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Just putting 90L of water on to boil for a lambic style brew day with Paulyman: 60% pilsner 40% flaked wheat Turbid mash: dough in at 45 then 58/66/72/76 for about 20 mins each step. Two turbid runnings held at 85C added at mash out. Sparge with boiling water. 100g 2006 aged hops at FWH for...

Given my newfound lack of time, I've moved from single batches to triple 20L cube (22L each) batches with a new system. I've done about 4 brews through the new system and have ended up with 16 completely different beers with cube hopping and different yeasts / bugs. Today I made a triple batch...

Hey mate, This is the first time I've ever used it. I bought 3kg thinking that 20% might be a good start in a saison but upon tasting it I dialed it back to 1kg (out of 15kg total). It's quite unique and I found it to have a bit of upfront sweetness like munich, then a bready toasty mid...

Being very proactive and just measured out and milled my grain for an early brew day tomorrow: 67% weyermann pilsner 10% flaked wheat 10% gladfield rye 7% castle abbey 3% cane sugar 3% golden naked oats Mash at 64c for 90. OG: 1.050 Hallertau for bittering and saaz in whirlpool for 30IBU...

What yeast? This looks like the sort of beer you could smash pints of relentlessly. Delicious.

This is a cracking beer. I really enjoyed it. Nice spicey / earthy / floral hop note and a really strong malt backbone. Doesn't seem like 56 IBU but I like that! I wish I had half a dozen more!!!!

That's the one I must have bottled with my sweaty feet. ****, sorry mate. That sucks.

What do you mean "pouring like sh!t"? Is it too thick or too cloudy or full of sediment? How is the taste? I think brewbrite helps beers but omitting it wouldn't be the difference between enjoying a beer and tipping it down the sink.

Brew it!!! (Maybe just not galaxy for bittering. some say it's harsh that early but I've never done it)

Hang on... people prepare for brew day? I was changing my recipe this morning as I was milling grain and decided cube hops after knock out...!! Do the IIPA; you know it'll be awesome ;-)

My 2c would be to mash low at ~64C for 90+ mins and to up the simple sugar to 10% (maybe add during fermentation) so it goes bone dry. Consider using carafa special / midnight wheat / black prinz for the colour malt so that you don't get the roasted flavor (unless that's what you are after from...

Triple batched 63L today with some malt that I got from Paulyman: 15.6KG: 37% Bestmalz RedX 32.5% Gladfield American Ale 9.5% Flaked Rice (3x 500g lowan wholefoods) 9.5% Gladfield Wheat 9.5% Gladfield Vienna 2% Weyermann Carared +150g acid malt and 12g cal chloride Mash: 64.5C for 90 mins /...

That's one of mine mate. Believe it or not but it's an American pilsner that I massively overshot my gravity on. Turned out around 7%. Pils, melanoidin and sugar with piles and piles of saaz. Mexican lager yeast at 10C.

Hi mate, thanks and I'm glad you enjoyed it!! I guess I focus a little bit on water chemistry but don't feel I understand it all that well. For this batch I added 100g of acid malt + 5g of cal chloride for a full volume mash with Illawarra water. I tried to get the residual Ca to ~50ppm and...

Now that's a bright ale.

#14 gone brewing - Fly Blown Belgian. Drank this tonight and really enjoyed it after it warmed up a little. Nice spiciness and a good balance with the crystal malt. What yeast did you use?

Normal! Nothing to worry about!!!

Lawn is mowed and Sunday footy is on; and I'm tucking into #7 - Vienna Ale from FGZ. Easy drinking with a nice strong malt backbone and great hop note. Great dry finish. Top beer! Happy I ended up with a couple of extras. What's the recipe??

Hey mate, I used the Mangrove Jack French Saison, pitched at 28C and ramped to 32C. The grist was 50% vienna, 25% pilsner and 25% wheat with 375g demerara sugar during fermentation (15L batch). I think it was about 50IBU with 50g hallertau at FWH and 50g saaz in the whirlpool (no chill). We...

If it helps, I work in the Sydney CBD so could take bottles back for Pauly, FGZ, contrarian and me.