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MitchellScott last won the day on September 23

MitchellScott had the most liked content!

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  1. Well here she is... First pour. Certainly a nice beer..... In moderation. I think it could do with some extra ageing but nonetheless still quite nice.
  2. My Vintage Ale has been ageing for a bit over a month in the keg. Have been wanting to try it all week but told myself not until Friday..... Can't wait to get home
  3. She's fermenting away nicely at 18C. Would post a picture but somehow managed to smash the camera on my phone yesterday Think I'll stick to my usual regime and dry hop on day 8/9 and remove hops to CC on day 11/12. Smells delicious so far Cheers.
  4. Yeah mines the same at Kelsey's with 0.1 increments down to 0.3C. The 0.2C difference between that and 0.5C has never worried me. Either work just fine.
  5. This^ But my InkBird is set to +/- 0.5C. Doesn't really make any difference though.
  6. Could also try one of those "hop teas". I've never done them but don't see why it wouldn't work on a small scale.
  7. Got nothing to lose mate! I'm sure they will turn out fine.
  8. Looks like this may be the case. From what I can see there, it looks like all the Mr. Beer yeasts are an ale/lager hybrid. This would allow them to carb up fine at lower winter Canberra temps, where ale yeast would almost certainly struggle. Mitch.
  9. Knew that was coming Just the front end I should've said... It was covered in frost/ice from driving on the highway. Anyway, it is certainly too cold in winter for Ale yeast to properly carbonate, IMO. Maybe the Mr. Beer yeasts are a lager hybrid and that is why they have carbed OK? I am not sure. You will soon find out as it starts to warm up. If your beers are all carbed OK then there is your issue. Mitch.
  10. Last time I was there I left my place at 4.30am to get there by 8ish. It was -7C and the whole car was covered in ice. Sure, compared to other places that might not be cold but in Australia that is f***in cold Not to mention in Summer it gets 40C+ consistently there too... Its just a horrible place hahahaha.
  11. Looks like he lives in Canberra Christina, so yep in Australia Canberra gets notoriously cold in winter and we are just coming out of winter now, so that could certainly be a contributing factor. In fact I am willing to bet that is the issue here. Canberra is freezing in winter! Mitch.
  12. Cheers mate! Boil gravity was approx 1.040. Used 1200g of Liquid Malt into the 10L which should've got me just over 1.040
  13. Thought I would start a new thread with a better name Finally got around to getting this down yesterday. Final recipe was: Fermentables: 3kg Coopers Liquid Light Malt 700g Wheat Dry Malt 200g Light Crystal Hops (10L boil): 20g Centennial @ 30mins 20g Citra @ 15mins 20g Amarillo @ 15mins 25g Citra @ F/O (80C) 25g Amarillo @ F/O (80C) 12.5g Centennial @ F/O (80C) Planning to dry hop 20g each of Amarillo and Citra. Yeast: US-05 OG: 1.053 Expected FG: 1.013 Kegged ABV: 5.3% (5.7% bottled). Bitterness: 39IBU Volume: 23L I upped both the Citra and Amarillo F/O additions. That may or may not be because I had a few too many while brewing and watching Bathurst and accidentally grabbed Citra twice instead of Centennial and thought I better double down on Amarillo too. Should work well for an XPA anyway Will keep you updated with fermentation progress and tasting once its all done Cheers, Mitch.
  14. I have had this happen with a few of my bottles. The ones that are bottled first generally have the least amount of yeast cells and therefore take longer to carb up, although I have never had one NOT carb. They just need longer. Now I keg I rack 19L into my keg then bottle the remainder, this means there is usually some sediment sucked into the bottles as I am taking the last bit of beer from the FV. Since doing this I have found my beers to carb up and bottles to be hard in a few days. I put this down to the extra yeast cells in the bottles. As a result though, I get more sediment in these bottles but that doesn't bother me. I did a lager that I cold crashed for 2 weeks about 5 months ago and I found that took nearly a month for the bottles to start going hard. I know it's hard but I really think if you are bottling time is your best friend. Build up enough stock and get a rotation working that allows you to age the bottles for at least 1-2 months. The other thing I found made a big difference to my carbing with bottles was swapping out carb drops for normal white sugar. I don't know why, but I find the carb to be higher and much more consistent using the sugar. I got myself one of these to measure the sugar with: Not to mention it saves you HEAPS of $$ over using carb drops. Mitch.
  15. After I kegged this batch I bottled 3 or 4 bottles. They have been ageing about 130 days now and I expected them to have lost most hop flavour/be pretty average. Man was I wrong... Cracked a bottle open at a meeting I had last night with a few mates and it was bloody delicious. Held a thick creamy head right to the last sip and everyone else who tried it wanted to swap my beer for their megaswill crap Will definitely have to get this one brewed again. Mitch.
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