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TF is a brand.Click on it. Google found these,start readin!

Make sure to have a couple of those yummy IPA's whilst down there. You are either planning a big art installation of a brew related nature or you've got a tandem load of "hot" malt to be bagged and shifted to all us adelaide based brewers!(or your just a weirdo with a bag fetish) ;)

Heres my cynical prediction. One day in the future Coopers sparkling will be made in the US

Fuggle,and its derivatives ie.willamette,styrian golding and cascade.

Great for a hefe, or flava addition to a blonde/pale ale.

Beer(A): X gramsFuggle, 35 IBU(FWH) 20 min to raise to boil,boil for 60min,add 1gram/L @ 10 min and Flame out. Beer (b ):20 min to achieve boil add Same X grams Fuggle(same batch) boil 60 min,add 1gram/L @ 10 min and flame out. Both were same grist and yeast. No obvious standout difference in...

Its my version, Others are taking the flava addition and sparging into it and then adding the normal 60 min bittering addition at begining of boil and calling it FWH,and claiming the FWH addition is not adding as much bitterness.My point is that MY FWH has the same bitterness as a 60 min...

I have my own bastardised version of FWH, whereby I throw my 60 min addition in the kettle and drain first and second runnings onto it and then bring up to rolling boil,and boil for 60 min. Next addition is at 10 and flame out. Same hop,same alpha added at commencement of boil for 60min with...

Not really a big frequenter of Pubs,as there are few good ones around Adelaide. The wheat sheaf would be my first and only choice due to the beer choice and atmosphere/character. I spend a bit of time in Goolwa(inlaws live there) and frequent the steam exchange on a daily basis of all days...

Its a lager strain,and no i havn't used it 4 that very reason. Schnieder would be your best bet,or just cadge a bottle of HB of another wheat brewer and culture from that.

Classic time 2Day

4get buffy,Red Dwarf smeggin rocks!

Never really got in to metallica much as i'd only heard(and own) the black album,and subsequent commercial type stuff they released. This album is a revelation for me.It's got that fuzzy/dirty garage sound,and some wicked riffs. much more real than the later material.

When you consider that they mash @ up to 75c as found here, its not surprising that extract brews are fuller in body and mouthfeel. Thats why it is impossible to make a real lager with extracts(no matter what yeast and hop combo).

Gotta say I am prepared to accept this now,after years of silly denial. The last time I used this yeast was nearly 12 months ago. the temps got down to 15/16c and it produced sulphur,which is characteristic of a lager strain. it would also explain the diacetyl that it throws early in...

Who cares what mega swill brewers do any way? This is a forum for Home/craft brewers who love their beer and the history and culture that surrounds it. I will drink most commercial beers if thats whats in front of me,or on tap. my preference is to make and consume flavoursome ales with an...

:lol:

"Ditto" :P

Just got this cooling at the mo, to pitch onto a 56 yeast cake 2morrow. 2.5 kg GP ale 500 gms Wey munich II 100 gms carapils 30 gms carafa II 250gms dex 66c mash/90 min, batch sparge 40 g styrian goldings @ 60 min 10 g "" "" @ 5 min 10 g "" "" "" @ 0 min 15...

What were you thinking fermenting a lager yeast @ 22c? i wouldn't even let an ale strain go to that temp(with the exception of a weizen strain) for fear of fruitiness etc.. Those brewcellar yeasts are only repackaged saf strains so its prolly s 23 or 34/70 anyways.