Recent content by dig

Has he now! The master turns student! Don't freak out Chuck, but you'll need to bypass the filter and the pasteuriser.

I was asked if I cared to comment on this thread. As a matter of fact, I don't care! However: Recipes must change over time. If they don't, the beers can only get worse. Raw materials change seasonally, and if you're not constantly tweaking, adjusting or even making complete changes to...

Re-read the yeast selection criteria. Does 022 fit the bill?

Hey Brett. Great to hear that WR did well, but I'm not taking credit for that. Pretty happy with the job we did cobbling together that brewery, and putting together a beer that works well has always come easy to me, so no, the credit needs to go to the brewers who day-in, day-out punch out...

Anyone have any current info on Colonial? Anyone been there recently? Do they still exist? I read an article online recently by Vic Crossland talking up the WA breweries and their chances for success at the AIBA, and I thought it was odd that he omitted Colonial. Just scanning through the 2010...

One more post to completely flood this thread: http://bit.ly/cjlHi8

Vancouver mayor Gregor Robertson taps the Vancouver Craft Beer Week grand opening cask

Hi Simon Really liking Canada. This week is Vancouver Craft Beer Week and I'm attending various functions and dinners every day. Judged the BC homebrew comp last week and the standard was really high. 1st place went to a lambic, 2nd a wood aged RIS and 3rd a Belgian strong. Very delicious...

Yeast strain selection was based on the following criteria: 1. had to be a genuine top fermenting, top cropping ale strain that would work mechanically in an open fermenter (ie, not 1056), 2. Had to be a strain that didn't mute hop characters excessively as hops were always going to be an...

I doubt very much that there is fruit in the beer. Disappointed to hear that Kai is dry hopping, but that's a phase that many young brewers go through and I'm confident that he'll grow out of it. If you guys are tasting berry-like fruit flavours, I'd put my money of Pacific Gem as the mystery hop.

I used to brew a bit at 600 litres. For most yeast strains, 3 smak-o's would be grossly under-pitching and a 20l corny of slurry would seem to be a massive over-pitch. I used to use a hemacytometer and microscope, and depending on yeast strain (some pack down more densely), beer type and cell...

Hop backs are much better than dry hopping. Getting very tired of the the woody/herbal/asparagus dry hop character in a lot of the west coast IPAs here.

I wonder what Red Truck think of that... http://www.redtruckbeer.com/ I'll ask Dave Varga when I see him next.

That's exactly what was envisaged all those moons ago. Well done Kai in making WR the great beer it always wanted to be. Sad that I'm no longer involved.

Cheers Maple. I'm a big fan of Amnesiac and a lot of the other beers in the Phillips range. Was over on the big island last week with resume in hand, knocking on Matt Phillip' door... I'm not really able to speak about the other place. Sorry.