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Thanks MHB. Will get a new one.

I’m looking for some help regarding air stones for wort oxygenation. I have one of the kind where the head slides onto the thread piece. I bought it second hand. My problem is that the part with all the microscopic holes is quite loose and slides off very easily. It often falls off during use...

I purchased the dry yeast and IMHO the liquid yeast is superior. For someone starting out in brewing, or doesn’t know the style, the dry yeast would be a good place to start to get an understanding of Kolsch characteristics but if you can afford it and if it is easily available, the liquid yeast...

Thanks for the links and initial feedback. Might have to give it a go.

Anyone ever tried the Danstar Kolsch yeast? If so, how does it compare to Wyeast 2565?

As Frothy says, it will mainly depend on yeast. For example, I regularly do a SMaSH using Vienna as a base malt but use citra or mosaic as the accompanying hop. I use US05 and classify it as an APA. I have also done a lager SMaSH using pilsner malt and saaz hops with S189 yeast. All delicious beers.

I made a variation of the Gladfield Red Ale. Turned out nice. I use Gladfield malts most brews as that is what my nearest brew store stocks. IMHO they are very good.

Pm’d

I wish this was in QLD.

Centenial early in the boil is harsh in my experience. Will never use it at 60mins ever again.

I’ve used it. Attenuated all the way down to 1.000. Fermented in high 20s. Lots of esters: banana, lemon, pepper. Very thin.

I looked at the Keg King website. Nothing is being advertised yet. Has anyone seen a link re: pricing?

I am in the process of making a Coopers Pale Ale clone. To do this I recently recultured the yeast from 12 Coopers Pale Ale stubbies, used a 500ml starter and pitched into my wort after 24 hours. Anyway, it went gangbusters and made its way down to 1.010 after two and a half days. Hydrometer...

+1. I bottled for many years more than I should have. It is a bit of an investment but so worth it.

I made a really (unintentionally) bitter extract IPA once. It was all centenial hops and I used way too much for what I was after. Anyway, it was really unbalanced and needed more sweetness. After I had kegged it I bought a large bottle of blood-orange juice and poured it into the keg. Made it a...

To check IBU calculations, download (the excellent) Ian’s spreadsheet if you haven’t already and plug your recipe into that.

Pm’d.

When did you add the fruit - during fermentation or after? If you added the fruit before you added the yeast you will probably end up with something nasty because the yeast will eat the sugar in the fruit and you will get unwanted flavours. Plus the fruit will ferment - ever tasted fermented...

You could scrape the insides of a vanilla bean into a shot of vodka and add it to the fermenter. That’s a better solution than adding vanilla extract IMHO. You can buy vanilla beans from the spices section of your supermarket and the vodka just helps sterilization. I used to find that a little...

I wouldn’t worry too much about missing the exact measurements or about the sweetness. Your final product may not be an exact clone but it’s still probably going to taste nice. I made tarted up kit beers and partials for 20 years and, like you, I’ve just started my AG journey. I have done six...