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Only one more to go. ;) :lol:

Absolutely. The range of liquid yeasts aailable is huge compared to dry. Dry yeasts have their place, certainly: But liquid yeasts open up so many options.

to reitterate what others have said....balance the system. Use crozdogs chart. Read the kegging articles. All the answers are there, already. No need to reinvent the damn wheel: It rolls perfectly fine. determine what serving temp you want determine what carb level you want. set your pressure...

Hennos budvar is ridonculously good imo.......stop being twatty, mate. You've got the wotsits to stand up to 4 drunk koryos, in my defense...have the nads to admit that you can brew. :lol: who were the lucky sods that got your excess TTL's? :lol:

Careful.......I'll point my finger at you. It may....may, smell fishy.

Got home late last night....lack of sleep caught up with me on the flight. That's what happens when you're last man down, first man up. So many people to thank....firstly, brucey and ren....what gracious hosts. Attentive, engaging, generous. Thanks guys, so much. Thanks to Ross for his...

well, yes........the bottom half is wrong....but the top half is right. :D

Then t'worms'll come an` eyt thee up.....

Well, all flavours are perceptions in taste, really, and in most cases are reminiscent of a pre-existing flavour 'memory', if you will..... With the BC, though....blackcurrant (I said blackberry, but I meant blackcurrant) comes through in absolute spades. No doubt on that one, and many people I...

It's a matter of blending the particular flavour profiles. Some flavours work well together, others dont. So it's a matter of reading up on the individual hops in question, and reading the flavour characteristics, and working out wether it would work in concert with another hop, irrespective of...

More than a thumb....... ( butters wonders where his left hand went......it was here just the other day.....)

Then all is not lost. Air-tight excuses for binge drinking are like hens teeth. Cherish the heat..... :lol:

Enter all the ingredients in beersmith.....for the malt, enter it as 1 x2kg and 1x 1kg. when all the ingredients are entered, double click on the dex, and when the properties come up, tick 'add after boil'. Do the same for the 1 kg of malt (and imo rename them to includee 'post boil', or...

I wouldn't stress too much if you can at least keep mid 20's. Not ideal, but as you said, the bulk is done. (think lager D rest...higher than you would ferment at, but so late in the process that it cleans up, rather than screws up. ;) ). Possible effects: faster maturation, and hence faster...

2 schools of thought. Some raise temp (again) after lagering, and then bottle. Others base it on the D rest temp for saturation levels. Either will work; neither is 'incorrect'. But raising back to temp is another step which, imo is unescessary. I wrote an article about using bulk priming...

Use more bottles, Bum. The more volume of ice, the cooler you'll get it.....last brew I did (just finished it) had 4x3L bottles in rotation, was holding 21C (till yesterday, when I racked off) in the current adelaide weather.

OMFG, that is absolutely classic. :lol:

It's too bloody hot for flamesuits.... :lol:

Apologies for 'wasted bandwidth' is not required....just as a sarcastic response to a polite (and subdued) clarification of the OP's actual question is also not required. :rolleyes:

although the FG on it's own is meaningless, it needs to be taken and applied in context to the OG, yeast type, and the ingredients used. ;) Although, the accuracy of OG is of much lesser importance than that of fg. I wouldn't stress, extrapolate on the scale for this one and call it...