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I've got a few flowers doing this as well (but on my mt hood). Lupulin is still forming, but I'm a ways off harvesting so yet to see if they dry out differently.

I'm going to have to give this some thought. Cheers for organising. For those considering dipping a toe into sour/wild beer - I cannot recommend the melenge blend higher. Most of my 2016 sours were fermented with this and it's now the basis of my house culture (which has had a few other bits...

19. Uncle Warmy's oatmeal stout This is everything I love about oatmeal stout. Smooth, silky mouthfeel and plenty of roast to remind you it's a stout. Smells like slightly burned toast and the bitterness is spot on. Ripping beer mate - glad I held off for a cold evening. Thanks for sharing.

Mt Hood, Cascade and Chinook are all loaded with flowers. The goldings must have heard my mutterings about digging it out this winter for not producing anything as it has finally started throwing a few burrs. Excitingly, my first year wild otways goldings has reached the top of its line and has...

Good luck - you may have quite the tangled mess underground. Best time to dig them up will be winter once the plants are dormant.

The joys of waiting for bottle conditioning... Now for the review: what an incredible hop. Have never brewed with Victoria before and I'm really glad I've gone with an American Amber ale. It has a really intriguing pungent 'dark' fruit, yet still citrusy aroma and flavour. Quite different and...

Trying this now. Certainly infected, but in a really good way (for my tastes anyway). Really smooth Brett driven funk on the nose that follows through in the flavour. I'm enjoying this (but I do like the weird stuff).

Cheers mate - glad you enjoyed the alt. It was fermented with WY1007 at 15C (massive pitch).

You won't regret it. Me...well I'm impatiently waiting for my bottles of American Amber with Victoria flowers to carb up. Will be opening for the first time next weekend and will report back then.

Hehehe - poo flies.

A pleasure techno. Sometimes less is moar:-) Grist: 81.63% pale malt (gladfield) 12.24% munich1 (best maltz from memory) 3.06% pale chocolate (gladfield) 3.06% dark crystal (gladfield) Single infusion mash @ 67C for 60 mins OG 1.050 60 minute boil with: 1.4 g/L spalt @ 60 0.4 g/L warrior @ 60...

Cheers mate - glad you liked it and even more glad you've sent me down this path. Such an awesome style.

Thanks mate - this was based heavily on a recipe from DJ_L3ThAL. It's my new favourite style. Will find it hard not to keep some form of alt on constant rotation. Speaking of which... 8. DJ_L3ThAL - Düsseldorf altbier Had this the other night. Rich, malty and oh so clean. Really enjoyable...

PM sent.

You could definitely give it a crack, but maybe only with a few litres of wort. Spontaneous fermentation comes with risks and I'd hate to see you lose a full batch due to some crazy wild bug and ruining things. If the few litres of sour beer prove tasty you'd then be able to culture it up to do...

Will be able to help you out with Goldings. Shoot me a PM in winter as a prompt. Edit: Worth noting that English varieties of hops grown here won't taste quite the same as those from the UK. Terroir plays a big role and my Goldings have a fruity edge to them.

Fair point good sir - I always prime my bottles with sugar and use champagne bottles for extra precaution. If anything, I've noticed sours that have been aged in a bulk vessel for a longer period of time have less residual carbonation than a fresh, clean beer holds on to (which makes sense)...

Hello mate - for my mind I'd be doing something like this (reasonably similar to barls). Grist: 75% Pilsner malt 15% wheat malt 10% flaked oats (porridge oats will do nicely) Mash warm (around 68C) and do a 60 min boil with a single neutral hop addition at 60 mins to 8-10 IBUs. Ferment with...

7. Nullnvoid - Rye Pale Ale Surprise - Drink after 16th December @ 2:38pm Cracking beer nullnvoid - just fantastic. A full bodied pale ale (that'd be the rye I suppose) that is perfectly balanced between malt and hops. Really enjoying the fruity aroma on this. Very clean ferment too. Seriously...

I'd love to know just how many Chinook plants growing around Australia are descended from yours...I'm tipping it'd be a lot.