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Hi. I'm having a go at an Aussie lager (C.U.B, XXXX style flavouresque) without the funk and am reading that roasted barley may be used in production of these types. I'm wondering, having never brewed with this, I do have dark crystal on hand, can I sub this in place of and if so, what...

Well my reculturing doesn't seem to be going very well.. it's been about 3 days now and there is no krausen forming in any of the bottles drspite shaking twice daily. There are only a few bubbles sitting on the surface against the glass but I'm not sure they're anything but left over from shaking

As a side note, it's funny people should mention wild "banana" notes from their attempts. Just swiveling this one around while warming yields big banana esters on the nose. Never noticed that before reading and it's most likely the sole reason for people picking it up as a 'flaw'. We're always...

And here's my sample so far made with BB Ale base malt. Quite a contrast in colour so automatically I think the recipe is incorrect. Mine was made to spec. 1.040 og with a light bodied mash @ 64 In tasting this one now, I'd say there's significantly more wheat malt than 6 odd percent. And we're...

Well I boiled up a batch last week and just having the real deal now (pictured) wow, who would have known there'd be literally no head..

Excellent, thanks Mark!

Anyone made this with a standard ale yeast (05?)

Hey all. Never brewed a Dunkel before. I see munich 1 is generally used as half grist. Is standard pilsner malt ok in it's place along with something like 5% dark crystal and WB06, or is there more to this or incorrect ratios perhaps? Thanks

Having just been to the Fremantle brewery, I can confirm both in tasting and word from staff that yeast is a Belgian, 'more than' 50% wheat, BB ale malt, 'noble' hops. None confirmed but Hallertau mentioned. I got more Saaz upon tasting. To 18ibu

So basically the premium pilsner malt would be better suited to a Peroni or Heinekin style lager over the standard Weyermann pilsner malt, is this right? I also imagine they'd work well in a 50/50 grist to just lighten up a lager too?

Wow, that's low. What was predicted fg?

Update. It's sitting very close to 1.008 upon today's testing. Why is it attenuating so far down? Beersmith predicted 1.012 with these exact ingredients and I mashed at 68.3 degrees using two thermometers.. one french

Update. It's bloody amazing now! Just hit 2 weeks in the bottle. Time is all it's needed. I'm finding that the M44 yeast seems to produce alot of what seems to be diacetly and is taking at least two weeks to clean up. I can even appreciate the Galaxy now! And Amarillo has popped too. Like a...

Just a general observation. Every time I glass a Pirate you can really tell why they put it in a can. What IS this stuff? They say on the actual can packaging they're filtering but you'd never pick it A little dissapointed with my current pale ale's afterward because these are so crystal 60...

now 9hrs later it's still bubbling at 1.010. Going to warm the fermenter back up for another few days to see if it keeps fermenting before crashing a second time. I'm too scared to bottle this one yet

Sure is strange. I've just taken a sample from the fermenter at 3 days cold crash. 1.012 as was supposed to be after half an hr warming but it's bubbling like a soft drink.. I know too well that bubbling is never a sign of fg but it doesn't make me any less apprehensive to bottle

Update. Gave one to a mate I brew alot of pales for. He loves it. Go figure.. so just being hard on myself and don't like the hop source. It did have quite alot of diacetly to begin with though abd is getting better

I never knew that, will have a good look for it next time

Cheers Dan I have been suspecting old packs of M44. Unfortunately they lack a use by date on the pack.. abd bew sources show the labrls green. I've only ever had maroon. Tbey do take almost 2 days to begin forming actuve krausen too

Almost exactly! Though less krausen