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Hi all, With a fair few years of brewing experience doing BIAB and overall happy with the quality of the beers I was making i decided to step it up to a 60L Brewzilla all in one electric system. Today I brewed by fourth batch on the system, with the previous comprising three double batches and...

Hey all, So i wanted some input and thought id share a bit of a mess that has occurred. I've just identified this glorious f*k up now, sipping on a delicious red ale after deciding to do a SG check on a few brewskies bubbling away. For context, two weeks ago I brewed a split batch, half became...

Hey everyone I recently brewed a Belgian Quad and am having some trouble figuring out all my numbers. I bottled it yesterday after this ferm schedule : 28th Nov 18 litres at OG 1.084 Pitched healthy dose of M41 5th Oct Added liquid sucrose, estimated OG 1.089 10th Oct SG at...

Hey everyone I'm in need of help with designing a BIG strong ale. My initial hopes are to get something into the 12-14% range and resemble the sort of style as Rouge Dead Guy, just an imperial version. I've made plenty of beers up around the 8% mark but not much higher. So wanted some help...

Hey all, So I have a trip planned in August to head to the US (I am from Australia). I have done many travels to the us here and there but really wanted some of you guys who are in the "know" to help me out with some of your favourite beers that you would buy from your local liquor store...

Hi all, Calling on a few experienced brewers to help me improve my Dunkelweizen. I recently brewed up a general copy of BYO magazines dunkleweizen recipe https://byo.com/bock/item/1964-dunkelweizen-style-profile?viewDesktop=true . My exact recipe is as follows: Dunkel Batch Size ...

Hey guys so opened up my Rye pale ale today to find what I'm pretty sure is my first infection. Looks to me like the beginning of a pellicle, the bubbles between yeast rafts and the White bits up the side of the bucket. So I need some experience from others. I'd consider letting it sour out...

Hey all, need help from those who know more about using rye and simcoe. I plan to make my first ever rye IPA and wanted To use simcoe as a single hop as I've never used this either. Am thinking of hitting around 15% rye, pale base malt around 6% dark crystal and a dash of Carafa 1 or roasted...

Ok so I brewed a pale ale Monday and was heading out of town, in a rush I took the slurry from another batch, didn't wash yeast just threw in half a mason jar into the new one. I kind of thought I may have been majorly underpitching. The yeast is s05 and I returned Thursday to what looks like...

Ok, So ive just had a seriously rookie mess up. Currently mid mash on a red APA mashing at 68C (154F). About 15 minutes in I had a pot of water fall over, and so I did a clean up with a towel around the stove top. Inadvertently I managed to turn on the stove top.... FML. I had no idea it was...

Ok this may need the attention of those familiar with using 5L mini kegs. I've got an empty I plan on using for the first time, made an experimental 3L batch of beer (don't ask why) and want to prime with sugar into the 5L mini keg. So question is do I have to take into account the head...

So having a random late night thought, need some help. I've got a batch fermenting at the moment, a biggish IPA using S05. It's in a water bath and I've been adding frozen bottles to it periodically. However; I haven't had the time to be super consistent with it, so the temp has been...

Hey all need some help from those more experienced. Ideally wanted to make a pale ale, have a bunch of marris otter, Vienna and a hoard of different crystal and dark malts. I need help with what hops to use, I only have Perle which I've never used, how would it go in a single hop pale...

Hey everyone, So brewed my first hefe with WLP300, 45% Pilsner malt and 55% wheat malt. The beer came out fantastic, did a step mash and kept all the ferm temps low. Even have a few German mates who absolutely love it. Only thing is when poured it has a white head with large bubbles...

Ok so brewed a hefe using WLP300. Want to save some yeast for a few batches. I need help working out how much of the slurry at the bottom I would need to dump into subsequent batches to replicate a similar pitch rate as the original liquid yeast? Can someone help work out a decent estimate...

So I purchased some midnight wheat on a whim and want to throw together a black wheat beer. This is my rough recipe. What do you guys think? Want to ferment with safale wb 06, I've read some negative things about this yeast, not being great, but for a budget beer I think it may work fermenting...

Ok so I went ahead an capped the last bottle which was only half full. In addition this bottle sucked out a considerable amount of trub. I am well aware of the issues with CO2 production and potential bottle bombs with half filled bottles / oxygenation etc etc. this was purely an experiment...

Ok guys just a quick one, have had all my batches carb up nicely (using priming sugar in bottles). But I have a problem.... It seems they pour really well, nice thick creamy head forms and is retained for a very long time. But the actual liquid itself seems to lose carbonation within a minute or...

Hey all, just curious im about to dry hop a double IPA I brewed, it's a small 1 Gallon batch, 8.5%ABV and 130IBU. I want to give it BIG aroma, but don't know if there is a limit to how much hop oil can be absorbed in such a small volume of beer (I am sure there is a saturation point). So how...

Ok guys so i've stretched my BIAB homebrew career into brewing a biger double IPA. I have now completely confused myself with how much yeast to pitch. Its a small 5.7L/1.5 gallon SMaSH recipe with an OG of 1.083, using Maris Otter and Southern Cross (13.5% AA). I'm going to use S-04 yeast as...