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Wow. I reckon I could have some fun with that! Great prize

Aww yeah. This looks like a great set of scales. Great competition

The weight of that grain bag is key. Use something like a Brewfather app to work out all your numbers for your weight of grain to pot/liquid volume. That way you will avoid making it too weak or too strong. Brewfather also has preloaded styles like Black IPA, American Pale etc with their beer...

As above have used S-23 at 17-18C, for a Tropical Stout. Works a treat

Hi. Please include me in this chance to win! Thanks

1x 11g packet into 19L of wort. SG was ~1.060. I BIAB and hot cube/no chill the wort, so no worries about the aeration of the wort once I tip into the fermenter through a sieve. But I reckon you are onto something. I have possibly underpitched the yeast. So I checked the calculator on the...

Thanks for this. Appreciate the explanations and the detailed advice. This is my first use of this yeast. Most of my experience is with US05, S04, Nottingham and Saison. I guess these are a bit more forgiving of mistakes and the equipment I use. I don’t have a pressure fermenter. Anyway I think...

Fermenting a US Brown ale with BRY-97 yeast. No yeast starter but did a gentle re-hydration and took a lot of care to avoid temperature shock. My methods have never failed me before. Anyway after 72 hours of no air lock activity I gave in and took the lid off to check. There was definitely some...

Go on then

We eat a lot of oats in my house. Cooking, raw etc. For whatever reasons, the cheap home brands are definitely not as good as some other brands. Maybe it is the same when using them in your beer. The Lowan brand is best for us as food. I have used them for brewing as well, with no problems...

Coming to Melbourne to open a venue in the old Pentridge prison. This would have been massive news about 10 or so years ago.

Strong American Brown Ale. Going to bottle half when ready and condition the other half of the brew on some bourbon soaked oak staves. Will be the first time for trying that. Also wish I did this brew earlier now that we are in real Winter

get some Pride of Ringwood hop pellets and make a hop tea and then you will really be doing it right for an Aussie Bitter

I once did a Barley Wine with a double dose of Nottingham and it went completely mental. Massive blowoff straight out the air lock, mess everywhere, generated so much exothermic heat I thought I had a problem with my heating. Initial fermentation was so violent and fast but I still left for a...

Lots of good advice above. I have left Saisons fermenting longer and even gone on unplanned holiday and having to leave it like you say (using Danstar Belle saison yeast usually). Never had a bad outcome with them. If you are dry hopping it and leaving it too long you might be rolling the dice...

Inkbird make great pieces of kit. Please include me in this draw. Thanks

Awesome. Please enter me for this. If it is as good as your thermostat temp controller probe and heat pad that I own for brewing, then this will be perfect for my cooking! Thanks

Reculture the yeast from a 6 pack of Coopers Green, according to the instructions (and video) on the Coopers DIY website. Use that next time with same as what you did and you will definitely get more of that Coopers flavor going on if you like that. Its a good voracious yeast too and cleans up...

Made a single hop hazy pale ale with it. Threw lots of hops at it and it turned out great for me and also enjoyed by others. Was kind of inspired by the awesome Deeds Brewing single hopped DKAT series which featured an all Vic Secret DIPA release

Yes please! As of this weekend, I now have wifi coverage in my shed so this makes lots of sense. Great timing. Thanks so much