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Some updated notes: Berliner Weisse: Super thin body, funky/tart/sour, I think super over attenuated but I've never had a true Berliner. Also my turbid mash didn't go as well as expected. Saison: Vanished. Drank the **** out of it. Super farmhousey, funky, spicy, earthy, delicious. I think that...

Hey Scon, How did you rig it with the bung? I've been looking at something like this, and because all 3 of my growlers are different (one is a standard screw top, two have locking lids but one is a stainless keg king one and the other is glass with a ceramic lid) I need something...

First taste if both the Heady Topper clone with their yeast, the Vermont Ale - super fruity, absolutely stunning, th yeast attenuated down from 1.080 to 1.012 in a week. Rye Saison finished not as dry as I would've liked, at 1.010 but it started quite higher than I expected. I pitched it on the...

Berliner Weisse - on Wyeast 1007 German Ale, white labs 672 lacto brevis, and the yeast bay Brussels Brett blend and lochristi Brett blend Same as above, aged on 2kg of puréed strawberries for a summer sour ale And finally the Rye Saison - 20% flaked unmalted rye, plus a pound of simplicity...

I used this in a smoked RI stout, 1.092 OG and with an approx. 600bn cell starter, this thing just went and went and went. Several inches of thick fluffy krausen for weeks, I think after 5 weeks it finished around 1.030. Kinda wish I'd kept a slurry of it now

Hey guys, Just wondering if anyone is producing keg-sized batches of ginger beer, using ginger beer plant as the yeast. If so, how long/how much did you need to culture it, to get enough to ferment the whole batch, can you/did it start like a normal yeast starter, how long to ferment? I want to...

My saison was (20 litre batch @ 85% efficiency) 4kg Dingemans Pils, 540g flaked unmalted rye, 500g malted rye, and approx. 450g of Simplicity Candi Sugar. Mashed at 67, fermented with the Saison Blend (not the Saison Brett, I clearly wasn't paying attention when I ordered it!) and the Beersel...

Anthony - let me know if/when you bring something from this along, we can compare notes on the two methods at a club meeting, my berliner is probably gonna be due about mid January/early feb at this stage. It's just a matter of deciding which Brett blend to throw as an experiment

I've just pitched two beers on some of their products. First is a berliner Weisse with some WLP672 lacto brevis, wyeast 1007 and the Brussels Brett blend. I have to actually pitch the Brett yet but I also have a 20% rye saison that was pitched on their saison blend and the beersel Brett blend. 4...

Let me know when you do, i'm thinking the Melange sounds fun :)

The interesting method I found out about for a Berliner was from Beersuit? - Anthony from Toowoomba Homebrewers. It's taken from Jess Caudill of Wyeast. Basically what he does is a normal recipe, then he sours it with lacto for a full week in the fermenter at higher temps, then after that he...

Go for it mate. That's what it's there for!! I didn't know whether they had specific WLP numbers as they're done under contract or whatever by WLP, so I just made up product numbers for them but at the end of the day, search The Yeast Bay on Beersmith after installing this and it'll show up with...

Worked it out. Follow this to add it to your own library Opening a BeerSmith 2 File (*.BSMX) o Select the Open command from the file menu or toolbar. o Navigate to the file you wish to open - all BeerSmith 2 files use a proprietary XML format with the extension...

Also for what it's worth, I've made up a Beersmith file for any interested in using the yeasts, with relevant info gleaned from the yeast bay. If I can work out how to attach files I will

Hopshot you say? I'll share my recipe, all hops! For a 20.8 litre (5.5 gallon) batch: 91.6% TF Pearl 2.3% TF Caramalt 6.1% Turbinado (Demerara) at last 10 mins of boil All hops are 1 ounce (28.4 grams) unless otherwise noted Magnum @ 60 Simcoe @ 30 Apollo, Cascade, Centennial, Columbus, Simcoe...

Put me and Chris down, for sure.

I've got 2 vials of the Conan strain (Vermont) sitting in my fridge, and will be putting out a monster starter with one in the coming week. The other will be used to make another starter but these will be for long-term storage in both the vials I have, and a few more that are coming. I just...

Update on the system. Temperature probes bought, BCS bought, HX built. The last step is to get the cables rigged up now, and build something of a rig for it. I have so far written programs with the BCS for a german 3-step (acid/prot/sach) mash, as well as a wheat mash (protein and sach), with...

+1 - you want like 5-8 IBU max of hops in a sour, things like Pedio/Lacto/Brett don't seem to like them as much as Saccharomyces. If you look at this (another one of Anthony's great finds) interview with Jess Caudill of Wyeast, it explains a big thing about sour beers and hop presence...

I'm not sure of his username on here but Anthony at Toowoomba Home Brewers does a mean sour, he usually has several in various stages from what I understand. I know the store has an account here anyway so you could probably contact him via there. I know he does a lot of sour/wild ales so he...