There's an older definition of an IBU as a unit of isomerised alpha acids. That's not what they test though. They test for any substance that hits a particular range where most of the bitter compounds occur. That is beta and alpha acids, isomerised or oxidised or in other states as well as other...

Fermzilla All Rounder arrived today. I wasn't planning on getting one now but, I stumbled across a link to one on MoreBeer.com that was on sale for only $99! Normally they are $154 and currently on sale for $123 (model FE118). The one I purchased is model FE168. I compared the options on...

I've got one of the Kegland ones on the back of the fridge. It just steps down from 20psi for the soda water to 12psi for the beer. Great price, but it's pretty fiddly and I wouldn't want to be changing the settings often (or at all really).

Thanks for that. All working now.

I'm unable to load a recipe for editing. It just sits with the loading spinner and never loads. There's an error in the bf.min.js file in the getIngredientByID function - b.indexOf is not a function. I'm getting this on Brave, Chrome and Firefox. I've tried this on private sessions as well.

I'll do one, that's around 20-30% of the dry hop amount at high krausen and add the rest just before terminal. I don't remove the first addition. I generally split when it's a big dry hop, not due to some hop/yeast interaction during active fermentation. While I'm convinced that those changes...

I've got a 3.1.1. Very happy with it, but I'd get a 4 if I was looking now. There's a few improvements, but just the advantage of having the control panel at the top and easier to work with is enough of a difference. I'm sick of lying on the concrete to change the temperature. I find everything...

Can you get a process that kills 100% of the microbes from the previous batch? It's not that they're harder to kill than standard sacchromyces (many are much easier to kill), it's just that if you miss a few, they're far more likely to change the taste of your beer than a few stray sacchromyces...

Seems a pretty lenient patent examiner letting that through. Hardly original thinking to have feet half way up. Moar patent protection!!!

This is probably what I'll be doing for all beers now. The wife seems to react badly to sulfates/sulfites so I'm not keen to go the metabisulfite route. But maybe I don't change my purging practice, but use keg conditioning. I could even use an abbreviated conditioning process for hazies so...

Definitely had a few during the day. Hard work walking around being a tourist.

That's the reason I started 6-7 years ago, Belgian Wits had virtually disappeared and Imperial Stouts were scarce as hen's teeth. Still haven't made a Wit I'm happy with and there's so many stouts in the shop I don't really need to brew them (as long as I don't mind the insane pastry side of...

Home level can/bottle filling automation... Not as pricey as I was fearing, but still not sure it's worth it. With my smaller batches I don't have that much angst with bottling. https://www.kegland.com.au/products/cannular-can-and-bottle-filler-rapt

Listening to this podcast - https://beersmith.com/content/controlling-oxygen-in-beer-with-colin-kaminski-beersmith-podcast-293/. It surprised me to hear that in their canning experiments they found that sanitiser was one of the bigger contributors to dissolved oxygen in the cans. Not the active...

I've used them a bit and my wife uses them a bit more. Though I doubt we'd be able to separate their contribution from the other malts that are supposed to give more body and mouth feel. I've used them in stouts and hazy IPAs, my wife in hazy IPAs. I'm keen to hear how they go in more malty...

It was changing constantly, it just happened that between days 26-30 whatever you were noticing dropped below your taste threshold.

I think that Melbourne ale appears every year or two from White Labs. Bluestone Yeast in Melbourne seem to be selling it as well, though looks like it's only in pro scale packages.

I think of it as an English pale ale strongly influenced by European lager brewed by breweries with little temperature control. Older versions used a lot of sugar as malted grain was harder to get when the style started out. So blond, low hops, dry as a bone, but some to a lot of yeast...

I think we get higher standards and can become less forgiving too easily.

I would have completely agreed about the crystal 6-10 years ago. Now I'm getting a nostalgic hankering for WC with a noticeable, but restrained amount of crystal.