Recent content by mattbrewer

yep

With the new registration system, when do the beers get put in the coolroom? M

You're right. But it is a popular beer to brew and easy enough to find on tap. So it's out there. And it would tick the box for those who say they don't enter comps due to rigid style guidelines.

Anyone? Is there a place for a session American IPA in a competition? Looking at the AABC guidelines it seems not - unless it is a specialty session IPA. M

From a google search, consensus mainly from the US is that BJCP 2015 did not cater for the session American IPA. However, the Specialty IPA (21B) BJCP description states "Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g...

Thanks Nathan, and yes, thanks to the organisers, judges, stewards and sponsors. I'm pretty stoked to have entered five beers and received 2 x 1st and a 2nd place. I've read that previous winners got to do a collaborative brew with a commercial brewery. It would be great if this was on the...

Hey Skinny. We have a bulk grain buy in Cairns coming up in early January. Pm me and I can give details. We are placing orders on FNQ brewers forum. Just google it. We also have an email list. We are having a case swap in February. Yes, we sound organised but that is only a front. Best to pm...

Green Ant Catina does not make its own beer. It buys it from an old U-brew mob who make it out of syrup. Probably the worst be ever made. They also supply some beer to the Bavarian beer cafe, Iron Bar in Port Douglas and a few other places. Be careful if you see a 'locally made' beer on tap or...

Hey Indica. There are a few brewers on the Tablelands that have been meeting for years. Give me a PM if you want to be involved. Most Atherton water will come from the Barron River near the Crater or from the aquifer. Same story, it is low in everything and a good base to add to. Matt

The 0min addition was at flameout. For this brew I did dry hop with harvest Victoria flowers, however the distinctive taste was present at chilling and just before dry hopping. I have also re-used the yeast with success so I have completely ruled an infection out.

Hi all. Three weeks in the bottle and my Victoria hop IPA still has the familiar "rotten mandarin" taste but it has smoothed out to a point where I can drink it and appreciate the taste. Fair to say that I won't be using this hop in large amounts in the future but I think it could add...

Thanks for your insights. The hops were picked, dried on a sunny window ledge for 12 hours, zip-locked and sent to North Queensland, dried in a drying oven until a stable moisture content was reached (3 hours) then vacuum sealed. In my limited experience, I'm not sure if the handling before...

I can taste a couple of those fruits, but with a slightly rotten edge. Almost nice but not convincing. Here the recipe for my latest effort. It is similar to my regular schedule. I am persevering with single hop version as the variety yielded well in its first year so I expect alot over the...

MOD: Post edited by Lord Raja Goomba I to insert (limited) description. Please make further descriptions available if possible. Original post below: Hi all. I'm having flavour issues with my home grown (Canberra) Victoria hop flowers. I have been using them as a single hop in APA/IPAs...

Yes, rousing the yeast is the solution. I was having the same problems with every UK liquid yeast I used. So I read the relevant parts of "Brew your own real ale at home" by Wheeler and Protz. I now rouse the yeast by racking when the krausen falls, incorporating about half the good yeast...