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Where was it posted? How did people find out about it? Should I just email Brewman Dealz directly?

Argh, WTF? Nobody posted this on the thread earlier!? I was the initial poster, and had no idea these were available already. Any word on getting more, they don't appear to be available on the website?

Yeah, S-05 is an ale yeast. By definition, you're brewing an ale, not a lager. I'm not aware of any ale yeast that can be brewed at cooler, lager temps. However, you can brew some lager yeasts at ale temps (and there is a beer style called Steam Beer or California Common that uses this method)...

My recent NEIPA. Pretty good flavor, but the appearance/mouthfeel is off. This one used TYB Funktown, but I'll try London III next. Hopefully I can get cryo hops for the next batch. I'll probably put in less citra/Mosaic, add some Galaxy leaf hops, and up the ABV, to closer to 7%. IMG_3371[1]...

NEIPA

I'd do a Flander's Red. Alternately, a sour cherry stout would be nice. Don't put it in a kettle soured IPA....

Ah, my mistake, I used WL568, not WL566.

I have to say I wasn't a huge fan of this yeast when I used it last. Way too much banana esters. That being said, I'm a bit surprised that White Labs would release a new blend that produces ****** results, so your results may vary from mine. What temp did you ferment?

What is your point exactly? There is a reason for the haze. The mouth-feel and perception of mouth-feel differs when the beer is super-hazy. This is being done on purpose, not by accident. If one wants to duplicate the fairly large number of NEIPA's available in the States, it pays to use a...

Erm, it depends what you are going for. If you're looking to make something that looks like an orange juice milkshake, then yeah, yeast strain matters. If you are not trying to make an "authentic" NEIPA, then no, use whatever clean-ish ale strain you like. I consistently hear that London III...

No, to the distributor/importer in Australia. Nice guy, but I doubt they'll do anything unless some of the breweries or big homebrew distributors ask for it.

I emailed the YCH distributor. They have no plans on bringing into Australia. I'll have to bring some over by plane the next time I visit the States.

Do not boil it!!!! You have a wild yeast infection and alcohol has been produced. If you boil, the alcohol will boil away, and you'll be left with sour water and no sugars for your yeast. It's better to ride out the fermentation. If the infection is gross, dump it. BUT, if the resultant beer...

Looks like the start of a pellicle. If the white stuff starts growing, you likely have brett, lacto, pedio, or some combination of the three.

Thanks Thumbsucker for pointing out what needed to be said. A lot of people are totally confused about brett and sour beers. There are a few strains of brett that produce pronounced Lactic and/or acetic acid over time (Brett naardinensus from ECY comes to mind), but as TS stated, sourness...

No need to lager, but lagering will not hurt the beer. You can leave it on the yeast cake. I would bottle/keg the beer as soon as it finishes fermenting, just like most other beers.

I always use rolled oats into the mash. Never had any issues. If I use >10% I'll normally throw in some rice hulls to help prevent a stuck sparge.

I read somewhere to use rolled oats, not instant oats.

I just moved from US to Oz 1.5 years ago. Smart idea to ditch your old burner (retrofitting my Blichman burner here was a pain in the ass). You'll need to do the same for your CO2 and regulator. Gladfield malts are awesome. I even get higher efficiency with them for some reason. There are...

I've had the (only?) two German Berliners that are still produced: Fritz Briem 1809 and Bayrisher Banhoff. I've had both beers several times, plus a couple dozen different berliners from American brewers. Both German beers are significantly more tart than Boatrockers. While it's really difficult...