Agree on the longevity. I bought a second bottle cause I was "running low" at 1/2 a bottle of the first one then realised I had over 50 brews using the first one and probably had...

It's not the same thing as it has different ingredients, smells strongly of disinfectant and claims to be a new recipe. Having said that, I wouldn't worry about using it but I use the KK stuff and really like it.

Thems fightin' words! Jokes. I agree 100% MO is totally fine. I also think Carapils ain't an issue but I would ditch the 5% caramel for a West Coast. I don't think sweet caramels when I think WC IPA. That's just me. I think exactly as you described (Bitterness upfront, sharp and clean with a...

My understanding is that the restrictor plate knocks the co2 out of solution, and the Nitro is just to push it out of the keg. I can't see a reason you couldn't serve the beer couldn't be pushed out with high pressure while serving. I would carb it around 5psi at 4c in my opinion, getting around...

When you say Oxebar do you mean manufactured in Australia or will these be made overseas?

Just read your reply again and for some reason I thought you were saying serve on pure nitrogen and not on beer gas. Disregard my moment of absurdity please hahaha!

Because when you carbonate a liquid with CO2 you then have the headspace filled with CO2. The gas is coming out of solution and back into it via the gas in the headspace. When you then replace that with pure Nitrogen, nothing happens as you have a CO2 headspace no Nitro. You then serve some...

No issues mate, we all learn from each other so it's nice to share ideas!

Yeah for sure man! And did you just say prosecco on tap? Why have you done this to me... my missus will be all over it during summer! GREAT IDEA!!!! Off topic, but do you just buy bulk prosecco and then fill a keg? Or make your own?

The only problem with that is that the beer will slowly go flat over time, because the CO2 will come out of solution over time, so the beer will go 'flat' over time.

If you have kegs then what I would do personally is -> Rack from the Gross Lees (trub) into a keg from the fermenter. Make sure the fermenter keg is sanitized and purged of air etc etc. Pop it in the fridge at close to 0 for 4 weeks. Then, sanitize a keg and work out your bulk priming amount...

Hey mate, It can all get pretty complicated and Duncbrewer has given you some great information. My small addition is to say that 6.5psi may suit one particular style of beer but not others. For instance stout vs pilsner vs wit etc etc. Some you want more 'spritzy' and some you want less. This...

Hi mate, it's a tricky question. Aiming to replicate a cider (or beer) that you like will ultimately end up in either an obsessive pursuit of perfection or bitter disappointment. For me, it's usually both! :D Cider is a tricky thing to get right, as there are so many variables, including the...

Hey mate, welcome to the forums! I do enjoy the odd Coopers, but you will find going All Grain that you may end up getting a little picky with the commercials soon. Call me a sinner, but my pick of the commercials is a VB or XXXX on a hot day, out on the boat with mates! Ask questions in the...

Hey mate, Not to flog a dead horse or anything but i'll give you my thoughts (I have a Czech Pils going at the moment) on liquid yeast and W34/70. I am not a fan of W34/70, and that's just my personal opinion. I don't like the flavour, and find it is not as crisp as a good WLP802 Czech...

I use liquid being wlp czech budvar. I did a 34/70 and did not enjoy it. Even the wife commented something was off without knowing.

Yeah but you were doing it cart blanch, he's doing it for a very specific reason on a highly dark roasted beer which he wants a higher finishing pH for. You were adding this and then adding lactic acid. Different strokes for different folks.

I've used the briess stuff in all my pils using weyermans boho floor malt, but only cause I bought 1.5kg and not 150g like I intended to. Having said that I get great lacing and head retention but I think it has little to do with the carapils. I'm gonna give the weyerman stuff a good go in...

I'm talking large dry hop additions, during very active fermentation like high krausen or just after, not when almost finished. Not disputing or arguing, I just have noticed that hopping with say Galaxy in a NEIPA as opposed to a late dry hop in an XPA with Galaxy give different results. Same...