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That's awesome, wish I lived in Brissy. I wonder if he'll use the aussie grown nobles or new cultivars ie. Galaxy Vic secret etc

Going to the Saturday day sesh, can't wait. Had a look at the catalogue the other day and there are some awesome looking beers. Last year was my first time and it lived up to the hype. Especially excited about offerings from Sierra Nevada, Bacchus, Bridge Road and Mountain Goat. Good times!

I have a keg king mill with ozito spade handle drill, smashes 10kg in under ten minutes, not sure how the coronas go.

Has anyone used their German wheat yeast? Does it actually throw banannas like the liquid equivalents, or is it more phenol/tart like wb06?

Good on you for actually following up with a report, a rare but great thing!

I got a 10l off eBay a year ago for bm sparge. It's a little trooper. It heats from ambient to boiling in about 30 mind and I have considered doing a 5l biab for kicks too. It was $50-60 delivered

Did the yeast flocc properly after fermentation? I mean relatively speaking. Was there a defined yeast cake at bottom of fermenter?

Depends what type of beer for me. I prefer jw in aussie or American styles but that's it.

Good for the 3rd, cheers

Hi can someone pm me with the bank details? Have msged Dave but don't wanna leave it till the last minute. Thanks

Imo the malt bi is a bit busy. Maybe too much lactose too.

Winter is coming...

Agree with Manticle, also with Saaz you're typically using a truckload to get your IBU, so the flavour and aroma will definitely pop without the need for dry hopping.

Cascade durham70 x2 (Sydney) Topher SixDemonBag x 2 (SYDNEY) Kayne Macca05 x 2 (Perth) Catcher x 2 (Cooma NSW) Koots Stakka 82 x2 Chinook Topher Kayne Macca05 (Perth) Catcher (Cooma NSW) Koots Bizenya x 2 (Adelaide)

Got a couple of packs of s33 cause the lhbs was clearing them out, also picked up 10 litres of juice for a cider. Has anyone tried this in a cider before? My other option is t-58 which might contribute to a little more flavour complexity?

Yeah laels first looks awesome. Love the simplicity.

Yeah it sounds as if you perhaps enjoy the aroma associated with sediment. Generally speaking it's accepted wisdom that you decant into a glass rather than drink from a bottle - aroma is the primary reason for that.

Yeah it's not gonna be the pitching temp iIve pitched s04 a heap of times at up to 27 degrees with no bananna at all.

97% pils, 3% melanoidin, Helga at 60 and a touch at flameout, any of the 3 wyeast czech pils strains. 1048 oh, 10 degree ferment, diacetyl rest.

Just a lazy 12 cubes eh?