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Thanks Steve. Looking forward to these bad boys.

Yeah as Marcus (Shacked) commented yesterday, i seem to have turned completely to the funky side of brewing. Not sure I can come back now.

Opened a bottle of Fantome Printemps, their spring saison. Little to no pop when opened and now I understand what people mean when they say wet cardboard! Was worried I was afflicted by the Fantome curse! Thankfully that was not the case, once poured into a glass it had a moderate carb and the...

Planning on brewing a saison on Tuesday if I can, which will be spit into two after primary. Both will get fantome dregs with one getting a bottle of aged semillion and the other a bottle of aged Shiraz.

Did two brews during the week. The first was a stout base for my take on Bruery Terruex's Tart of Darkness. Will ferment with Roselare and the dregs from Tart of Darkness/Sour on the Rye. Second beer was my Hoppy Sour version 2. 60% redx and 40% wheat. Let it cool ambiently from short boil to...

Was a great day brewing, looking forward to trying the Heft Mewa.

I have noticed my tilt readings go wrong when I dry hop, I think it all lands on top of the thing and gets stuck, screwing with the readings. Not a big deal, other than that it works beautifully, even with the FTSS coils in the brew bucket.

As an update. Cracked the Tart of Darkness with dinner. This lives up to the hype! Cherry with a touch of barnyard/horse on the nose. Tart, but not full on like the Sour in the Rye. Very smooth, almost velvety, on the tongue, with a nice chocolate lingering flavour that comes through after...

Been sampling these over the last few days. Tart of Darkness will be opened tonight, this is the one I've been waiting for the most. The other two have both been stellar. Sour in the Rye is the pick so far, although it is crazy sour. The glad wrap, for those wondering, was placed there after...

Lindemans Cuvée Rene Kriek is a must try, not back sweetened, just pure lambic and cherry goodness.

Oh, I thought it was Gladfields Aurora malt, didn't realise there was a hop with that name as well. Interesting.

How do you find aurora? I haven't tried it ye, but it sounds interesting.

Have a mate staying the weekend who wanted to see how to brew something more than a cider. So pulled the GF out after dinner and put down Jamil's Brewing with Style California Common. Adapted for No Chill so he can take the cube home with him on Sunday.

Kits and bits are more than acceptable. I'm guessing at Barls' place if he started the thread, which means yummy smoked cheeses and meats, mmmmm. But location and timing will be finalised later and sent via pm, usually somewhere in greater Sydney region.

I'm in. 1. Barls 2. Paulyman

This batch and last were done 100% in the keg. It's just a corny at present, so I can only put a 15L batch into it. I'm going to be running it as a solera, keeping a couple of litres of old beer and putting the new batch on top. I have two brew bucket minis for splitting a batch onto fruits if I...

The FTSS controls a pump which runs glycol through coils in the fermenter when the temp rises too high then shuts it off once it gets to temp. Since each FTSS is independent each fermenter can be set at a different temperature and theoretically be maintained there all from the same chill source...

Loving my Brew Bucket with FTSS and my two brew bucket minis. I have drilled an extra hole in my kegerator for the FTSS hoses and have a corny keg as my chill water source. Have run two brews through it so far during the current heat wave in NSW and it held Ale temps fine for both brews...

Well I pitched a Wyeast Belgian Lambic blend along with cultured up bottle dregs into my sour keg a fortnight ago and it was climbing out the blow off for over a week, it is starting to slow now in week two. I think the ferm fridge is most definitely the official sour fridge now. Not sure how...