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Maybe you could take the golden ale kit add some simple sugar and spices and ferment hot with saison yeast. Spices in saison play pretty well with the yeast, however I’d be going light on with the spice additions. Belle saison is a good strain and you can push it pretty high (28C) and it’ll...

This might be way off but have you tried not fermenting under pressure? I know some of the Saison strains don’t perform well under pressure and tend to stall out even with the “pressure” of an airlock. Maybe this is impacting your yeast? As I said, this might be way off but perhaps another...

Going to do another triple batch for summer that is about 24% flaked wheat, 12% vienna, 8IBU plus cube hops. Reuse the lager yeast!

Did a 20L batch for summer last year so was ready to tweak a bit! I’ve also got a pretty well stocked cellar

Impromptu brew day today. Making kegs for the xmas break: 83.5% JW Pils 14% Flaked Maize 2.5% Vienna (bestmalz) A little cal chloride and lactic acid in the mash: ph 5.4 (30L of RO water + 55L Illawarra tap) 62C for 3 hours. OG: 1.040 16IBU from saaz at FWH. DAP + brewbrite. Three cubes...

Has anyone used CY17 yeast in a cider? I've got a pack floating around in the fridge and was thinking of pitching it into 20L of apple juice with a little DAP.

Order placed!

Sweet. I’ll bang in an order later today and will likely add more items on impulse!!

Hez, sorry to hear that your IPA didn't turn out as expected. Did you dry hop 30g in 10L of beer? If so, you might need to up that quantity for next time. 5g/L is a good place to start and some folks go 10g/L+! Also, this might be weird but was your beer super cold? Sometimes I find a...

One of the cool things about supernova is the colour. Here are some photos of the 10% supernova brew:

I've done an English Bitter, APA and a red sour from a triple batch. Maris for base malt, supernova at around 10% and torrified wheat for 5%. All three turned out great! (Sour only 4 months into fermentation) Not sweet so you load up on it. Quite biscuity. Love this stuff. I've also used it...

*ducks and covers* You could always just throw some Belgian yeast in and ferment on the cool side. 3711 and belle saison are my favorites here. I've made a few hoppy dry beers with them fermented at around 17C and ramped up to 25C. Motueka and Saison yeast are good mates. I'd like to say it's...

For pseudo-lagers I echo those who have recommended notto. I've also had good results from WY2565 - Kolsch yeast at around 13C.

1x 2565 - Kolsch please!

Hey Thommo, Fermentation for an ale is usually done in a week to ten days. Sometimes more, sometimes less. Four weeks on the yeast is probably the maximum that you'd want to leave it but if you ferment in a fridge with temp control, you could probably put a ferment on and have your wife step...

This is what I'd do: - mash at 64-65 - mash out 75 (ish) - forget mash hops - 60m boil - shoot for about 35% of total IBU from your first addition. - load up on hops between 15 and 0. - round up all the hop amounts to the nearest 5g (that's just my thing) - ferment at 18, ramp to 20 around...

Awesome! Recipe??

With all that dextrine and crystal malt, I'd be going low for a long time. Interested to hear how it turns out!

Bold. I like it. What's your mash temp?

Almost. I connect OUT to OUT, then degas the destination keg to get the beer moving. I also attach a gas bottle to the source keg at a couple of psi to help it along. I put the destination keg on the scales and zero it out first to get an understanding as to how much beer is transferring across...