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Steve is it too late to add to my order?

Hi Steve Could I please have: 1x 3942 PC Belgian Wheat 1x 1099 Whitbred 1x 2278 Czech

For reference, this is what it looks like:

Tropical barleywine? Perhaps a dobbelbock style but if I rebrewed it, I would take the amber out or cut the voodoo and amber to 5% each and up the atlas.

Yep, depends what you are after but maybe a 70% Atlas or Compass or even Veloria / 30% Voodoo grist would support an ESB or Pale Ale or IPA. The ESB was part of my cube swap collaboration approach with @sponge ; he brewed it and I fermented it. We both have systems capable of at least 4 cubes...

Gee whiz mate, good luck. I hope you've got your brew supplies sorted!

I have used it quite a bit. Think of it as Munich 3+. Yes, it has enough DP to convert itself but I'd suggest you limit it to say 30% of the grist. I did a super intense red bitter with 100% voodoo and it was great for a pint but a bit chewy for a second pint. I also made a Belgian dark...

150kgs thereof

I think these stats, like most others, are skewed by a lack of testing. Asymptomatic carriers aren't getting tested which makes all of the extrapolated population stats a little unreliable. Time will tell and I guess there isn't any correct way to respond to something unprecendented.

If you can't get a recipe from the brewers then I suggest you start with a base berlinner weisse recipe (usually 60% pils / 40% wheat but the website says the beer has munich in it, so maybe 50% pils, 40% wheat and 10% munich), go through the kettle souring process (but don't let it get too...

This is 100% the point.

I've found that a slightly lower intial fermentation temp with a later ramp will suppress some ester production and allow your hops to come through. Or just ferment as normal and go with dry hops

I brewed with Hort 4337 last weekend. Seemed to be a bit like a combo of those two!

I know I'm a bit late to this party but I've brewed a lot of saisons / farmhouse / belgians et al Here are some suggestions Grist Simplicity. Keep it simple pale/pils with a bit (20% ish) of beta glucans from wheat / spelt / rye / triticale / oats. Maybe some vienna or munch but not much and...

Suggest you drop Stu an email. He’s really responsive and also a nice fella!

Yeah there are 2 kinds of pale ale malts: compass and schooner. that's where the confusing lies. Perhaps: Pale Ale (Schooner), Pale Ale (Compass), Veloria (Schooner) may make more sense.

AFAIK, Schooner is designed for hop heavy pale beers and spec malt forward beers like stouts. It attenuates less than their other pale malts. Try atlas for your golden ale. Perhaps with a light touch of Vienna (5%) and some oats or a little wheat. 20IBU of your fav hop combo (I like Motueka or...

Yep, I also get a bit of that characteristic from their chocolate malt too. Not unpleasant, just not what I was expecting. Notwithstanding the distance they travel to get to me, I prefer RB from Castle, Muntons Pale Choc and [Dark] Chocolate from Crisp + good old Carafa Special for my...

Yep, brewed with quite a few as it's all I use these days (except for a few spec malts): Atlas Schooner Veloria Vienna Munich Mitika oats Triticale Raw Spelt Raw Wheat Winter Wheat SM40 Voodoo Ryecorn Black Barley Roast, Choc, Amber, Biscuit Their Vienna is really good. I've made some great...

Hey mate, I've brewed a few single malt beers (or close to) with SM40. The best way I can describe it is as a "Munich 3" but without some of (what I perceive to be) the meaty flavors that you can get with the darker munich malts. The ordinary bitter I did with 100% SM40 was great but the malt...