Search results

This beer has been in my fridge for several months and has cleared significantly. May crack it later and provide feedback, along with the remainder of #13. Also happy to leave Fatz's beer until Christmas, as he recommended to me at ANHC.

We could combine it with a club meet and a style tasting. Otherwise, I'm happy to bring a keg of something that will travel well (unaffected by yeast disturbance), even if I have to transfer off the yeast trub into another keg. This message is sent unofficially on behalf of the club.

First or second brew: Club Brew night for HUB, please!

You don't always have the questions at the most appropriate time, but I'm happy to engage people here, and not sure how to contact Stan. I know that MHB is not so much a fan of Stan's easy-going, dismissive attitude in "Brewing with Wheat", but maybe that's not for me to say. As for weizen yeast...

Heat pads just need judicious use. I use one to heat the air in the fridge/ insulated brew box, in conjunction with a temp controller and probe. The heat pad should not be in direct contact with the fermentor, for best control, so I just sit mine on another shelf or lean against the wall beside...

Micro-polished 60° cone?

I hope it's not a phenolic character, as that (in a clean beer-style) is almost always a wild yeast character. Are you certain that it's phenolic?

I was led to believe that full results were already available, and scoresheets were to be mailed or emailed soon. Please contact SABSOSA via the link on the AABC site, I reckon.

I agree. I brewed awesome wheat beer years ago, but every change to my brewery, kettle, fermentor, changing to grain from extract etc, has altered my flavour profile, and now that I am settled for a while I hope to re-refine my technique to make more of the beer I enjoy. There has been some...

I started this topic in a post regarding the AABC, and mentioned a beer I tasted at the ANHC5. Time for a new thread, and some animated discussion. At ANHC, Stan Hieronymus presented a talk, entitled Brewing with Wheat, with a strong focus on creating phenolics and wheat beer characters. He...