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Raven, I would love to hear about how you find it. I heard that ordinary cherries just don't contribute enough skank-tart compared to the sour cherries. We should do a small lambic swap sometime soon. I am in Melbourne at the moment and 120 bucks down from getting some different sours. Ah... if...

Anyone?? Howling Dog surely you have given this a crack?

Yeah, I gotta be honest, I love a challenge and brewing a VB, in my opinion is just that. A challenge. It would be kind of bittersweet obviously, owing to the fact that if you nailed it, you would still have a very boring kinda skanky beer. But hey, a challenge is a challenge right?! And to...

Ok. I frigging love this stuff. Anyone have any ideas how I could replicate it. Obviously when it comes to sours it is a challenge to clone, but hey, if anyone has any ideas or insights, pretty please with goaty barnyard pedio brett on top. Chuck it my way homie. Cheers. Damien

Not to flog a dead thread, but I just went through my brew journal from a few years ago, and one of the best Aussie pales I made was with T-58 dry yeast. I remember it being extremely close to coopers (was a st peteres wort pack). SG 1.040 What the hell?? Isn't T-58 a Belgian yeast?? Were my...

Hey Cool Thanks Dr Smurto. Any tips on a dry yeast you would chuck in to get kiiiiinda similar?

Thanks Nath, what would be your best dry yeast choice for CPA clone then?

hmmm so could you compare Notto with US-05? or is it a bit fruitier? Did I just derail my own thread?? naah

hmmm might have to give that a crack... I reckon Notto is winning at the mo in terms of ease of use. I have a pack, so it is good to go. Much experience with Notto Nick? I have heard it is pretty explosive!

hmmm interesting. I certainly have not. But at a guess it would be pretty small. Would love to hear an answer on this one!

http://www.facebook.com/groups/burleighbrewers/?notif_t=group_r2j check out our facebook page so you can be kept in the loop of what is happening!

Yep... agreed. Coolest Mum in Australia. As such, you are definitely welcome to the club!!!

I live in Burleigh so I am out, but add yourself to our facebook page http://www.facebook.com/groups/burleighbrewers/?notif_t=group_r2j and I am sure one of the nice fellas will swing past, especially if fuel money and some homebrew are thrown in the mix!!!

Ahhh this is what AHB is all about... Keep em coming fellas, you all rock!

hmmm really? didn't think of that.. I have never used that yeast, nor tried a saison I liked so I would be pretty hesitant. You will need to bring a good saison to our next meeting Nick!

noice... I am lucky to live near a place called Frozberries who sell frozen pitted sour cherries. Adds a great whack of sour to an already sour lambic... I am not sure if the ripe store cherries will add enough 'umph'. You will need to send me a bottle for me to appraise. Speaking of which, let...

Oh wow... I just became a brew master! HAHAHA

yeah.... I think you might be right. Just kinda hoping for a 'second best' yeast to recommend in case. ;)

hmmm I tend to keep my recipe pretty similar with all my sours. The only changes I make are what fruit I add (ie rasberries, cherries or nothing). THe other thing I have played with is to add a **** load of sour dregs to one, and to the others just see how the wyeast behaves unsullied... Having...