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I'm in. Will have a guest.

I have left my swaps at Duane's shop for everyone to pick up when you're there next. How did the tastings go?

Unfortunately I'm not going to make it tomorrow. Jay - Can I drop them to you for you to make the swaps for me?

I have a swimming carnival on the 13th at Woy Woy and have to go straight from there to bunnings lake haven to help with a preschool fundraising bbq. I'll make a detour to Dick's to make the swaps. Will probably be around 3:30-4:00pm.

I'm in. Keen to check out this particular establishment. Sundays are good. I'll open the bidding with 27/07. Flexible though, most Sundays are free.

I bottled yesterday at 1.013. Was steady for a couple of days and wanted to keep the yeast on a roll and not give in. I primed very lightly. Tastewise it is very intense alcohol, esters and bitterness as you'd expect. Should be a nice complex beer once it smooths out with age.

I should be there at about 9. My 20L starter is chugging along nicely.

I like the smaller bottles. Even if you wanted a second bottle (to share;)) you could have a different type. If we swap a 6 pack between each of us, there should be a bit more than a double share of our own to keep. Is Duane going to ferment a batch to share?

I'm happy to lock down this recipe. I understand the malts we use will differ slightly. I'd also be open to using a mix of light/medium/dark for the crystal.

I too will probably be a late starter because of kids sports. The 24th is my preference. I can be there from 10am on that date.

Pete, sounds perfect for a group IIPA. Sent from my GT-I9305 using Tapatalk

If Duane can't get warrior, I'm sure he'll have something we can use. Magnum, super alpha, Simcoe or target are all options. Doesn't really matter what it is as long as it is high AA and low co-humulone. Any flavour that hasn't disappeared after an hour long boil will be well and truly masked by...

Ah, I missed your recipe before posting Pete. Looks good. One issue though, I assume we'll be no-chilling. That much galaxy at 10min might be dangerous. Sent from my GT-I9305 using Tapatalk

If we're keeping the recipe simple, how about Marris Otter 95 % Crystal 5% Simcoe is a good smooth bitterer. Whatever hop we choose, we'll probably need at least 1kg.

Ok so we might end up with a range of yeast attenuation rates of between 65% and 85%. Do we adjust for that somehow, eg finishing them off with a wine yeast? Or do we accept that this project is all about the variation between yeasts and let the cards fall where they may? We may need to...

I've never brewed a barley wine either, and only ever tasted a couple but here's some input. How big is the mash tun? The trick with this recipe is going to be to get a good balance so that different yeasts with different attenuation rates don't mean too dry or too sweet an end product. I...

Count me in! I'll have a think about yeast selection. I want to say saison, but am too scared to. Brock

I was at potters yesterday and they had shazzam on tap in the restaurant. A nice big strong beer! They also have a chocolate porter on tap that I haven't noticed before.