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Thanks for the quick response man. OK so getting into OCD questions... 1) adding at the end of the boil will continue to do some bittering? Or do I wait until the kettle has dropped to something like 90degs? 2) will the effect of a 30 minute addition be 1/2 bitter 1/2 aroma (compared to...

Has probably asked a hopillion times...but. OK so hopped beers let of a particular aroma (I can never pin point the flavors like they try to on the labels!). I tried a Hop Federation Red IPA and boom...I could smell the actual hop as if I had just snorted it. Three homebrews I've tried...

Sounds like my first batch...check out my Thread for interest sake: https://www.homebrewtalk.com/f39/fermentation-too-hot-451380/ I can't stop drinking my second batch. My third batch is way more 'text book perfect' and about to bottle in the next 4 days (Has been 7 days at the mo).

...everyone likes a follow up. Doing my third batch now...currently @ Day 4 of fermenting. My second batch wasn't so bad and now I'm actually liking the beer very, very, much. For my third batch, same recipe as second, I used way less water to mash so I could get better temp readings...

OK so tonight I had my New Zealand Harrington's brew club and I asked the head brewer what he thought and he said first up check fermentation temps then mash temp...un/fortunately I will do both so if it comes out good then I will not know the real cause. Had a Wiesenbock tonight, my first...

Thanks for all the feedback! With regards to mashing: I've questioned myself on this too. I've learned a lot from my last two mashes and noticed hot spots (within the grain-bed) in the my last one where it was 68. 68 is too high and should be 64-66 AFAIK. I read somewhere not to...

This would have been asked countless times already. I have completed two BIAB brews both which have two 'high alcohol tastes'. The first tastes like this after having 5 weeks conditioning (nz epic pale ale clone), the other I bottled this morning (american IPA) and has the exact same...