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I really don't like the way it sits in my beers. Never got a chance to try the fabled 'old stuff'. The new stuff is not for me though...

Got a slight variation of this on at the moment with some Rakau. Not as good at NS for this recipe, for sure. Will try with Summer Saaz and Kohatu also.

I always have a chuckle when people tout guinness as a 'meal in a glass'. A very unsatisfying, and certainly not filling, beer. The flavour profile is quite awful, too. It's better in the UK, for sure, but the version here is a kind of insipid sweetness combined with an ashy, coarse bitterness...

Would like an affordable/easily cleanable tap system.

You have basically made beer flavoured sugar-wine. I've actually never heard of someone using that much sugar in a beer! I'm not surprised it hasn't turned out great. I wouldn't expect a sourness, however. To be honest, I don't know what to expect with a recipe like that!! The recipe would be...

I tried the second batch and whilst it was certainly not sour, I actually thought I tasted some Brett C. (thats the pineappley one yes?). Might have been my tastebuds fooling me, as it was with a spicy meal, but just what I got in those circumstances. I liked it more than the first batch!

Would also like to hear some thoughts on this. Encountering the same problem...

Using the jerry can style cubes I can see this being my standard practice from now on in my brewery. Brewing for keg, so wanting to end up with 18-19l. Plenty of headspace which was very easy to squeeze out, so don't anticipate any issues with overflowing krausen. Can't believe I didn't give...

Hahaha. Might have to let the hundreds of excellent american breweries using this yeast know....

I reckon they must have labelled the tin wrong. That does not resemble an Australian Lager in any way, shape or form... Especially if you are getting coffee flavours!

Wow! How tastes differ. Westmalle would have to be one of my favourite beers, ever.

Really?

Fermentis beg to differ, Razz.

I'd be pretty wary of sticking something with so many moving parts and potential crevices in to my wort post-boil. You might find it works, and that it's the best thing ever, so go ahead. That is my concern, though.

Why not just pour the wort from the cube vigorously?

No worries. With only that small amount, it may well turn out perfectly drinkable. Only time will tell.

Adding grain to boiling water is not great. You will have extracted a lot of tannins from that, resulting in a tea-like, astringent mouthfeel. In future, adding them to water around the 60-70 degree mark would be much much better.

Yeah, they use AusPost, I believe. So any parcel under 20kg is pretty close to $10. No cheaper to send 1 bottle than to send 24.

Maybe try a facebook message? Chris is normally pretty good with replying to those...

Hops help with head retention!