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Far out man, that's an epic looking rig. I'm sure it sucks that you have to move it. Good luck with the sale!

Send them up to RAF or I can collect from your place.

Ill take em mate.

Interesting that it was so close! The website lists pale, pilsner, wheat and munich as the malts! https://www.younghenrys.com/natural-lager

Voyager Veloria. It's my favorite of all time: sits somewhere between Maris Otter and Vienna. Gladfield Vienna is really good (so is their Ale malt). Golden Promise is also a winner.

Yeah I think the grist you are planning will probably land you closer to something like a YH Natural Lager (I think they use a bit of munch too). I wouldn't bother with the RB or dark crystal as it may impact what you are trying to achieve. If anything, maybe a slight touch of vienna malt may...

I would be considering using WY3944 OR WLP400 I use raw wheat in my witbiers but if you aren't prepared to do a cereal or turbid mash, go for flaked wheat and flaked/rolled oats.

Good discussion here on lacto: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources#General_Tips_and_Experiences_on_Using_Probiotics Refer Stuart Grant discussion on using IBS tablets for kettle souring.

I also recommend Brewman. This chart might also help on the Whitelabs vs. Wyeast strains: http://www.mrmalty.com/yeast.htm#WLP_vs_Wyeast

Hey Mark, Thanks for this detail! Would you still add biofine if you were not going to filter? If so, how long would you leave before transferring the beer into its final package (a keg say)?

Hey mate, what are the dimensions of the fridge?

Wowsers! What yeast did you use?

Are measuring your starting water for minerals or going off the water report? The composition of your tap water changes all the time based on loads of factors, perhaps this contributed to your results?

I've used it in saisons and a porter before. You can go pretty heavy on it and for me it's a biscuity, malty, very slightly sweet taste. From memory the best saison was 10% abbey, 10% rye, 20% flaked wheat, 60% pilsner.

If you like cloudy beer, give WLP644 a go (aka "fake brett"). It was the strain that used to marketed as brettanomyces but subsequently was found to be saccromyces. It throws lots of tropical notes on its own and it won't flocculate for love nor money. I inadvertently made a hazy *** beer...

Yep. You’ll just need another pot to boil the turbid runnings in. You also need to have your strike water at 100C to get you through all the steps. We used Pauly’s grainfather for the turbid runnings and my 100L pots for the main mash and boil. We also had some aged hop plugs.

Hahaha true!! If you are going to do a lambic style beer and only brew it once a year, how about a turbid mash? @paulyman and I did a quadruple batch last year and it was fun.

Good luck with that idea. I had the same goal; now I have 160L of sour batches on the go simultaneously...

I found myself short of time so last year I moved to a triple batch system and for an extra 30 odd minutes I get 3x 20L cubes (or 4x 15L). I kept my crown urn and use that as an HLT. With cube hopping and different yeasts you can get nice variation; I've also steeped some spec malt on the stove...

First brew day of the year. Triple batch: 54% pale and pilsner 38% malted wheat, flaked wheat and spelt 8% vienna Mashed at 63C for 2 hours and run off super slowly. 5 IBU of Saaz FWH. OG 1.040 1) ferment with 3711 then onto a bacteria cake for the year 2) 50g styrian holdings in the cube...