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All volunteers are welcomed Blind Dog. PM Stuster so he can better manage the numbers.

I am one of the people who picks up the entries and deliver them to right person, at the right place, at the right time. Some bubble wrap around each bottle and into the right size cardboard box, or similar, with some packing to stop the bottles moving around is good. I try my best to treat each...

Just a reminder that the entries must be in at The Brew Shop Peakhurst before 4 pm Saturday, tomorrow. If you wish to judge/steward please PM me if you haven't already. It will at ESB Lorraine St Peakhurst, hoping to start at 9 am. Coffee/tea biscuits supplied, pizza lunch, significant...

Just a reminder, entries due at The Brew Shop, Peakhurst, on or before Saturday 5th July.

Bump. Please if can judge/steward on the day (or part of the day)PM me.

CORRECTION: Please PM me, Korev might have internet connection problems over the next few weeks. So if you want be involved send me your details, it will be much appreciated.

Good Day If you are interested in judging and/or stewarding in the ESB comp, please PM Korev so he can organise the judging for the day. Judging will at ESB Lorraine St Peakhurst (most likely) on Saturday 12th July. Usually starts at 8.30 am for 9 am start for judging. Pizza lunch provided. See...

ESB meeting this Thursday due to Anzac Day on Friday. Hope to see you all there on Thursday.

Tom Smit

Just a thought, add the 20 and 5 minute hops at the end of the boil and let sit for 5 to 10 minutes. You will get more Cascade flavour and aroma IMHO.

Saw a recipe in Brew Your Own, I think, which uses a saison yeast in a cider. It stated that the saison character is subdued but pleasant.

Just a side point. According to an interview with Dr Tim Cooper (in Radio Brew News 23/03/2012) sugar is no longer used in their beers except a very small amount in their stout and vintage ale for adjustment/profile. So it would probably be better (IMHO) to mash at a lower temp for Australian...

ESB meeting this Friday. Will have three kegs there, two iPA's with Summer hops and Summer and Topaz hops. Plus an old porter. See you there.

It is true that that Cluster is an American hop. However it was probably the main/a main bittering and often flavouring hop used in many ales and lagers brewed in Australia from the late 19th century to the mid 20th century when it was replaced with the "newly" developed POR. It is still the hop...

Aussie Pale Ale historically uses POR hops. The style guideline is based on Coopers Sparkling Ale. The Aussie Brown Ale will need a Australian hop character overall regardless of the hops used. So using Australian developed hops would be the best way to gain the aroma and flavour needed. As...

Canoe beer.

Given the OG it is a Best Bitter. ESB's have OG 1.050 to 1.060 going by the AABC. This will not affect its taste or your enjoyment of it.

If it is cidery in way of being a green apple taste it can indicate young beer that needs more time mature.

It should mellow with age. Try to ferment below 22°c, ideally 17-20°c, for most ales, most of the time. For lagers, when using a lager yeast, it should be 8-12°c depending on the yeast and style. If temperature control is a problem then brew a saison using a saison yeast. The saison yeast can...

As well as the good advice above I would not use the carapils, its main purpose is to add body. The use of 4-6 gms of CaSO4 into the mash could also heighten the perception of dryness. Could replace 500 gms of the pilsner malt with 500 gms of Munich malt. IMHO it tends to increase the...