Recipe???The founders breakfast stout clone is the best beer I've ever made. A close second is the milkshake IPA.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Recipe???The founders breakfast stout clone is the best beer I've ever made. A close second is the milkshake IPA.
Hey Walter. When do you add the blue food colouring?View attachment 556074
Wyeast 1968 London ESB starter.
At room temperature. About 15 seconds after I shook the hell out of it.
crazy
You mean like on those tampon ads?Hey Walter. When do you add the blue food colouring?
Close. Thinking more Walker White.You mean like on those tampon ads?
Yeah i knew, but I've only seen like two eps of it.Close. Thinking more Walker White.
Liking the Breaking Bad variety
Quoting my own post as a reference... and cos Im arrogant of course.Spending a lovely afternoon brewing and reading the melts after the Port violation lastnight.
This is a bold IPA that will now be called the Arrogant Campaigner IPA (In Ports Arse).
View attachment 542042
Damn how’d it attenuate so much??Quoting my own post as a reference... and cos Im arrogant of course.
This one turned out quite well. Just like West Coasts miraculous comeback in the game that inspires it, this beer overshot the mark. Starting at 1.066 I was expecting about 70% attenuation with the Norcal #5 yeast (gigayeast) and an Fg around 1.017. Just like WC on that glorious day it just kept coming and finished at 1.008 giving me a 7.5% IPA.
Loads of Eldorado Centential and Columbus dry hops, she is very pungent, a touch more alc warmth than I would like but super drinkable due to its dry finish.
Goes well with some September Port Adelaide salt on the side.View attachment 557404
I did mash at 63C but that shouldnt account for that big a swing.Damn how’d it attenuate so much??
Yeah I’ve never reused but I really want to. Will do it with this latest batch of Wyeast 1968I did mash at 63C but that shouldnt account for that big a swing.
This was a 4th generation yeast so I think it has changed into a hungry beast. Blokes that only use a yeast once and chuck it astound me. Aside from the obvious financial benifits, many yeasts realy hit their straps a few generations in
WTF broYeah i knew, but I've only seen like two eps of it.
Yeah I need to watch it. I just found it all a bit tense at the time. I find it so much easier to watch mindless comedies - like match day threadsWTF bro
Best s**t since Seinfeld
Where do you get the gigayeast? Never seen it in HBS here in MelbI did mash at 63C but that shouldnt account for that big a swing.
This was a 4th generation yeast so I think it has changed into a hungry beast. Blokes that only use a yeast once and chuck it astound me. Aside from the obvious financial benifits, many yeasts realy hit their straps a few generations in
HBS here in Townsville. Good value, same cost as Wyeast but double the cell count. Google them for distributers I guess.Where do you get the gigayeast? Never seen it in HBS here in Melb
Yeah I need to watch it. I just found it all a bit tense at the time. I find it so much easier to watch mindless comedies - like match day threads
Kegging is a game changerAfter a couple of months, my 8% coffee oatmeal stout has turned out delicious, but it’s severely undercarbed
Really tempted to start kegging soon...
View attachment 559391
Yeah it’s something I’m wary about!Kegging is a game changer
Put on 8 kegs in my first year of kegged homebrew
Yeah i think i might try going a month without alcohol next month - if we win the flag - as an experiment to see if it improves my health at all.Trying something new.
I'm committed to cutting down on alcohol after watching a few documentaries on casual drinking so I'm going to give something a try - kombucha.
I think if I can play around with it enough I can start getting some decent fruit additions, dry hopping, spices etc while still having the carbonation and tartness I'm after.
MY scoby is starting to form, I harvested from a commercial bottle of raw booch so I expect it will take the best part of a month before I get a viable scoby to start working with.Yeah i think i might try going a month without alcohol next month - if we win the flag - as an experiment to see if it improves my health at all.
Not going to be easy. Keep us in the loop re: the komb!
I’m sure you’ll find some sort of documentary that says coffee and beef jerky gives you cancerMY scoby is starting to form, I harvested from a commercial bottle of raw booch so I expect it will take the best part of a month before I get a viable scoby to start working with.
In the meantime I'm getting back into making cold brew coffee and beef jerky, still thinking about the best way to go about hot sauce as well.