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People need to be less concerned with style guidelines. This is a frikkin great beer, just enjoy it!!

Strange, I BIAB and I have my kettle about 1.2 meters off the ground, my chiller flat (not on itls side) about 30 cm below the tap and my wort gushes through! No idea sorry

Haha way to be condescending! If you like beer that tastes like bacon, more power to you! :lol:

I thought the scribby gum lager was bizarre and really not very nice. I thought it tasted and smelled somewhere between the way your clothes smell the morning after a night around a campfire, and bacon. The bottle said something about capturing teh australian BBQ... the beer was like smoke and...

I'd say it is noticably carbed after about 5 days, pretty good after about 8, perfect after 14.

Interesting hop schedule, but overall I reckon it'll be frikkin awesome!

Hell yeah I would

So you are actually saying that the *percentage* of DME increases? Not just the amount? That doesn't right - sound like a bug... I was assuming the amounts of both the crystal and the DME were increasing to compensate, but the percentages were staying at 5 and 95.

There's actually a newish one open in City Beach, right on the ocean - it's pretty damn nice!!

But wouldn't that be decreasing the efficiency = less extract from the crystal,which means you need more fermentables to maintain you target gravity... So to ccompensate you can increase the grain, increase the DME, or increase both... So which is correct? Sounds like you want it to only...

True, but best case, it tastes awesome!

I go from kettle-->plate chiller-->aeration-->fermenter in one continuous line... on this particular day (perth summer) the plate chiller only got the temp down to about 30 degrees or so, and then it took another 6 hours to cool down to 13 degrees in my fermentation fridge...

Thanks guys... for a diacetyl rest, how long would you want to leave the temp at 16-18?

Anyone?

When I was where you are now at, the next step I took was steeping some specialty grain. For example, make a pale ale kit but add 300g of steeped carapils, or 200g of light crystal or something. It's really simple, adds a little something to your brew, and introduces you to using grain. Read up...

So I'm currently fermenting a Vienna Lager (using Wyeast 2308 Munich Lager), which will be only the third lager I've brewed. Today is the 14th day it has been fermenting, and the gravity has wandered down from 1.046 to 1.026 in that time, and over the last week I have slowly raised the temp...

+1 In fact recently I was in Darwin, 38 degrees and humid, had a Melbourne Bitter and it was ******* AWESOME. All about context. I'd never refuse any beer offered to me - I'm definitely not a snob.

I'm certain that the BJCP guidelines say that a Kolsch's head will disappear... In fact just looked it up - "Has a delicate white head that may not persist."

1) brendanos - Pearl Harbour - 4.1% - Bottle Conditioned - Best After 20/12/10 WW 26/12 (well the label said wait until after 25/12!) - Appearance as you would expect for a wheat beer. Slight hiss on opening the Coke bottle lid however beer doesn't seem undercarbed as I anticipated. Aroma is...

1) brendanos - Pearl Harbour - 4.1% - Bottle Conditioned - Best After 20/12/10 WW 26/12 (well the label said wait until after 25/12!) - Appearance as you would expect for a wheat beer. Slight hiss on opening the Coke bottle lid however beer doesn't seem undercarbed as I anticipated. Aroma is...