Recent content by Jazzafish

Depends on your strain of kveik. Most of the commercially viable strains are listed here If you have a single strain isolate, you shouldn't have an issue bottling and it should perform like a generic yeast you are used to. Personally, I have some of the Mainiacal Voss, without any of the...

How good are partigyles... Always worthwhile if you have a bucket handy to make starter beers and yeast cakes. If you ever forget to measure preboil gravities, you can calculate the difference using the known volumes and post boil gravity. Preboil Volume x Preboil Gravity = Post boil Volume x...

14. gone brewing - Fly Blown Belgian - 6.6%, Got a pleasant banana and bubble gum aroma when I cracked this colder than I probably should have. Though after a long couple of days, I didn't want to wait. Well balanced beer. Getting a bit of the bubblegum flavour while it is cold, along with a...

Hi all, We have our monthly tasting session next week at North Rocks Pizza from 18:30. All welcome, please RSVP via our facebook page...

What is the beer with a 16 on the cap?

Interesting. How old is it? Apologies for not opening it sooner

12. MikeyR - Cali Uncommon Tasting this after the previous beer is a tough act to follow. I'm not sure what to add to what has already been mentioned? I got a lot of funk on the nose too. I initially thought there may be something wrong with the bottle but that concern was quickly reversed...

9. n87 - Stinkin' Pom IPA, ~7.2% - RTD Nice beer. How did it fair in the competition you mentioned? Would assume the judges would expect a significant increase in hop aroma and some more bitterness to tick the English IPA box? Not that it matters, it is nice beer in its own right and doesn't...

Barls... Do I chill this and drink or age it? Salivating at the current reviews

2. Paulyman - Coffee Amber Ale (Drink after June) Nothing bad to say about this brew. Getting a nice complimentary coffee along with some berry like dark fruit. I have to admit, I was expecting a chocolate/caramel tirra massu vibe initially... guiltily call it a bias towards my own coffee...

well can't edit... pilot error I'm assuming

Apologies for the lateness... It is rind of the lemon. Avoid the white stuff. Will edit

Has anyone used a bit of Acidulated malt in their sour dough starter mix? I've got a little bit left which will be useful in my next batch but thinking I might add the powder from the bag to blend with some traditional organic flour/water etc...

If you want to enter for feedback and advice, it is an ok tool. A better tool is joining a club and sharing beers with a wide range of brewers. I don't often brew for competitions. But the few times I have, I've done well. If you want to win medals, the best advice I can give is doing a BJCP...

Awesome, Whatever you are doing... Keep doing it. Very nice