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Ah-ha, your first Funk. Let it ferment out and see what you get. It's a Saison after all, might just get a horse-blanket of a sour :wacko:

Maris Otter was developed for cask conditioned ales in the UK in or around the 1960's -1970's I believe (without Googling it - could be way off here) but is really good for most ales. Makes lousy lagers, believe me I've tried.

The first step to quality beer is to realise that human beings don't make beer. Your job is to make a really nice wort and then tend to your billions of pets called yeast and give them the happiest environment in which to live. Then you will get nice beer

Yes, I allow a week for starters usually making them the weekend before I brew. With your long bottling time it probably has to do with not enough viable yeast. If you save some yeast from your starter and re-seed at bottling time you will probably have more luck

I don't know whether I actually brewed a Boags clone as such but when I entered a comp once my beer was re-classified a premium Aussie lager. Having brewed lagers with both pilsner and ale malts both domestic and imported I find that Aussie Ale malt brewed as a lager produces a beer very...

Still cheaper than buying beer

It's just so easy you are probably reading far more into it than is necessary. Pilsner malt will naturally produce a beer with a sweet pilsner taste - even Joe White. You can use any lager yeast strain you like - any of them it does not matter. Use a mid-range mash temp of 66C but if you do a...

2042 is great lager strain, it's main attributes being a fairly neutral flavour profile and a very low level of floculation above 0C. So the strain is good for a wide variety of lager styles in particular modern European (not Bohemian) pilsners and North American lagers. It's also very forgiving...

I can't say. I can't answer your question as I have never done a no-chill beer. I suggest you do a Google hunt on the effects of late hopping with Saaz and other noble hops but particularly Saaz - there's lots of information out there for you to make up your own mind.

Knowing this was going to be an issue I ordered and received two packs of 2042. The first pack has been split into seven. A small amont of yeast, maybe 2mls was decanted into a sterile test tube. The remainder has been divided into six two litre starters at 1.050, more than enough for next...

Yes you can do that, just extends the time frame that's all and is what I used to do. Now I crash back to 12C with no noticeable difference except time

This information was passed onto me by me LHBS Phase out March 1st : 2000 Budvar Lager 2001 Pilsner Urquel H-Strain 2035 American Lager 3333 German Wheat Phase out March 13th: 3942 Belgian Wheat 2042 Danish Lager Phase out March 20th: 3463 Forbidden Fruit

The reason I hold at 3C for days is that I found out quite by accident that lager yeast strains are still active at 3C, admittedly, not very active but nevertheless they can still ferment at 3C so that is the last chance they have to clean-up. Usually acetaldehyde is the last one they finish off...

A certain brewery at Langhorne Creek, South Australia. Lager brewed by them at $88.00 a carton which, if I had brewed it would have been immediately tipped onto the lawn. I questioned " how can you sell this for $88.00"

Ha, makes perfect sense and I must admit your service with the hops is outstanding. Community Engagement :-)

There are three pathways to acetaldehyde, infection, oxidation and incomplete fermentation but I going to assume it's the last one. Pitch big, I use a fully fermented 2 litre starter with the starter gravity at 1.050 so there is plenty of yeast for 25L of wort. Oxygenate for 30-40seconds. I...

I've got a cat called Raffy who is always around when I brew and for fun I put down Raffy as my assistant in my brewing software. It wasn't long before it became known as Raffy's brewery. Finally about three years ago I built an Art Deco style bar which became Raffy's Bar Surely you would have...

SA certainly does have the dearest power but when I read the local paper which published all the rates the comparitive prices other states are paying is very little difference. Okay we got the dearest but we're talking a few percent at the outside. We've also have the most unreliable but...

I never said 14 or 15C. I suggested fermenting near the higher end of the yeast lab's recommended range and that varies from strain to strain neither do I recommend at the very top of the range as fermentation produces heat in itself. You're lucky with Saaz, the point I was making is that Saaz...

I find that the end result from Joe White can be a bit rough. In other words German malts are far more forgiving. To get a better result from JW malts I do the following Mash: Use the brewers window at 66C,I find this the best and mash for a minimum of 70 mins. Ramp to 71C for a Glyco rest for...