Recent content by BingBangBrewhouse

Kegged the lemon peel saison fermented with belgian ale at 26C primary for 10 to 14 days then secondary at 28C for around 3 weeks. Super nice pepper & spice flavours, which went hand in hand with the lemon. I'm making an orange peel one this weekend.

Well I wouldn't call it a style, but it's a fun idea. When your home brewing I reckon do whatever you wantand call it whatever you want. If you were to enter into a competition though you would probably go to the American side. Anyway off that style guidelines stuff. I've recently experimented...

Excuse the late reply. If anyone would want to meet up for a brew day, I brew at the Pomona shops every Sunday. But we can meet at anyone's place. I would love to see the bats brewery for sure. I know Kin Kin. It's not far at all.

I recently read that making a normal apa (whatever strength you want) letting it ferment as usual. Then boiling out the alcohol after primary and conditioning (bare in mind that hop aroma and flavour) and if you want to dry hop just chill it again and keg or whatever works really well.

This is a perfect article to get other social network sites up and running. I don't see it being a big deal in Australia though.

Just brewed a saison yesterday with a touch of centennial and some lemon peel. I ran with the Belgian ale yeast. I didn't find there was any lag that I've heard a bit about with this yeast. It's just cruising along.

I've enjoyed good beer for a couple years I'm 22 yrs old and I've been brewing for around 6 months. I'm looking to start a craft brewing community on the Sunshine Coast with competitions, events, talks etc. I have a Facebook account called sunny coast craft beer. So anyone who's keen keep in touch.