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What do you mean by minutes?? Is that boiling time possibly?

Yes. That's time in the boil assuming a "standard" 60 min boil.

I kind of followed the following "pale ale" recipe:
http://daveshomebrew.com.au/index.php?option=com_content&task=view&id=123&Itemid=42

I substituted the extra pale malt with Coopers Lager (had them standing around) and used a full kilo of caramel malt (I ordered one kilo cracked so I needed to use ...

Just had the first bottle of this batch. Well, there was certainly no mold in that fermenter!

Amazing drop! Citrusy and flowery aroma from the Cascade dry hops, caramel, toffee and hoppy flavor, long and quite bitter aftertaste. Best brew I've done by far.

According to the profile in Clone Brews IBU 17 is definitely the way to go. The OG is a bit too high though, it should be more like 1060. (Don't have the book with me now, don't remember exactly.) Maybe I'll try use a bit less extract. I've downloaded QBrew too and am gonna tweak away at it.

Thanks ...

The WLP500 yeast has an attenuation of 75-80%. What affects whether you're getting the upper range of the attenuation or the lower? Temperature? Time? How much yeast you pitch?

Maybe I should replace the 50/50 malt/wheat with just pure wheat? Would that make IBU 17 more palatable?

12 months of ...

This is kind of a beer/mead so, yeah, plenty of honey. The original drop doesn't actually have a very strong flavor of honey so I guess there must be something that removes that. Maybe the fermentation ferments it all away? Maybe it needs to be aged for a couple of months? I've read somewhere that ...

Barbar is definitely one of my favorite Belgian beers. Tough to get hold of here in Australia though so I reckon I make my own.

So here's what I'm putting down next (adapted from Clone Brews):

250g Caramel Malt 11L (substitutes Belgian Cara-Vienna)
150g Melanoiden Malt (substitutes Gambrinus Honey ...

Yeah, throwing it out is probably a bit drastic. I found some contradictory advise on the internet:
"1. Mold floating on top of the fermenting beer. Toss it." (http://www.realbeer.com/jjpalmer/Howtobrew.html)
and
"Mold can usually be just skimmed off with no lasting effect on the beer's flavor ...

I just tried out second fermentation on my last batch of heavily hopped american style amber ale. Unfortunately I'm suspecting I've got a mold infection in the second fermenter.

The brew had about 1055 OG and about 1010 SG when I racked it after about 5 days of fermentation. So there's plenty of ...