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Thanks beersom I have an 18 mth old bottle left of the last generation of that beer using the MJ Belgian yeast and it's beautiful, pm me your address and I'll send it down.

I brew an Oaked Strong Belgian Golden Ale @ 9% that went well at the QABC, 60g toasted oak chips for 30 days, tasted this each week while on the chips until I liked the flavour. Different beer styles will yield different results as will the amount of attenuation and the ABV.

My last one took 48 hours to really kick off.

Perhaps he's done a runner from the United States back to here after dodging his tax payments again.

Nice Yorkshire square there mje1980.

I assume greg.l was referring to a post that has been removed for offensive language, however since it wasn't removed within 30 seconds of it being posted he chose to question our ability to do our job. Greg, sometimes we don't see a post and it takes a report to be lodged to bring it to our...

You can get steam sterilizers like this one Sterilizer for $120 not too much to pay for your first borns health. There are cheaper ones available.

Nice Batz, a Kolsch is hard to get right.

I think it changed in 2013, although my memory is pretty crap.

8.4 American Amber Ale

I have no objection to discussing or creating a new style as such, I would just prefer the results were directed firstly to the AABA/AABC which has their own set of guidelines for the Australian major State and national competitions and then if that becomes accepted and popular then a request to...

If that's the case you better start drawing up a guideline for jasper Ale, even the people at Stone and Wood can't categorise that beer :P . Seriously, there are plenty of commercial beers out there that don't adequately fit a particular style, I know that Pacific Ale is a nice beer but does it...

You'd have to get clarification from the BJCP, although to be honest i don't see why they should be involved. Wouldn't this be better taken up with our own body here in Aust. the AABA?

LRG, then why don't we organize a style for JSGA ot fat yak?

I disagree with this, to use the term style to me infers more than one example is available and while a style has to start somewhere it can hardly be termed a style until it has quite a few copiers and a larger range of beers to make it a style.

let me see if I understand this, you guys are creating a style guideline based on one commercial beer? Why not just broaden the existing AABA style of Australian Pale Ale to include a broader range of ingredients?

The Newcastle Ale yeast does not attenuate very well, the spec sheet on this yeast states that it doesn't as well. I've brewed 3 times with this yeast and each time my fg was around 1.016 with the starting gravity being around 1.054. It's a yeast for full bodied brown or dark ales and if you use...

Aren't you supposed to impregnate your own sister? :blink:

I think that one visit must have been many, many years ago. It's a great place, been there a couple of times in the last 2 years, Batz, how awesome is Chinatown in the early evening, great food right on the streets.

Very interesting read, I would worry about cubing when the temp drops down to 80 c as you will get a further drop in temp on transfer and could run the risk of infection.