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Good luck Droid - it's a very slippery slope you're about to go down. If you're going down the sour mash/kettle souring option make sure you lay down a nice CO2 blanket on top to keep out oxygen otherwise you'll end up with some pretty nasty tasting/smelling compounds. Just my $0.02's worth...

That sounds fantastic. Cheers for the recipe too!

19. Midnight Brew (non attending) - Dry Irish Stout Dry, roasty and oh so creamy with the low carb. Ripping beer to enjoy during a cold brew night in the shed. Thanks for sharing and any chance of the recipe??

Yep, first year so have no real idea what to expect. They are apparently an old English variety called Canterbury goldings which was farmed in the Otways in the 19th century. There's a few different spots according to this...

After a few jealous pangs seeing hops sprouting for others I figured I probably should check out my own hop yard. Pleasantly surprised to see my first year Victoria (cheers dr Smurto!) and wild Otway hops have already sprouted as well as my second year goldings. Only cascade, mt hood and chinook...

Thanks mate - really chuffed you enjoyed the beer. I usually only brew one stout a year now and find it very hard to not make it an oatmeal one (or RIS...). recipe as follows: OG: 1.052 FG: 1.012 IBUs: 39 Grist: 69.47% Maris otter 9.47% flaked oats (I used quick oats) 9.47% wheat malt 7.37%...

Mine finished at 1.011 and has carbed up nicely in the bottle. Very happy with this - cheers to the Brewers!

21. thearn - American stout 'Tis certainly a stout! Robust, roasty and damn tasty. Very clean ferment. Not getting any American hops, but still very enjoyable on a cold night in front of the fire. Thanks for sharing.

Can only recommend some form of protection from black birds as they'll only get more focussed on your hop beds as the rest of your garden dries out over spring. I lost two rhizomes last year because of this. I went with bird netting, but others have used chicken wire.

11. Reardo - My take on a Mountain Goat Summer Ale Just delightful mate. Very pleasant fruity aroma which continues in the flavour. Thin tight head that is lacing the glass and a soft carbonation. Bready malt and a nice dry finish. Would be very happy if I had of paid for this - great session...

Can definitely recommend WLP655 - Belgian sour mix 1. Have had great results pitching a vial for primary fermentation.

TheWiggman - Patersbier Friggen delicious drop mate. Ultimate session beer and can understand why the monks would brew this for their table. Sweet, bready and peppery on the nose. Golden straw with a very slight haze to it. Not much head retention, but what's there is lacing the glass nicely...

Welcome to the dark side :-) You'll never look back. I pitched a dark rye sour the other night with my house culture of yeast and bugs which is constantly evolving as I add the dregs of previous and commercial sours to it from time to time (the initial base was the YeastBay Melenge blend).

Thanks B&T

20g Citra, 25g chinook and 30g Ella as a dry hop. 20g of each also added as a cube hop on the day. You?

Hello mate, Took a while to get there, but mine dropped to 1.011 with M44. Dry hopped the other day and is now cold crashing for bottling tomorrow night.

Cheers for the responses guys - just checked and when stacked the crate on top is a little wonky so will leave it out of the comp. Good for me, but the judges will be missing out on a tasty oud bruin...

Evening all - a quick question on the new bottle size regulations. I bottle most of my Belgian sours in champagne bottles and have managed to find one that juuuuust complies with the new regulations (87mm in diameter and 298mm in height). Just wondering how thoroughly the new rule will be...

^ what he says, but don't be afraid to take the temperature up to 16-18C (I do this for all of my lagers).

9. VP's Black IPA Delicious. This beer is exactly why I like hoppy beers. Would have loved to have tried it fresh, but it is still holding up very well. Seriously smooth carbonation and just as smooth bitterness. Only minimal roast and lots of hop aroma/flavour. I disagree with the style...