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What Bribie G said, at this stage brew nearly all styles now. Weizens maybe in few weeks time.

Welcome aboard.

Welcome to the obsession.

The BPA is under Pale Ales 6.4

Good Day Barls Yes we got through the judging well. We had stouts but no robust porters this time.

Good Day The results will be posted here tomorrow. Peter likes to double check the scores the next day to avoid any mistakes.

For the amber ale I would go for the Maris Otter. For my APA I use Castle pale malt.

Reminder, entries must be at The Brew Shop before 4 pm today.

Just run off the first cup full to be sure but it works for me. You might get a hop fragment or two in a bottle but it is suppose to be good luck. :)

The one you have linked from ESB/The Brew Shop is plastic. However they do have 25L glass carboys. I have 4 of them. Make sure you buy the metal neck handle as well. Ring them 9533 5952 and see if they have them in stock, they get them in if not. I find the 25 L big enough for 20-21 L batch...

I would just throw them in, more effective and less chance of infection. Should sink to the bottom in 2-3 days.

I simple thing is dry hop twice. For example 15 gms four days before bottling, then 15 gms three days before bottling. Some of the American craft brewers use this technique because it gives a greater aroma/flavour impact. Works for me.

Just a reminder, entries must be at The Brew Shop by 4 pm next Saturday 25th May. Be sure to enter and good luck to all.

Still time to brew a quick entry, especially a pale Aussie ale or lager. Add some Aussie spice to a couple of litres of that beer that you are about to bottle.

Welcome to the world of home brewing. Drop into The Brew Shop at Peakhurst too. They are very new brewer friendly.

Good Day Bribie It is a maximum of two entries of the same style e.g. two foreign stouts. You can put two entries of every single style in the comp if you wish. The entries will spend some time in fairly cool temps while being labelled etc. then put into the cold room. The entries will not be...

I would start with different mash temps, higher for the yeast with higher ADA. A higher OG with same FG will give more alcohol which would certainly impact on flavour, mouthfeel, etc. The hard part would be to determine the difference in temperature. Maybe 2 oC? There will still be some...

Open to all brewers everywhere. Your entries will be welcomed.

I usually take 2 litres of the first running (after recirculating) and boil it down to a litre on the stove. Add to your main boil. It gives a caramel profile that is very moreish IMHO.

I have tried their Saison yeast. Fermented from 1.050 to 1.002. While still young it tastes similar (not identical) to Saison Belle yeast. Some tartness but certainly a Saison.