Search results

Cant help you then sorry mate

Was your beer a berlinner weisse by chance?

ME too gotta find time to brew but should be keen

This beer was mashed in that keg Paul so credit due. The beer was brewed to be swapped so I'd rather a person enjoy the bottle as they've given me one of theirs. Im still pretty pumped just about State champs and think next year i'll just make sure I have enough left over just in case.

Cheers Paul for the feedback. Got a third in vicbrew for it. Pitty I have none left to send to nats but no drama ill just have to make more next time.

Massive thanks to Vicbrew organisers, pretty chuffed with a third for a saison.

I'll be there.

PM'd

Did a Saison with Rose and Lavender and it was a definite tip out :icon_vomit: Had a nice Rose IPA at GABS once.

Ive done a couple using only Hallertau M, 90% pils 10% wheat and i think its a lovely beer, not lacking anything.. I recently did the Saison Vautour clone from BYO's american Saison article and it came out quite well. 76% Wey Bo Pils 17% Wey Rye 7% home made candi sugar. IBU 26 Ger Hallertau...

Sadly cant this year im working both days, but after raising issues with martin that i can't find a beer that was 3 feet away from me about 4 times im sure he'd not be too saddened by my absence! In my defence i rocked up and immediately someone said "hi they are judging American barley wine...

Dans Dont stock a Saison, about the closest thing you could find is LaChouffe, but its a belgian blond, lovely beligan aromas and similar general beer colour/mouthfeel/head but not the subtle tartness or same spice you'd get in a saison. but a great beer.

I still look at BYO in news agency but generally I dont feel like im getting value out of a lot of the info, I like the style column in BYO

I try to brew in advance of the coming season, but at the moment im brewing with a PC yeast so a dubbel and triple may not be my ideal next brews with summer around the corner, but they need time to age before the belgian comp in March in melboourne. The and hoppy beers and saisons i have...

http://aussiehomebrewer.com/topic/75157-temple-brewerys-back/

Get a hold of Saison Dupont (the classic) or LaSirene (local and great) when they begin producing again, wont regret either.

I seen a few gain bag tote bags on the internets, actually look good. I'm just waiting for my sewing machine to arrive in the mail!

It all depends on how much yeast you need, Whats the OG of the Pot Kettle black? How much do you have? 17L? from G&G or brewed yourself? You can make a starter with 05 but really dry yeast is packed to the gills with all the nutrients it needs to ferment out, its just that one pack may not...

How much of the Stout do you have Meat head? using yeastcalc.com 20 litres of 1062 wort (stout OG) required 224 billion. not sure the OG of the pot kettle black but @1062 thats two and a bit fresh packs (1 pack = 1 billion) You would definitely have the cell count if using the slurry of 1098...

A quick read on 1098 from the wyeast website suggests its clean enough to ferment an IPA but it may not be your first choice as the british yeasts tend to throw more esters than an american US05 yeast. Either way i would not pour the new wort directly on top of the old yeast (plenty do though)...