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I don’t think anyone has anything against brewers cashing in on the successful business they have built. I’ve told my local brewer that if he gets a big money offer he would be off his head not to take it! From a business perspective it is a smart decision and the right fit decision. The other...

There's no doubt that there's efficiency in scale but to assume that recipe integrity will be maintained doesn't seem to fit what has happened to other beers that have gone down the same road.

It's pretty naive to think they won't try to drive production costs down. There really aren't any breweries that have been taken over without some impact on the quality of the product they deliver. Big breweries are trying to buy back market share they are losing to craft beer.

The scheme has a disproportional impact on small operators who have multiple limited release beers across a year as each label has to be registered at a cost to the brewery. They also need to pay upfront for their anticipated sales and I believe this is at a rate of 15c per bottle/can. This...

After receiving my feedback from the aabc comp I would like to express my gratitude to he judges if the state comp for their detailed, constructive and helpful feedback. One of the main reasons I enter comps is for feedback and to improve my brewing so it is very much appreciated. Even my...

Have to agree with the above. It’s a simple for seasonal workers. Mine tend to be mainly pils with some wheat and acidulated malt to drop pH if necessary. It’s all about the yeast and if you treat that right the rest will take care of itself. I love styrian goldings and normally just have...

Found a couple of these lying around so chucked them in the fridge last night. Had a second bottle of the Californian uncommon which was still bloody good and number 3, the aged Belgian Brett beer. The Brett was incredibly prominent, upfront barnyard and horse blanket. Don’t think I’ve ever...

Just brewed the 1917 Tooths XXX recipe from bronzed brews to try this yeast out. Now just need to wait for free fermenting space to try this yeast out.

Nice work Trent! I did a kettle sour over the long weekend, mashed on Saturday and then boiled on the Tuesday. I used a pure strain as well and had no pellicle but taste did get sour over time. Just put it on to ferment yesterday with a Brett trois so will be interesting to see how it comes...

Thanks barls, looking for are to having a crack at this. Do you make a starter for Brett ferments? Also found a bottle of number 10, Ian’s Stout. Carb was good on my bottle. Pitch black smooth, toasty, roasty and delicious. Made an excellent night capon Sunday night. Wish I had a bottle to put...

Dig out number 1, barls Brett pale ale. Off the top this is a cracking beer and right up my alley. Crystal clear. Delicate balance between malt, hops and funk. Couldn’t be happier to have another one of these stashed away. Is the recipe in this thread? If not please post as this will be on...

I’ve never had a hefe take more than 3-4 days to ferment our unless there was something wrong with the yeast. Perfect style for a keg filler! Take a reading and if you’re worried let the temp rise up to about 20 degrees and it will finish off for sure.

It's a very elegant solution. I wonder how quickly the algorithm adapts to different kegs and how close the estimate is?

Just heard Michael being interviewed on triple j about this and apparently it is currently being rolled out. So when will this be available for home brewers? Come on Mr Burton, get in here and take my money!

Big thanks to all involved in running the comp, from experience it is a fantastic way to learn more about brewing and improve the beers that you brew and as a brewer I really appreciate the time and effort that goes into this.

If you've stores the yeast cake chilled in the fridge in sanitized containers then should be fine. I have revived yeast from jars that was over 12 months old. If it has just been sitting in the bottom of the fermenter for a month then I would imagine one sniff would tell you the answer and it...

How big a cost is this to breweries? I guess the potential cost of poorly handled beer being served and the impact on reputation and brand is hard to calculate but stolen kegs would be known you would think.

I wonder if these will become available for home Brewers? If they can get the algorithm right to tell when kegs are almost empty it would be awesome. It seems like this project might be why the pourtal hasn't progressed!

But the plural of anecdote is data, everyone knows that!

I've sent them a request for a quote so will see what comes back.