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Hi Wambesi, I sent a PM regarding the kegs. Cheers.

Interesting. I've just cubed a SMaSHish ordinary bitter with the intention of dry hopping with a second hop. Recipe is roughly: Gladfield ale 95% Gladfield toffee 5% Magnum FWH to 10ibu Whirlpool and cube additions of EKG to 30ibu Will use S04 at low temp Any suggestion for a new world hop...

Thanks mate. In retrospect I probably didn't need to post my life story :P I was hoping for a fair bit of haze in this beer, so I'll proceed as normal and brew something similar with a shorter cold crash soon.

Hello. Not sure if this is the right place to post, but here goes: Context: I brewed an APA about a month ago. Left in primary for 3 weeks in order to let the yeast clean itself up, which is a fairly normal timeframe for me. I don't secondary, and I don't think I've ever had any off flavours...

Cheers for the advice guys! I'll be brewing a red today. Ended up including a little black malt, but will try to clear the beer with a nice long cold crash. Maris Otter 61.5% Munich 26% Carared 9% Caraaroma 2.5% Black malt 1% US 05 Will probably hop with some leftover Crosby experimental...

any chance of posting up your grain bill? all my attempts at reds seem to come out way too dark.

Hi BKBrews, I would suggest whirlpooling before chilling. Whirlpooling is done to collect all the kettle break, hops etc. together, and chilling beforehand would counteract this process. At this stage your best bet would be to let your main fermentation occur, then, if you can, move to a...

Thanks for the link - I'd been waiting for one of these to come up again :)

Thanks manticle and Bribie G. I did manage to stabilise chamber temp at ~18c using a 5l jerry can filled with boiling water, and the ferment seems to have kicked off now (phew). Cheers.

Don't mean to hijack the thread, but has anyone had experience with Wyeast 1469 at lower temps (~14c ambient)?

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