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Yeah I did a cube addition of vic secret at about 50g or more (with a bitter addition at 60m) and it was insanely aromatic for a very long time and quite bitter, so I'd say go for it with your favourite hop of great flavour and it should work out.

Maybe I should finally try some galaxy in a beer. Any recommendations for usage? I am thinking cube hopping a bunch of them with vic secret or ella.

So on the topic of domestic vs import. I've found the BB ale malt actually pretty great when brewing ales with a bit more malty background, in fact compared to TFFMO I haven't noticed too much difference. Though this is with the caveat that I haven't brewed side by side and tasted them. Though I...

Honestly for winter I still find given the amount of heat that actively fermenting beer can put off that it'll be great temperatures for ales in an insulated environment. So I have a freezer with temperature control and still find that in winter it will need to be turned on (less often than...

A good munich dunkel, man that is a great thing. mmmmmm malty beers.

Cool, well if you get through that much, then you should be fine. But I think its okay to drop one of the sacks at this stage and try it next time and then you know you are comparing the fresh grain to fresh when you take notes. Hope it goes well, it is great to just be able to have a weekend...

Actually with all of that I might recommend thinking about how much you brew. So with the above that is something like 95 kg of base grain. At around 5kg (or so depending) of grain per 19 litre keg you are looking at 19 batches of beer. Now that is if you used this all without additional...

I'd say my rule of thumb is give it a shot if I think I am going to be interested in it, but honestly take note of how long these sacks sit around. If it sits there for over a year with a full sack, get half a sack, got half a sack get less. So for example, my ale malts, such as BB, Glad...

Actually I made a Munich Dunkel recently with it. 71% Weyermann Munich 2 20% Pilsner 4% black patent (didn't have any less roasty grains e.g carafa special, but I enjoy roast). 4% wheat malt OG - 1.050 FG - 1.013 IBU - 25 It turned out quite malty. How would I describe it, a bit too sweet...

Yeah will do, sounds like a great time to make a cracking stout of some sort or vienna lager, which has been on the cards for a while.

I did a marzen/oktoberfest that was 50% pils and 50% munich 2. Very malty and rich, but honestly I think the yeast I used really made it crisp, it was the mangrove jacks bohemian lager yeast. So I think if you dry it out and you like malty you can really bump it up.

Hey thanks for that Lord Raja. Great chat by the way!

Hey Lord Raja, I'd be more than keen to pick up some bottles off of ya. I can swing ya a bottle of 6.2% oatmeal stout that actually turned out to my liking. 20 or so to leave some for others.

Yeah I have used probably a newer CB Bag, I think the only time I have had issues draining is when I had like 20% oats in a stout, but considering when I pulled it out it was like a cake of grains and oats. It worked great for the last couple of years I have been using it, letting it drain for a...

Yeah honestly I did a smoked beer with peat. It turned out pretty bad, and I love smoked beer. It was mixed with some weyermann rauch malt. So I'd just go with the standard smoked malt, but really depends on the smoke level which fades with time, which I also found was hard to tell from just...

Used it and get a sweet fruity flavour mixed with loads of pine/resin. I used it a minor bittering addition of around 19 IBU at 60 m, with 40g in the cube. This was in an amber ale and really has the clean bitterness backed with good hop flavour and mixing well with the caramel and maltiness of...

Maybe I can get some tips on how to use POR, because I have used it several times after reading many positive comments on it. I used it in a few pale ales, as bittering, with an english yeast (wyeast 1469) and it came out real twangy. Does it mix well with certain yeasts and this was just a...

So I ended up making a graff inspired by the homebrewtalk thread on it. I made an all grain recipe to make an amber ale and split it 12 L amber ale and 8 litres golden circle apple juice. The taste is pretty tart, but with some body and complexity, the bitterness is quite good with the tartness...

In a pilsner I made with these hops (finally drank a keg of it with the family at christmas), it came across very very mild with a slight citrus hint to it. I put in around 30g at 60m with 14g at 15m and 0m with it being a no chill batch. Very fresh non dominating bitterness, slight lemony...

So after having done three lagers with this, two marzen's and a pilsner. It has a real sort of grapey tart flavour that I was picking up in it. Not a lot of sulfur in the finished product that I could detect. Honestly it was quite nice, but yeah definite flavour that I can't describe better than...