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No crystal, no wheat, just 100% pale malt. Mash high and shoot for the 3.5% ABV 14 IBU from citra, nelson and US cascade - perhaps 2:1:2 in the whirlpool as nelson is quite strong. US05 on the cool side. https://www.yak-ales.com.au/product/lazy-yak I would cold crash and fine this beer to...

Hi Kegland, Any word on when the gen2 27L fermentasauraus (sp.) will be in stock?

Looks good to go!

I recently did a candi syrup experiment where I brewed 4 identical beers (same wort, same yeast) with the only variable being about 15% Candi syrup in each batch (clear, amber, dark 1) plus a control beer (no syrup). The clear candi syrup beer provided a lighter body than the control and was...

You can't get the 330cl punt style bottles in Australia. The guys from La Sirene in melbourne import them directly from France at almost prohibitive cost. My suggestion would be to find a bar that stocks La Sirene beers and ask them if you can take the empties. I have seen a few pint size...

@/// check this out!

The Co2 blanket is kind of homebrew folklore. Once a container (or fermenter) is open then air mixes in with the Co2. (http://beerandwinejournal.com/can-co2-form-a-blanket/)

I just kegged a 85% maris otter, 10% wheat, 5% light crystal: motueka "pale ale" cube that I fermented a little on the cold side with 3726 Farmhouse (basically a saison strain). Turned out great!! Even dry hopped it with more motueka! Do a Belgian IPA with just pale, 5% to 10% cane sugar and a...

No need to cold crash a saison! I'd say bottle it up and enjoy! Also, I've found great results from repitching belle, so perhaps consider throwing a cup into another batch of wort. For example, I won the Belgian category of the ESB comp a few years ago with an 8% saison fermented at 32C+ with...

Their house strain is WLP002 so I'm assuming it's quite low, say 17C as I've never tasted any esters or yeast driven flavors.

They generally brew a double strength beer at high temps, then cut 50/50 with RO water before packaging. The fusels are the key here - fermented at higher temps to turn tanks around faster; some also put it down to isohop or hop extract but I'm not too sure about that. I've been through the...

Just leave a little beer in the bottom of the fermenter, swirl up, put in container, put in fridge, put in beer (all of it), repeat. Be advised, there will be some Co2 in the mix so don't put the lid on your container too tight at the start.

Worth a read: https://www.whitelabs.com/beer/yeast-storage-and-maintenance-0

I'd suggest that instead of reculturing yeast from a Chimay bottle that you get your hands on some WLP500 from white labs. It's the same strain and it'll be fresh and good to go.

I'd go with option 2 mate. A cup or 2 of slurry and you'll be sweet; or you can use this calculator: http://www.mrmalty.com/calc/calc.html Washing is good but also exposes you to more opportunities to introduce unwanted nasties.

Hmmm perhaps I'm regressive but I've been bottling a lot more beer these days. With most of my beers being Belgiany or sour or funky, I've had a hard time trying to replicate the bottle conditioned flavor with kegs. I've tried adding priming sugar to the keg, leaving warm and then chilling and...

I'm just following this thread as I'd like to enter some beers!

It's a type of kilned malt. There is a Belgian version and an English - slightly different. (http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=180&CropYear=2017&Language=English) Substitutes include biscuit, amber, abbey, victory and at...

@Markbeer made a cracking 3.5% XPA. Drop him a note and I'm sure he will share the recipe.

We just did a low gravity case swap at the IBUs; nothing over 4%. I think the trick is to 'bulk' your beer out with beta glucans from wheat, rye, spelt, oats etc, mash high (67C+) and use a less attenuative yeast (English strains are good). I did a 3% red ordinary bitter with 100% SM40 malt...