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Thanks All. Great feedback. For your knowledge I have had Galaxy and Vic Secret in other brews and love the characteristics of both of these hops. I'm fine with a high IBU beer (had 70's before, which were nice), but this seems less like high IBU's and more to do with sharp tastes and intense...

My OG was about 1.047, as I started with 1.057 and brought it down so as to increase volume to 25L (unsure why this brew ended up with less volume than planned). Good call out to the Galaxy. I had thought by using it at flame out its effects would primarily be pushed into the flavouring and...

As above, however I meant this as a bit of a back and forth discussion. Background: I recently brewed an APA, and I was aiming at 58 IBU's. As I No-Chill my brews, I corrected times for boiling at about 20 minute reductions. So although in my brew calculator I am saying 40 minutes, I actually...

Thanks for the rolling commentary guys. After destroying a Pale Ale batch with no temp control on Nottingham yeast, I've always been scared of fermenting over 22°C, and without a temp controller. Nice to know the Saison performs well at higher temps, especially when I have to factor in the...

If only I lived near Coff's. Been looking for something like this.

Sorry, they are in my signature I meant. Still at work, until today and then HOLIDAY! I haven't been game to open the box, but maybe I should... just in case. Good to know, thanks Coodgee. This is a cheap experiment at the very least ($15 for 22L of beer) so if I don't like it then I can re-work...

Alright, a quick update. I've named the Chocolate Stout. It will be referred to as "Bubbles Cotton Club Chocolate Stout". I was keeping check on the CS for FG. Rehydration of the yeast seemed to go well and fermentation took off nicely. Good krausen after 1 day. I checked on Saturday midday...

Good pickup. Yes, I was looking at DME (thinking D for Dextrose). But I took your calculations (and my own confirmation calcs) and primed at 146g of dextrose. Thanks Danestead. LRG1: Thanks Bro. I will note this for future ref.

Alright, another update, and another brew. :beerbang: Due to the Wife and Son being sick on Tuesday, I stayed home to take care of them, and thought to myself "Hey, why not brew my Choc Stout now, so it's ready to go into the fermenter when the Grass Clippings come out?" :ph34r: Choc Stout...

Alright, so Grass Clippings (Summer Ale) is almost finished fermentation. I Dry Hopped 20g of Cascade last night, and I'm aiming for Wednesday night to bottle. Here's my next question, I used 2 separate programs to calculate the quantity of Dextrose I would need to prime 21.5L (my estimation of...

Alright, I just wanted to provide you with an update. After testing my temp controller and fridge again, everything seemed to be going well, no power cuts. So on Wednesday (8th June) night I dropped the fridge to 18°C and pitched the yeast (Nottingham) into the fermenter. Starting gravity of...

Thanks Yob. I figured as much, only because they sell FWK's and therefore the storage time exceeds 2 days regularly. My concern is that I ferment straight from my cube. So once boil is completed I pour it into the fermenter, wait until the next day and put the fermenter in the fridge to get it...

Just wanted to post a question and explain about my last brew that is currently in the fermenter. The Brew is designed to be a lawnmower APA. Low IBU, minor hoppiness, grainy. As I can regularly go off on tangential thoughts, I’ll put a bullet point symbol in front of the Recipe flow so you...

It's hard not to want to agree with you, however as long as it's a decent place and they serve variety then I don't mind too much the $10/pint charge for GENUINE craft beer. I do however have an issue with places touting themselves as having unique beers on tap, only to find out it's basically...

Wanted to say a big old thank you to Tim/denobrew. Absolute champion and great guy. Thanks for the capper and supplies. Dane: Thanks. You are correct, I couldn't measure the beer prior to bottling. My fermenter does have the measurement on the side, but I wasn't sure how much was yeast cake...

http://barleypopmaker.info/2009/12/15/chocolatizing-your-beer/ For what it's wor th I'm attempting this one soon. The roasted nibs mean less chance of infection due to not being raw, however the 3 day soak in alcohol to act as a sanitizer AND also to allow the nibs to release flavour seems to...

Thanks. Good suggestion. I'm cool with taking the easy option.

Sorry, I should clarify. I meant having to dice up the carb drops for the 500ml grolsch bottles is difficult. I run the risk or under or over carbing. My other concern with bulk priming is that although the calculations can be done by computer, but my biggest issue is not knowing how much...

Sounds good, I'll PM you.

That would be great, but I'm not usually up the Sunshine Coast way. If you want to mail it too me I'd be glad to pay you back for the postage? The cheaper the postage the better. PM if possible. Northside Dumps are much better than the south. We have cleaner rubbish.