It was my day off but from what I've heard your cube will either be a lower than expected "half strong ale" or wort collected while it was boiling over from the kettle....
Barls will just have to get married again, when it's not my day off....(kidding Keith)
Yeah like Keith said it has varied in the past from 12 - 36 in 500. The year prior - not sure how many but to me it had a nice little "olive" character definitely from the Oysters. I backed down and you can definitely pick up a slight mineral aroma but then the malt grist takes the front seat in...
At Hunter Beer Co they've been doing it as a seasonal for a few years now - I'm actually dropping this year's batch off to the Sydney Local Taphouse today (should be on tap some time next week). It was my turn to brew it this year and I brewed a Smoked Oyster Stout - put in a bit of Rauch malt...
Hope it's not too late - but I ran into the brewer of a micro in Kalgoorlie last week. Nice bloke and doing a fair few styles. If you go to the pub with the mine in the actual pub they will know where the micro is in town.
Beersom's right about the owners being great people at Sunshine Coast Brewery, I have to move back to ole Sydney town for family - so send in a resume if you want to get into this sensational industry!