homebrewandbeer.com

You probably have access to some nice cones there...

In Aus, due to quarentene we are limited in our choices of fresh flowers...

You can always get Pride of ringwood...

and if you shop around you can get tetenang, pearle, nugget and cluster (tassie grown) flowers...

Unless you have a special ...

Fresh hops in the freezer should last ~1yr...

As has been said, airtight bags are the go... if you cant smell them then they are in good storage conditions!

You will notice 12g (which is a standard size a lot of the prepackages varieties come in)

Also dont get stuck into the mindset you can only bitter with high alpha hops... You need more but lower alpha hops can be used to bitter with a very nice affect on the taste...

Make a beer with the same malt, change the variety and quantity of hops and you can end up with a totally different style ...

Zero

Use malt instead!

About a point over 3 or 4 degrees... from memory...

so no biggie...

and yes... get a hydrometer, it is the only way to be sure...
ingredients, such as malt extracts, will have slightly different OG and some times quite different FGs depending on the manufacturing proccess

for example, with malt extracts, if the manufacturer mashed at a higher temperature he will ...

EDIT: Are you guys using your hydrometers at the calibrated temperature?? There will be a bigger difference in result than you think.

I've never really looked into this. I'm assuming most stock-standard hydrometers are calibrated for room temperature (around 20deg)? And if the sample has a ...

This is another, slightly more complex site
http://hbd.org/cgi-bin/recipator/recipator

Your kit is just extract for the purposes of OG

Only ever used the Superautomatica and it is the ducks guts IMHO...

The only thing better would be a keg system

Aroma Dogger...yeah a bit confusing there...

Will be racking tonight and will dryhop then...

yeah.. but I am out of everything but Williamette...

Sounds good, I will rack onto it then

I just dryhopped my APA/IPA (still not sure what its like) with 12g of cascade and there is still not enough flavour...

Am considering throwing in 12g sachet of williamette... what aroma does it imprat dry?

how far through the ferm was it, might have only been co2

Yes... The Scharer's Larger is nice... No idea on an exact recipe but here are some thoughts:

the Yeast strain definitely a eastery strain... so no using kit yeasts if you want an authentic copy... I think they also use some wheat malt...

Can't pick a favourite. I seem to love all of them, and I've checked out a few. :D :D :D

Wig & Pen in Canberra, and Wicked Ale in Yallingup, WA deserve a mention but. I was gonna suggest the Wig & Pen Ants but alas, I've never been there....something tells me Im missing out! :lol: :lol:

Never ...

hehe... you REALLY have to go to an AG demo...



*Put water in at the strike temperature (I used 77 degrees) at 2x the volume of the grain
*Pour grain on top and let it sit for a few minutes after which gently start mixing through (this is called doughing in)
*Check temperature to see if you hit ...

Chatting to Kurtz is sounds like a lot of the channeling issues can be ignored if you do it all slow enough...

Mine is very badly designed but it worked great on the weekend...

My Hops calculations.... not so great

btw: did you end up going to Gazza's on the weeknd for the AG demo...

You've got to see it done... makes so much more sense then...

yes it is bad... channeling reduces efficency

but that, I believe (besides keeping the crud out of your wort) is the only real effect of the manifold on efficency