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It’s significantly more challenging to over-pitch than under-pitch. When in doubt pitch more yeast! Get yourself an Erlenmeyer flask or two. Make up some 10:1 water to DME wort (eg 100g of dme to 1L of water), boil for about 10 mins, chill and add yeast. You can ferment them a little hotter...

I usually take the oak chunks or dominoes and put them in a low oven (say 120-140C) for about an hour or until the kitchen smells like an oak barrel. Then submerge them in bourbon, rum or in some cases cointreau; and leave for a few weeks. I then dose finished beer prior to packaging with the...

One pack is plenty! :) For liquid yeast, I’ll brew a lower gravity, smaller (15L cube) batch with a 2.5L starter and then repitch the slurry from that into other batches. I’ve found that transferring the beer off the yeast cake (into a keg for me) before cold crashing helps keep the viability...

Belgian pale ale is one of my favorite beers and I have one tap that generally rotates between BPA and saison. I've not brewed with Santiam hops but from the sound of the description (https://ychhops.com/varieties/santiam: Aroma: Specific aroma descriptors include black pepper, floral and...

Just brew it and see how it goes. As others have said, it’s not going to be a wit per the style guide but it might be a nice beer in any event. One of the best hoppy beers I’ve made used a blend of WLP500/550 and belle saison!!

Haven't brewed for ages given the rennos going on at my place but I've set up a temporary spot for my pots and just mashed in: 40% Wey pils 40% Gladfield American ale 9% BM Vienna 8% BM Munich 3% BM Wheat Shooting for 4x 15L cubes at 1.040, mashed at 65C with 15IBU of saaz at FWH. 1)...

And this was in the absence of a thermowell, so in reality it was probably closer to 35C. I've pushed MJFS that high too and it was awesome. Loads of pear esters.

Bunnings aka “Church” (as I am there every Sunday).

I use silicon gloves, wear boots and also have a fire extinguisher handy. I brew on a 100L system. Electric HLT and gas BK. Plastic pails from bunnings could be your friend if you single vessel brew and don’t want to hoist the bag out. You could run off into a series of buckets, remove the...

This might help: https://www.brew.is/files/malt.html it’s not 100% accurate but may be close enough for what you are after. It doesn’t have any AU or NZ grain unfortunately.

I like to ferment hotter. My ESB Comp saison was basically 70% castle pils / 20% flaked wheat / 10% cane sugar with a handful of Belgian aromatic. 8% ABV. Fermented it at 32C with fourth generation belle saison. Judges liked it as it came in first in category.

And we're back on for saison season 17/18!!! I actually ended up brewing half a dozen saisons over winter! I'll be making up a triple batch this weekend and will do a side by side of du pont, 3711 and belle. Castle Pils, Vienna (10%) and flaked wheat (10%). Anyone else brewing saisons?

Yeah basically soak all your grains with your water (at least 2.5L of water for 1kg of grain but more is fine) for an hour at around 65 - 68C. Wrap your pot in a blanket or towel if need be. After the hour, separate the grains and liquid (mesh bag or just a fine sieve). Then bring to a boil...

You could always “steep” a kilo of pale ale malt for an hour and add that!! It was kind of a lightbulb moment for me when I realized that essentially mashing and steeping are the same thing. You don’t need any extra equipment that you wouldn’t already have in your kitchen right now!!

Sweet as mate! No, I used ianh’s kit and extract spreadsheet from this forum, chose a hop combo I like and tried to get about 80/20 pale to wheat mix (wheat extract is usually about 50% wheat).

OK mate, here is a pale, hoppy session beer which should come in at around 4%. I haven't done an extract batch for 2 years, so I'm a bit rusty: 1.5kg light (or pale) dry malt extract 1kg wheat dry malt extract OPTIONAL: 100g of caramalt (or some other super light crystal) steeped for 20 mins...

What batch size? Full volume boil or partial? If partial what size boil? What hops to you have on hand? I can knock a recipe together for you if you'd like; it would be based on one all grain recipe I've used all the time, adapted to extract.

What sort of beer are you after? If you were after something hoppy, you could go 50/50 pale and wheat extract (which would be 75% pale, 25% wheat) to an OG of 1.040 or so, about 5 - 10 IBU of something for bittering and then load up on late hops for another 10 or 15 IBU. Ferment with a...

Saison, Belgian Pale, ordinary bitter and lagers.

I think water plays a huge part in making a tasty lager and also a couple of small adjustments. You will generally not have a lot of strong flavour to 'hide' behind like you would in say a stout or IPA. For example, I recently did a run of adjunct lagers: 80% JW Pils, 17% flaked maize and 3%...