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How about getting touch with [email protected] ? They seem quite welcoming on their site about helping people with their projects, including brewers.

You live in the land of the best beer in the world. Why would you want to try to make foreign muck?

If you have a hydrometer, take a sample and check it's specific gravity. That'll tell you if the yeast is working and most importantly, taste it. If it tastes like fly-struck sheep's arse, then odds are you have an infected brew.

Back in another life I had access to as many 25 litre cubes as i wanted. Scored a few for water storage out bush. Still got them and use them. They contained pure ethanol. So if you have any mates who work in pathology labs, ask about it. This was 20 years ago, back when they made things to...

There were no red onions left! Franco saw to that before the war. We was lucky to have a manky old leek, and we can thank the welsh for that.

Wee, poo, and bum. Plus...I've always had the hots for Hillary.

Made a batch a hooch once dat made the whole county fall in love wit they-are sisters. Then go blind.

Have a look at Dingeman aromatic malt. Maybe that'll get you down the right track. 30% of crystal seems to me way excessive. Horses for courses.

Yeah, I know where your coming from. I'm just a smart arse. Where do kit yeasts come from? ie Coopers Kits, Were they developed here? Their bottle yeast has made a lot of different styles of beer for me and I've always got good results.But our conditions, while hot in summer (vic) are nowhere...

Most just rinse regime people would be amazed at the beerstone film lifting from their bottle insides after a soak. Sodium Percarbonate? Your soaking in it! God bless Madge.

WLP001 is a straight-up, no nonsense clean yeast. So it's not the yeast. Those temps, while not ideal, shouldn't produce any phenolic flavours or aromas I wouldn't reckon. My money's on infection. Have a look at it and post a photo. WLP001 takes ages for the krausen to drop nowadays. It never...

That thing when the screw in tap does that "click" ******** when your putting it in and you say, "It'll get me through the next brew ok." and it goes on and on. So you get a new tap and the same ******** happens and you start looking at stainless stuff and start thinking if I cut back on the...

Yeast fascists.

If we look at yeast under the microscope, can we tell which country they come from? Waving flags and wearing thongs? A flatcap and sarcastic, or maybe brash and over excited from excessive hops and residual meth in the local swimming pool? Hard and humourless, smug in their place in brewing...

These things sometimes have a bad result. An elderly neighbor got taken down by some pricks claiming to be ATO. He was dying from cancer, fearful for his widow and paid several thousands via western union to some scum. What sort of people do this? I wish he had asked me about it but alas he has...

Mmmm, Vienna.

Could it be old or poorly stored extract, out of date yeast and an infection. That burnt taste is something I've only experienced in smoke-tainted wine. Chateau bushfire. Also imagine if Wolfgang Kunze and Kerry Packer had met and started a brewery, they could of called their beer... oh never mind.

Boddingtons 4-pack for $12 from my little local LG. Bargain.

Yeah but, I couldn't think straight up there with all those beautiful scandiwomen. Even 3 days later the dls change made my brewday chores finish an hour later. I did my best but it lagged out to "real" time.

They did it from 7th and never gave up from the start. Congratulations to a tough team. Magic.