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My tap water is pretty warm too. My method is to lower the temp from boiling down to 60C using my IC, which is quick enough. Then I add my whirlpool hops and let it sit for an hour or two, which drops it to about 45-50C. Running it off into the fermenter drops it a bit more down to about 40C...

I carbonate at around 25C and they are carbonated within a week every time. That said, the taste seems to improve after the second week.

I'm not sure why you quoted my post at the start of yours, but to be clear, I'm 100% certain the batch was oxidized and that it was due to the broken wand and filling the bottles using the hose, 100%. I've never had this problem before or since and I have made this pale ale countless times. I...

Probably been previously mentioned but... Black Mirror. I watched all episodes one after the other several years ago and still think about them today. Mind blowing!

Yeah, the main symptoms were a serious loss of hop flavour and a dark colour, as I remember the taste was well off too. Some bottles had it more than others though all of them had it to some extent. It's my stock pale ale recipe that I brew continuously so I'm certain this was due to the wand...

My wand broke once just as I started bottling so I used the hose and switched it on and off at the fermenter outlet tap. The entire batch was oxygenated. When I replaced my wand I bought two as two is one and one is none,

If you can get yourself some Laerdal kveik, that gives a lovely pinapple note to pale ales, at least with Citra and Idaho 7 it does. Of the many different kveiks I've tried this is my favorite. Its a beast and you'll need plenty of head room or a blow off tube. It'll be done in a few days too...

My girlfriend was fine, the buffaloes left her completely alone, though seeing me go down under them did freak her out somewhat. No, we never got married, we split up after 7 years and many adventures together. I was broken hearted for some time but then met a Brazilian princess, married her...

I was in Indonesia some time ago and I went to see a buffalo fight. Basically the two buffalo would lock horns and push each other with the weaker one breaking the embrace and running away with the stronger one chasing it. The buffaloes didn't get hurt, it was merely a test of strength, or so it...

I'm dyslexic and I've suffered terribly because of it. I once tried to rob a bank with a gnu.

Damn, its cold where you live man.

I used a kveik that I dried 3 years ago last weekend in a pale ale (1 gram). Making a vitality starter and it took off within 2 hours. After about 8 hours it was going like mad. Day three and it has slowed right down.

Hope you get better man

Fair comment. For the record its a Lithuanian farmhouse yeast, not a Norwegian kveik.

90 gallons this year, drunk virtually all of it myself so its a bit worrying really. 7937.5 + 90 = 8027.5

If you're making hoppy pale ales I'd recommend Voss, Lida or Laerdal (my favorite). Malt forward styles and I'd go for Arset, Hornindale or Midtbust. If you like phenolic beers then Jovaru is very similar to T58. And finally for fruit sours you could try Tomasguard. These are all original...

60% pale ale malt 20% chateau crystal 20% flaked oats Magnum hops bittering to 45 IBU 140g fresh ginger/gallon - liquidized, boiled and added to the fermenter prior to pitching yeast. Voss or Laerdale kveik yeast Dry hop with citra and idaho 7 hops on day 4 of fermentation at 5 grams each per gallon

You might consider investing in a fridge with a temperature controller such as an inkbird so that you can get total control over your fermentation temperatures. As far as I'm concerned this is an essential piece of kit.

Proper art