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I had the eis version in Montville at the germain restaurant. It was so amazing to drink a beer like that. So strong and malty but finishes so dry. What an amazing beer. Man im sure I read in "wheat" that this beer was sour mashed. I lent the book so dont have it but it even tastes slightly sour.

It is the best dark weizen going so how do you brew it? It has a sour mash but what else? Anyone got ideas?

Dont forget the German beach pub in moobah that sell Aventenus. By the bottle.

Thought of my Par for weeks now and will do for the following weeks. He was and still is a desert rat of tobruk. He saved many mens lives. A young bloke from Glasgow immigrated to Australia gave his whole to let us all be free. ill never forget what he and others went through. Lest it never...

Double ipa from the formally known stone and wood boys. Do they brew this nectre in melbourne now? Best ipa ive had since rogue 7 hop.

Pro here we come!! What a chance to brew.

Did a simple recipe last week and turned out to be the best sauce ive made. Mix of.. Yellow 7 pod Butch T Chocolate douglah Habs 7 pod chguanas Garlic Add all to jar. 1tsp salt and 1tsp sugar. Fill with filtered water Ferment for 1 week. Blend. Add .5 cup vinegar Cook till half reduced...

I cant be ****** reading all the ramblings so im just going to pipe up with something i heard a septic say. Rehydrate dry yeast isnt the question you need to ask. The question is how many soldiers do i need to make my beautiful maltose into the best tasting beer it can be. Yes yes the style...

I would focus more on the type of yeast and where the beer is at after the 5 day mark. If your dry hopping im assuming your doing an ipa or pale ale so i would do that dry hop at 15 degrees. I would then ramp down to 3 for 3 days (depending on yeast). I would then get the beer off the hops...

I use the stainless immersion chiller from National homebrew. Takes about half an hour to chill 100 litres of wort. Dont have to stuff around cleaning the 30 plate chiller which is great. Ive only used it twice though so still holding onto the plate chiller. I consistently get 82% efficiency...

https://youtu.be/pwigbadZraE

Just uploading the second vid but looks like this method will get me out of trouble for a while. Fermentor is sitting on 4.7 degrees. Ill upload vid of results when its done.

https://youtu.be/moV3XHtVSoY

English IPA with redback malt. Base malt pearl and hopped massively with EKG and Fuggles

GMAW are cheap, maybe $300. I would stainless weld it. Purge the inside with argon or what ever gas you use and then weld for a nice double peno.

I just watched an episode of chop and brew where Chris England talked about s-04 and over yeasting. He recommended pitching less than half a pack in a single batch of wort. Was concerned with stripping flavour in a rye coffee stout

Yeah it is a weizen. Its a damn fine one too. Its slightly phenolic but almost like drinking a belgian tripel. i havent had another beer quiet like it.

Anyone tried brewing this? I was going to go with: Og 1.058 Fg 1.010 Wheat 60% Pils 30% Munich 5% Caramunich 1 5% Hall mitt to 20 ibu 3068 Interested to see if anyone has any ideas on this beer.

Few more pics of the updated Rig.