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Update - having a second bottle conditioned version left warm and fridged just today. Garbage is gone and replaced with a delicious banana clove bouquet, along with sweet malt aromas. What strikes me most is the very full bodied mouthfeel though. It's really wonderful. Don't recall ever getting...

Just tasting my first bottle conditioned version now which ended up slowly finishing at 1.014. About 1 week in the bottle stored warm around 30 degrees Definitely has a really nice smooth mouthfeel, really happy with that. Getting malt on the nose along with some garbage, banana and clove in...

Just wrapping up ferment with the M20 yeast, definitely a low attenuator at 1.016. I like the idea of a higher FG because you can squeeze more grain in to the grist adding more flavour with less ABV. I can see where the silky mouthfeel comes into the blurb. Right now it smells pretty well...

Update @Unslaven thanks so much for your wisdom man. Truly, I have been making the best beers time after time now lately. Going down the pub with a mate tomorrow and I'm already dreading drinking tap beer I know it's not going to be as nice as what's at home on tap. Just wanted to say thanks so...

Found this older thread discussing the same soet of topic too if anyone's interested Mangrove Jacks M20 dry yeast

Thanks guys. Will give the M20 a shot and see how it pans out

Hi all, I'm looking to try gather some information and possibly recommendations on a good dried/dehydrated German style wheat beer yeast if possible. I've brewed many batches with WB-06 and won't ever use again, it's just too tart, has zero banana at any temperature or pitch rate and is quite...

Yea that makes sense I guess. I've been reusing all sorts of yeast for probably a couple of years now, 34/70 included but due to recent problems and some lucky finds from cluey members here I've begun to rethink this process entirely (especially with US-05..) I keep WLP300, WLP833, 34/70 and...

Hi there, Just wanting to know if anyone might have an idea why Fermentis 34/70 is so expensive compared to other dry yeasts within the range? Just logged on to pick some up and noticed you're looking at about $9 a pack, why is this yeast so pricey in comparison to some others? What gives?

Made a pils this morning using 95% fresh caught rainwater so will be interesting to see how this pans out in a few months. Just added some acid and gypsum. Recalibrated my pH meter but think it's broken. It reads perfectly in all three solutions but every single beer I have on tap and including...

Good to hear all's going well with it An Yes, Pirate has been known to experiment a little with their recipes, I remember a time on both extremes where I had one that was almost bright red and also once where I thought they'd accidental popped a brown ale in the can once poured into a glass...

I mean an entire point higher, ie: 7 to 8pH (my water is 7.2 but was reading 8.2 after checking the mash vs normal water to make sure it was still calibrated, which it wasn't) I did check the calibration before this though so am sure it was OK to begin the mash with. After the next warm reading...

Just done making another. Mash pH was 5.3 with 1tsp citric acid. Then after that I checked calibration again my tap water and it had gone out 1 full point higher.. messing around with the samples I found it must have something to so with temperature because placing it into my cold water sample...

I've personally always found it easy to buy from Kegland, except for maybe things that are often out of stock You could try Keg King perhaps(?)

Just commenting for other future viewers, I had a Series 4 in the tropics. It was OK but really more of a toy than serious kegerator and on warm days it couldn't cool to serving temperature and constantly ran. Bought a couple of Series X to replace it and hey presto, the difference is night and...

Haha, Gold mate 😅 It's actually the Pirate Life pale ale recipe I got from the head brewer just without the Carafa. Pale, carahell, medium crystal, bittering at flameout to 45ibu

A better pic, appears a little darker in photos for some reason. Like a proud Dad. Look at my son, look at what I've done!!

Just sampling the proper made pale I bottled from dregs that wouldn't fit in the keg. It's only a week old and sat hot outdoors at somewhere around 35 degrees so has carbed up fully. Impressions? Apart from the tiniest bit acetaldehyde that I dare say will disappear in a couple more days (and...

Thanks guys. I know citric isn't exactly revered by aficionados the world over but it was better than nothing and all I could get locally on the day. I read people don't generally like the taste but thought I'd just see for myself and can't actually taste it as yet so have just kept on using it

True Peter. I had a finished pH (post boil) of 5.6 in the end after 165gms 3%aa Saaz First time I've ever bothered adjusting sparge water too, always just used tap May I ask what pH you guys are douging in at?