World's shortest lock down mate... There's even a few venues opening at 12:01 AM Still brewing a bit, got yet another RIS into barrel now so should be sorted for next few winters. Had plans to finally go pro and open for new year , bought a small second or third hand kit and was checking...

So after my earlier post regarding " lock down " In this case the main fear was community transmission. Here ATM new arrivals to country are held in a "velvet prison" or a police monitored medi hotel for isolation for 14 days. Keep in mind these are 4.5 + hotels . A staff member had lied to...

Day 2 of lockdown here in Sth Aust. luckily our government has declared bottle shops as essential so remain open hahaha Blew my keg of Danktown DIPA and my summer Hefe is still carbing so off to my local store i go ! Luckily theres a fresh shipment of Garage project , Cloudwater and a few...

We tipped some kegs yesterday, my brew partner thought he knew better and I was being a bit precious about yeast health and pitching rates..... He believes me now.... So I went and spent a days wages on beers to drink while we brew

My keg fridge recently died during a string of 40°C + days, on the surface it's not such a big deal right? The freezer compartment also held every single yeast slant I own along with kilograms of hops and the crisper drawer held all current liquid vials and bottles . My only failing was to...

Did a RIS last weekend with a mate, OG of 1.103 and it's headed for a ex JD bourbon barrel along with 8 other brewers. Really looking forward to tasting last year's vintage

Think the figures are even higher here in Australia

Well put , think Dunning-Kruger and suspect i'm still dropping into the valley of despair ! . Time to do some more learning i think ....

Just to further confuse matters, some of the highly experienced brewers I know have either specialised in certain aspects of brewing or styles or have often become otherwise inflexible in thinking . Do we find the same pattern in business, academia or trades as well or is that just me?

@xayz110 For a session IPA you can reduce your hopping rate quite a lot here , can i ask why no boil addition for bitterness ? Are you getting nice fresh hops and storing them cold ?

Currently working my way through my haul from a local case swap . 20 odd different beers from friends and strangers. Plethora of different styles and so far only sink poured one. My Mehfeweissen was well received even by those who generally don't enjoy the style

Not brewing much anymore, reduced my booze intake so not using forum much either . Happy festivus to all

Expanse season 4, mandalorian and the witcher are all on my holiday binge list

Purely subjective, it's also what I have trillions of cells of . Suspect you'll soon be a Kveik fanatic as well , I read the article and while it helps raise the profile of this unique strain it wasn't used correctly

Only one I've used at home, tried beers brewed with hornindol , prefer Voss

I adjust recipe to allow for the higher perceived bitterness from using Voss and use hops that complement the esters . As with many other strains you can adjust ester production by pitching rates and ferment temps

@Trialben Woooooot ! A nice simple golden or apa is a good start to get to know this yeast , currently have a new world pils on tap that's come out pretty well. Going forward in generations I just add yeast slurry to the boil for extra nutrients. @goschman , it's not suited to every single...

Voss is da boss!!!! I've been trying to break it.... Not managed yet. I pitch @0.35 at 39°C with 45 seconds of pure O² . Usually within 2 hours I'm swapping out airlock for a blow off tube even as temp is dropping to 35 °C for 3 days . Somehow it magically seems to increase bitterness so I...

Each ferment will move at a slightly different rate depending on which yeast and how much of it, temp and wort make up ect. It's done when it's done, JA and Nosy above are spot on

When dry hopping a Kveik brewed beer i drop temps to 20°C , no scientific evidence but it's just what feels right. I only leave it for 36 hours then drop incrementally to CC