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Working on it! Peter

Sat 25th June The competition is registered with BJCP - so points are on offer! Register your interest here to Steward or Judge. https://docs.google.com/forms/d/1LFfIKZKvNQhGqqOcHEUBV9M4-MHqgtNXWrz4GTNT2hM/viewform?c=0&w=1 Cheers Peter

Bump - Just a reminder 5 weeks to go before entries close. Cheers Peter

Hi Guys, I did another podcast this week on The Session http://www.thebrewingnetwork.com/the-session-bronzed-brews/ Cheers Peter

I have asked White Labs whether they could do something for the Australian market with 059. and it seems that their production processes now make providing a smaller batch sizes a problem. The Yeast Vault is only for US members of the customer club, so that does not really help us. So...

I dry hopped my version with Cluster - EKG is probably too soft in a stout Peter

Interesting comment about the Old, I have often tasted crystal malt type flavours in my recreations, when none used! I put this down to the raw sugar having some amount of residual molasses flavour that comes through. As for the stout what did you dry hop with? I have found that say 7g - 14g...

Glad that you enjoyed the book. You can find the bonus 1916 Pale ale recipe on my website http://prstemp.wix.com/tritun-books For some colour photos and other updates have a look at my FB page https://www.facebook.com/bronzedbrews/ Cheers Peter

The Melbourne Ale yeast seems to give a malty profile however this is on a data point of one Pale Ale. Peter

Full details of this years competition - Hop Hops and More Hops may be found on our new website Cheers Peter

To get the high FG consider also the following ideas - a shorter mash time is in the recipe (60 mins) I normally would mash for 90 minutes total incl. mash out, you could go shorter than 60, you would know how your system works better than I - you could mash a little higher say 70C - Yes you...

Ref Old - I don't want to spoil the ending for you in Chapter 8. As to your other question I would love to get access to original source brewing logs in other States - then I could provide more insights into historical beers, and brewing practices plus some recreations. So if anyone here has...

I would be pleased to come along and do some Q&A. Please let me know when and where. Cheers Peter

No problem - it's good to have feedback Peter

No worries - no squibbing - here you go my personal favourites are #1 1928 Bock p 329 as brewed by a certain Mr. B. Cranston - all the flavour characteristics of a Bock but around 4.4% ABV a wonderful quaffing beer - very moreish #2 1936 Oatmeal Stout p193 also brewed by Mr C - wonderful...

Hi Bribie Your comment about the quoted material is a fair point - I originally used italics within the quote marks but I felt that using italics was hard work on the eyes. So I ended up just going with the quote marks. Late 19th century both Tooths and Tooheys were using Burton Unions for...

Yes the recipes are all grain - I am not sure how they would turn out when using extract which tends to have blends of malts and possibly adjuncts such as wheat There are plenty of sites/books that detail how to convert from AG to Extract - otherwise is it time to move to BIAB? Cheers Peter

Now is a great time to buy Bronzed Brews 25% off! It's Leap Year, which means there is one extra day to save on Lulu.com. Today only, save 25% on all print books ordered from the Lulu.com bookstore. Enter code LEAP25 at checkout and save 25% on all print books. This offer ends February 29th...

Guys I have emailed Chris White to see what he could do to make 059 available I will let you know what he says Cheers Peter

I think that Vienna would be far too dark and add too much maltiness. So I suggest Joe White Traditional Ale or another grainy husky and not very malty pale ale malt. Peter