Jim's Beer Kit

Just a warning if your using caustic to clean a plate chiller make sure theres no copper in it or it will eventually dissolve that to, also its dangerous but I assume you all know that.

Or ask a pub

Contary to my previous post I just found this http://aussiehomebrewer.com/topic/44429 ... id-levels/ not exactly scientific but you could try it on known hops first and see if it works

If you don't buy any hops I would make a pale ale with a guesstimate IBU around 45 if it comes in very bitter call it a session IPA if it is lacking bitterness call it a spring golden ale as base future recipes on what its like. As far as i'm aware there no cheap way to measure AA accurately.

Interesting I wonder how it compares to hop extracts/oils

Cheers Kev & Fil I just thought I might be missing something about the kegs.

Just wondered a few people said the crusader kegs are superior but the only reason given is there ability to seal without pressure, are there any other ways they are superior? I have cornies and king kegs and to be honest prefer the king kegs just due to not having to mess about with cleaning lines ...

My guess would be since most home brew hop sellers buy from Charles faram who have organic varieties don't sell organic varieties there isn't enough demand for them, but it could just be what they think and though the hops are twice the price most of the charge to home brewers is for postage and rep...

We did some experimenting in the 1bbl brewery I sold in October to see if partially cooling before going straight to the FV made a difference and found cooling to 80C then going to the FV cooled it about 10 mins quicker than going straight there or cooling below 60C 1st.

Don't know if its traditional but I made a great one last summer with pale malt, a little crystal (likely 3%ish can't remember) bittered with target and loads of late EKG around 65IBUs.

This all seems to agree with what I suspected that whirlpool hops are fairly pointless.

I recommend you remove the email address as bots will pick it up and you will get huge amounts of spam. I would consider the course if it was in the south east.
Cheers

Some people do no chill (leaving it overnight to cool in a sealed container)and I never read a post saying they have the issue you do, so I don't think the chilling is the problem.

Sorry got that last post wrong its maribrew ale 514

Safbrew T-58 would be good to try, ferment it at 23 degrees for a peppery/spicy flavour I like the sound of this experiment, please keep us informed! I asked a similar question on here a few years ago and got this answer, unfortunately never got round to trying it and still have a pack that expired...