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Hi, im in the process of putting in the numbers for yoopers oatmeal stout and noticed the mash volume is way higher than the sparge volume? with all my lighter beers its always the other way around. For a 24L batch of stout im getting 24.3L mash water and 15.8L sparge water. Does this look ok...

cheers Pkrd,ive got a 23L batch of a mosaic pale ale brewing at the moment, ill go for 5g/L

Thanks for the great info, exactly what i was after!

Hi, how far can you push the dry hop quantity until you start to get undesirable flavours? im currently doing about 75g in a 25L batch. cheers brewers!

Cheers madscientist, im thinking of something similar to stone and wood pacific ale minus the wheat. Ill check out the link thanks

anyone know if there are too many oats in it? cheers

Hi im trying to come up with with a pacific ale type of recipe and not sure if its balanced. Also im new to galaxy hops and not sure how to use them properly. Im after a light easy drinking beer with maximum hop aroma and flavour. could some brewers have a look and suggest tweaks to make it an...

cheers Nemanach, those extra gravity points should take tare of the oxygen

Hi,lately ive started using a fermzilla and purging everything with co2 and noticed my beers are staying free of oxidation flavours. Im a bit confused as to the timing of dry hopping. Ive heard some people dry hop around day 4 to allow the yeast to consume any introduced oxygen and to ferment...

yeast starters and closed transfers with a fermzilla

The beer is about 80% better already, thanks for the replies!

Cheers, its a fair bit better already,hoping it totally goes away

I half carbed it in the fermzilla then hooked up a sodastream bottle with a faulty reg. Was tasting really good then 2 days later over carbed and a really astringent taste on the finish. I let some pressure out for 2 days and the astringent taste is 50% better already

Hi, i recently kegged a pale ale which was half carbed in a fermzilla. It tasted really nice until i overcarbed it, now it has a sour lingering taste which really drys the mouth. It seems its the result of an increase in carbonic acid? If i warm the beer up and vent all the pressure then recarb...

Thanks grambo, i have temp control,what fermentation schedule would you recommend?

WLP200 sounds good, have you tried it in an APA?

Thats good to know! I was thinking it would be a radical difference,ill give it a go now!

Hi,my local homebrew store was out of 001 so i picked up some 002. Im thinking of brewing the russian river row 2 hill 56 clone(was awesome with 001) but with the 002 to add some yeast character. Do you guys think it would turn out ok? ive never used 002 so not sure how it would go with this...

a bit off topic, am i supposed to dump the trub from the collection vessel?

Thanks for the advice! i sterilized it ready for filling and did a quick pressure test and the collection thing on the bottom was leaking.I unscrewed it and didnt tighten it as much, now no leaks!