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Did a simple english bitter with it and am now just tasting it. Definitely get a bit of spiciness/belgian style yeast flavour (at least that I can tell). Not sure on the fruitiness of it, but I have another graff and hoppy amber coming up. See if I can pick up anything. I fermented around 19 C...

I have some 2015 POR, but I swear you can buy 2016 of it anyhow? I saw that spiel by hops.com.au that they weren't growing POR anymore, but there are other growers out there.

Having used it a tiny bit at this stage I can say I am really enjoying it. Pacifica I found definitely lives up to the Orange Marmalade front. In lower doses I found that it does that European Hop spiciness that goes a treat in the lagers I have made.

I'd hazard that its probably good in the right amounts. But honestly I've had a few brews that have that POR twang, where its sort of juicy/off juicy. If you put too much in. I have had a few beers now I really wish I held back on the amount of POR in there. But if you but a small amount in...

Made me want to have a good yorkshire bitter after all of that. Bloody turn around times.

From my limited experience you can condition (with priming sugar and all) them in the keg much like a bottle in fact its what I am doing right now. But others heavily advocate putting them straight into the fridge and hooking them up to gas. Having done both starting off with straight onto the...

"See hun, others have more, its okay, let me just get a few more...."

No shit. That is pretty cool. So welly, tell us straight, how was their cellarmanship?

Saw this cracker on Yorkshire's perfect pint. A bit fluffy in some parts, but really cool look into Thomas Fawcetts malting, as well as a great segment on cooperage. https://www.youtube.com/playlist?list=PLX5qT6Gox0C2g4ga8-5vDmw4t9Zrnl5jY Anyone else got any other similar doco's?

Cheers. Didn't know the protocol as well. But thanks for the recipe jbaker

What recipe did you use for this? Looks great hope it goes done as well as it looks. I am planning on a string of pilsners leading up to Christmas.

Is part of it malt? I mean, I do remember a distinct malt sort of .... twangy something from the euro pils.

Maaan, ******* downers around. Just let him do his experiment without a ******* "I told you so" attitude. Okay if you're a bit more of a switch on brewer such as MHB then yeah I get you have probably got better input. But wow, someone is literally "oh I am going to try something out and then let...

So I tried this and failed, but that doesn't mean others might not succeed. A few things I found out. - It has thread lock, so you'll need it to be snug and really well supported when you get into it. Heating it up with a heat gun didn't work for me. - Don't use an adjustable spanner (duh! for...

I wonder if its the fullers yeast in dry form. I remember seeing a reference to newcastle dark ale from mangrove jacks as potentially being muntons gold which supposedly was the fullers.

I wish I had magical hop powder that had all the positives and none of the negatives.... maybe snort it.

I am sure lager would taste great with "Ale Malt" or some such. Nearly a vienna?

Saw a video ad on a train when I was there a number of years back. Was some old guy drinking this beer. I am assuming the old guy was someone famous. If I were to take a stab, the reason they call it the "premium" is because most of their beer is cut with rice due to the tax on malt. They have...

I think the pale ale trend is definitely stealing the share from VB/Tooheys/Crown, my old man has been a Crownie drinker for 20+ years and he even goes for the Lashes now.

Would it just be a flat rate per drink or per percentage of alcohol? Because if flat rate then everyone would make higher alcohol percentage, if per percentage maybe we'd end up like the UK with a bunch of < 4% beers.