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So tangent, what was the wash up with your tasting. The IPA is my fave, even nicer on tap. Was lucky enough to get a taste of the last keg of one batch and the first keg of the next batch and chat to Simon about the subtle differences.2nd one had a more toasty Munich character....YUM

wow, even the good DR G uses some in a schnieder clone Here ,sure you can't be convinced? ;)

Not a lager brewer so my vote there prolly doesn't count. As for ales i'm always aiming for 65c as it seems to suit my beer palate body wise. recently did a couple of Brit ales with 1968 and mashed em at 67c and 68c to trial. Suited the style but 65c is still my default. Add 5/7%sugar and...

It's certainly an interesting prospect..........and one i will try this summer. My thoughts are 60/40 wheat/MO as base and say 5% caramunich II. wy 3868. May just end up in schnieder territory,either way it sound yummy.

have you got the Claude Monet Function on your camera or have I developed cataracts? :P

Try a 3:1 ratio and a 90 min mash.Thats my standard regime and its never let me down.

No protien rest LTWG.I followed zwickel's regime as posted HERE,same as the Weyerman site regime only with out the P rest. Will definitely report back.

Given that was one of TDH's beers,and he is no longer associated with grumpyland you may want to PM him for some tips /pointers. he's always more than helpful. dave

Good work HK

I gleaned(filtered) that from the original erroneous post that led to all the crap and second guessing in that thread. "s the lot of ya!

Phew, glad thats cleared up,I thought screwy was advocating "frogshit" as an adjunct. I know you QLD'ers do some funny **** with beers! :lol:

Thanks for the heads up. Someone else posted this last week and said it was in the Barossa,which sparked of silly guessing game with all sorts of Local(SA) crazies chiming in with crap. :ph34r: :lol: No wonder eastern staters chuckle at us ;) dave(tounge in cheek)

OK Trendsetters, thought I'd have another shot at a wheaty in this realm only a dunkleweizen. Not a true 100%'er as I used weyerman specialties for the colour(but near enough). Friday 13th Dunkle 96% JW wheat 3% Wey Caramunich II 1% Wey Carafa II 19 IBU This was my first attempt at a step...

No amarillo in LCPA. Safest bet would be a Grumpys Boston Cream for a K'n'K equivalent.

Too true, read about it HERE

:lol: :lol: :lol: ,Never would have guessed!

Noble idea but ultimately pointless as x amount will be imported regardless of whether you do or don't purchase the odd 100 gms. Taste is everything obey your taste buds!

Good point Pat Pat (is that why u r PP? :lol: ) I as do many other(more experienced) AHB ers mash for 90 min.

68c mash temp with MO and crystal will give you a Chewy malt profile,if thats what u want. 65/66 would be a better balance maybe. What IBU'S are you shooting for?

It's not what it used to be IMO Not as roasty as when first released,Kinda sweeter and dumbed down the last time I tried it. lacks complexity.