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CHRIS WOODS’ FRUIT OF THE WOODS IPA - OUT NOW
Created by Chris Woods, Master of the Brewniverse 2020, this lower bitterness, fruit-forward India Pale Ale is bursting with tropical and citrus aromas from the generous use of new world hops. A small amount of yeast has been added to naturally condition in the can, further enhancing flavour.
Get your hands on a slab of Chris Woods’ Fruit of the Woods IPA from exclusive competition partner Dan Murphy’s. We have produced a limited run of this beer so get in quick to avoid missing out. Head in store or buy online today.
Please join us in congratulating Woodsy (forum member) on his great achievement!
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Not yet: Still have 4 brews in stock at home: 9: Euro Lager with Notty Yeast: 10: Coopers Stout 11: ROTM Belgian Chocolate Stout 12: ROTM Lamington Stout Brew 7 (English Bitter LDM) will be ready on 15th Aug, so I'll be able to compare it with Brew 6 (English Bitter Liquid Malt) then. I'll be sure to post back here! -
By The Captain!! · Posted
So! when it comes to stepping up a recipe, have others come to different ratios in grains and hops that I should take into consideration? As in, is it linear in batch size? From 23-43-60l? -
By The Captain!! · Posted
@Ben 10 your wife’s too good to you.... So happy for ya mate -
just the pack in to start with, i want to get the hang of things like temperature before i start branching out. -
Welcome @Stickers I haul sh1t across Adelaide for a living. Some of my work peers call themselves bus drivers but we're probably more like garbos. 😄 When I'm not working I'm usually trying to punt my way out of poverty. Needless to say I'm still living in poverty. But I won't quit. Quitters never win, winners never quit! -
By Shamus O'Sean · Posted
Well I did throw them into a round receptacle. Nothing but net.😆 -
By Shamus O'Sean · Posted
Single Malt and Single Hop. Usually an All Grain brew that uses only one malt/grain type and one type of hop. They can be a bit one dimensional, but they show what you get from the malt and the hop. -
Hi Burbs. I started it at 20C yesterday morning to ensure activity. Got home from work last night and dropped it to 16C because it was active. Just dropped it to 15C a few minutes ago. Reckon I'll leave it at 15C until it's almost done and then up it a few degrees to ensure it finishes fermenting. How much would you pay a night to stay in the fridge?
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By Shamus O'Sean · Posted
Hey @Stickers, Welcome to the Forum buddy. If you want to learn here is the place to be. What was your first brew? Standard Lager or something a bit more adventurous? I count myself as one of the lucky ones. I work with small scale private developments and have been able to continue to work from home. In fact, this week we had double the number of referrals that we have been getting for a while. So hopefully work is ongoing. You will find we are a helpful bunch of brewers, in case you had not already noticed. Again, welcome to what some call "The Rabbit Hole" that is home brewing. -
By Bearded Burbler · Posted
I think your biggest problem is that you 'dry hooped' rather than 'dry hopped' Shamus !?! 🥳 Just joking mate... it will be lovely! I was keen to use up some old Galaxy Flowers the other day, and my helpful brewing apprentice suggested that they smelled Cheesy!? Think that even though refrigg'd the oils were oxidised and starting to go rancid... So I ditched them and went with Citra and Columbus... The only problem is nil challenge - it just will be different to what was originally planned?! It will be a lovely brew Shamus!!!
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