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Cheers for the serious responses and yes I did tell a fib, but sorry I wanted to evoke some emotion. The secret to a natural white head on a dark body, for me has been some wheat malts. While to some the body isn't pitch black, it is very dark. I gleaned this from Dave Line's books, who...

Funny how many people consider a dark head on stout acceptable or believe you need to use artifical additives to get one. Every stout I've knocked up has a black body and a rocky white head. The only thing that causes anything else is an infection, cheers, KIR

I totally agree with this suggestion.

Very good question, treat them with care but at the end of the day they are to beer what curry powder is to meat. Higher alcohol beers are safer as they have another natural preservative in them at a higher level.

With those flavours, may as well drink a bowl of fruit salad. Aussie day coming up go pride of ringy everytime.

AG ers don't forget to drink your beer after getting exited about brewing it :beerbang:

Have to go: cooper's draught 500 grams of white sugar (inverted) 500 grams of light powder malt 5 grams of ringwood flowers not pellets

I may get shot down for this but I normally shake the fermenter: rousing it is called with slow yeasts in Northern England. Did you squeeze the fermenter to make sure the air lock bubbled? I also pop the lid and check if there is action on the surface: if no I would re-pitch after 24 hours...

Bear I three have a mulberry tree and I think your combo is very cluey. You have my head spinning for a Imperial Stout/mulberry barley wine; which would be ready for Chrissy 2009. It just has to blend with chrissy pudding as a dessert beer. Don't worry alarmists sampling shall occur pre 2009...

I'm knocking at a few light ales with saaz hops for summer drinking. I'm also doing an alcoholic lemonaide and then a mullberry wine. I like brewing with the fruit that grows on our property. The orange wine I did was good but someone said on this site drink it young as it will get more...

Pumpy in terms of flavour; the 5.8% of Coopers Sparling Ale beats the 4.6% of the Pale Ale hands down. In terms of damage; the latter is kinder to you the next day.

Hello, Did anyone find any good October Fests? I went to Elmars in the Swan Valley. Bought a ceramic stein for $15 then you could get it filled up for $12.50 for 1 litre of boutique beer. They had Alt beer (whatever that is, tasted nice), Marsden, Pils and Wheat. All tasted good in 1 litre...

...sorry had one in the fridge, tastes like a goldings/ cascade type combo. Light bodied for an IPA, probably why they went the more aromatic type hop.

It's a new variety called ....

Better off with what the Estonians have with their beer, bacon bits freshly fried or your favourite cheese. Quality beer, quality nibblies.

Coming from the Great State: I call this the Emu Export Principle.

On the kit front: I found the Brewiser Pilsener, with half kg of light malt, 1/2 kg of inverted white cane sugar plus a pinch of ringwood hop flowers, brewed cold produces a good aussie lager. Reminds me of how Aussie lager used to taste. If you can't get your head around the cane sugar use...

Tony, benchmarking is great idea, see what you get right and wrong. I shall keep my eyes peeled for those bottles. I sampled a Dogbolter at the Queens Pub in Perth and was surprised to find it re-encarnated as a dark lager. It used to be like it's namesake in the UK, an old ale. The new...

Davee et. al all I can say is that I'm not worthy! Well done lads my best is an ol' Emu Export King Brown 750 ml. Extra thick glass, but the one you unearthed is truely top shelf!

My ethnic mate does chicken wings in a weber plus European lager, not too filling. Otherwise drink most of the beer before you eat, barley wine with the meal and a few single malts afterwards.