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G'day All, I've got an nice infected brew and wanted to share. Some context: AG ginger beer, belle saison yeast and current/final gravity somewhere around 1000-1003. Cause of the infection would almost certainly be the dried ginger I used nearing the end of ferment, guessing it kicked off an...

G'day All, I'm looking to make an XPA in a few weeks and wanted some thoughts on what would be a good yeast to use on this style. Dried or Liquid, not sure if something like Nottingham or Verdant from l'allemand would be good choices for dried and 1272 and 1318 from wyeast as I've used those in...

G'day All, I've been cleaning up several bottles which have exploded in my cellar. The cause was 3 things which together has pushed this batch over the edge: 1) Over-priming, not adjusting for dissolved C02 when bottling at 6deg) 2) Heatwave, cellar reached 22 degrees 3) Continued fermentation...

G'day All, I just wanted to see if this looks right to the other brewers here. So I have a Tilt & it's great for up-to-minute readings during fermentation but after having a few bottles which have been over-carbonated I have been letting my beer go for warmer/longer to see the effects. Below is...

G'day All, I've made & bottled a simply stunning NEIPA two months ago and it's hitting peak drinkability just now. No issues with oxidation, my only issue is that when the bottles are transported before consumption then the yeast sediment is stirred up which makes the last 1/4 of the bottle...

G'day All, I've got a Grainfather Conical + Chiller arriving this week and now super pumped to have a great deal more control with my fermentation. Naturally, I'm keen to know how I should manage a hoppy beer from a fermentation process - planning a hoppy XPA, would this be the way to go? 1)...

So I have something of an issue, hopefully someone else has come across a similar situation. I don't cold crash (unless you count dropping it 10 degrees) as I bottle all my beer and need some yeast left over to bottle ferment. This has been my logic for some time but this makes dry hopping a...

G'day All, I had some amazing success a couple of months ago using Wyeast 3638 (Bavarian Wheat) at high temperatures to get some really strong banana esters and wanted to now couple that with some fruity, tropical hops - has anyone tried something like this before? Was just going to use a...

G'day All, Done some research including the dos&don'ts, now ready to crack on with the following : New England IPA | Batch Size: 25.00 L | Est Original Gravity: 1.060 Bitterness: 22.3 IBUs | Est Color: 5.5 EBC | Est Mash Efficiency: 88.3 % 0.150 kg Oat Husks/Rice Hulls (0.0 EBC) Adjunct 2.100...

G'day All, Keen to add a Belgian twist onto an IPA - from most reading it appears that people suggest using citrus based hops with a belgian yeast to get something a bit interesting. Threw this idea together late this evening... Belgian IPA | Batch Size: 26.00 L | Boil Time: 60 min Est...

G'day All, I've been reading and seen some comments which is making me question my dry hopping methods. I've found that having the hops in the fermenter for 3-4 days is optimum for most batches & usually add them in a hopsock when the gravity is 1-2 points from completion. But after these 3-4...

G'day All, I'm looking to upgrade/replace my plastic fermenters with something a bit shinier & keen to know what my options are. Keen on stainless for both the yeast harvesting & reduced oxidation (not needing to rack/transfer to a secondary fessel) factors but also looking for something that...

G'day All, I don't know if anyone else has had this problem, but all my latest beers are attenuating far too much regardless of yeast selected or rest times during step mash. The last 13 batches have had an average attenuation is sitting at 88% with the average FG is 1006. Style-wise this has...

Been reflecting on some of my latest hoppy brews and bitterness has still been dominating many of the batches even when all the additions have been happening in the last 20 minutes. I usually do my hoppy beers with a 30 minute boil and additions at 20/15min, 5min, 0m + dryhop. Read this "We’ve...

G'day All, I'm keen to make an attempt at an English Strong Ale, not too far off from Cooper's Extra Strong Vintage Ale. I've gone through the vast array of threads on re-creating Coopers Vintage Ale but most threads are kit or ROTM focused so not 100% sure if this is the right direction for...

G'day All, I've gone shopping and have the choice coming up to use either Northern Brewer or Magnum for a bittering addition on a few upcoming brews. Would anyone recommend either over the other? Batches coming up calling for one of the two are a Spiced Winter Ale, English Strong Ale (ESVA...

G'day All, I've been dry hopping <generally> for a duration of 5 days, adding the hops when the gravity is 1-2 points off completion and then racking & storing it until bottles become available. If I was to store batches for 1-2 weeks before bottling to let things settle out, would there be a...

G'day All, I made an attempt on a very low alcohol beer (for those still keen to drive) but it's now been bottled for 8 weeks and still no carbonation has developed in the bottles. My logic in this was to use largely speciality malts & flakes to give it more body/mouthfeel that it would...

G'day All, Whilst travelling around NSW a few months ago, I was very impressed with a Tropical Pale Ale by Six String Brewing based on the central coast. The balance spoke to me most of all - something you could enjoy all day long with passion fruit / pineapple flavours. I'm keen to replicate...

G'day All, I've done a bit of digging into this sort of thing (here, here, here & here) and found some recipes of ginger beers without malt, some beers with malt but without hops & some beers with a bit of ginger added. I would be keen to sort of meet mid-way and see how that turns out, here's...