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that recipe was released by the brewers themselves so it will hopefully come out similar to the bottled variety

thanks for all your help LBB. yeah i'm in NZ by the way

thanks for the help guys. i don't know my efficiency since i haven't used my new system yet. i'm going to do some simpler brews until i get my efficiency dialed in. original is here Yeastie Boys Digital IPA

hi, i want to brew the recipe below, but i cant find a tool to convert it into weights so i can brew a 20 litre (5 gal) batch. can someone help to convert it to a proper recipe please? Yeastie Boys Digital IPA Recipe Overview Anticipated OG: 1.066 Anticipated ABV (%): 7.0...

people do rests at really low temps for various reasons, so i'd just act like i intended to mash that way if i were you

the US-05 you used flocculates more than a wheat yeast, so you'll end up with a clearer beer. it'll still be good, just different

+5 = 4545

i was drinking a homebrew hefe in the sun the other day. i was amazed that it was skunked by the end of the glass

wait until it's conditioned. carbonation can change a beer dramatically. my last wit tasted bitter before bottling but it was delicious from the bottle

more fermentables, so more malt or sugar

love wheat beers. they're great for the warmer months

bought some clamps so i can clamp my bench capper to the bench without having to have it there permanently

i'd like to hear more about how you managed to set your stove on fire. your beer should be ok, there will probably be some fusels which don't really age out but it'll be ok. good luck for your next brew

agreed. if it looks ok and tastes and smells good then you'll be fine

it'll be fine. the pressure of the CO2 will have kept any nasties from getting in

i got into the habit of trying raw grain after i sampled some Crystal 60 on a whim. now i do every time i brew. delicious

in my experience S-04 doesn't create a lot of krausen but it seems to finish pretty fast

they're called gushers. it can be from overcarbonating or an infection. if they've only been in the bottles for a week give them a couple more weeks and try one to see if they get any better

i do extract/partial mash brews, so i stir to dissolve the extract

i'm not sure about perry, but some beer yeasts can throw quite a bit of sulphur. it should go away after a week or 2 of conditioning