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Wow, I'm surprised that you don't get much flavour from Victoria. Some people complain about it having off flavours described as rotten cabbage. I find the beer needs about 6 to 8 weeks of ageing to start drinking well. With the extra drying of the cones there is less of the off flavour and the...

Hi Mongey, What temp did you ferment at, ambient or heated? MoreBeer's website says 20-27. Did it come out estery or phenolic? I'm not a fan of phenolics, I like esters though. MoreBeer also says it is equivalent to Wy3726. I have notes from a couple of years ago when I was researching, which...

Might give them a go, they have been pretty responsive and helpful in the past. I do actually have four rhizomes about to hit their third season, but none of them are overly appropriate for the style (and i had a horrible year last year, not sure what it was but i had about half the harvest of...

I personally don't subscribe to the idea of trying to achieve haze by adding oats and wheat to the grain bill. From what I have read, I was under the impression that oats are good for yeast health and their addition has always resulted in the clearest beers I have ever made. I think sulphates...

Yeah, no argument here. I just called it a NEIPA because I used a lot of hops late. When you think about it, the term Black IPA is a bit of a conundrum too.

The hops are full on but it has a fair amount of spec malt to balance it. And you're right, definitely can't taste the yeast character, although can see the difference between different yeasts. Chimay is a yeast you want to shine through for it own sake. I wouldn't recommend it for the average...

I haven't dry hopped for a while because I think it is a source of infection. I bottle and my beer doesn't seem to keep very well when dry hopped. If I kegged and kept the beer cold I would want to dry hop and drink the beer quickly. Probably does keep a bit better at 12 percent, and if I go...

I think you have misconstrued what I was getting at. I said to add "some" dextrose. I certainly wouldn't use straight dextrose for a starter. I always add yeast nutrient to my starters. I typically use some brown sugar + dry malt extract + dextrose. Sucrose and maltose are both double molecules...

I should mention that I cultured the yeast from a Chimay dubbel. It's so much easier to get hold of a bottle of Chimay from a Dan Murphy's for me than it is to get to the nearest home-brew store, which is a lot further away and may not even have a smack pack or vial of the right yeast...

Are you sure you understand the article, or even read more than a few lines and came upon a conclusion based upon the few lines you read? You seem to have a penchant for deriding actual scientific research that is conducted under set parameters.

It started fermenting in a couple of days. I only used 1 stubby that I bought at Dan Murphy's. The starter had heaps of banana when I had a sniff. Smelled exactly like the Chimay tasted. I've cultured numerous yeast starters and I know I wouldn't get that sort of aroma from just any yeast. I...

It has every relevance to brewing MHB. Whilst it is based around the production of esters on a commercial basis aside from brewing, a lot of the information is absolutely transferable. I've read stuff on wheat beer before, many by "experts" in the brewing industry including from Germany. A lot...

https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2003.tb00591.x The above is an interesting scientific article on research that was conducted on various factors that affect how much of certain esters a yeast will produce under varying conditions. I would describe the article as a...

I've cultured it and found it pretty easy to get going. It seems to be the yeast that was used for primary ferment. I did a lot of searching online to try and verify if it was the primary ferment yeast and the consensus seems to be that it is. Getting a yeast to produce optimum levels of...

It surprises me when people aren't really impressed with Wy1318. There are some online blogs about the place where people have done a side by side with Conan and said it was hard to pick one from the other. I think it's important to use a lot of hops late in the boil to get haze, because the...

Dan Pratt, how does it compare with Wy1318? I'm a fan of the 1318. I have some starters of the 1318 going and have been wondering if I should do a split batch with the dry stuff to compare. I like the flavour of both the malt and hops when using 1318.

Make a starter out of the yeast. You should get some idea of whether it is a true lager yeast. A lot of people on this forum will condemn you if you only pitch 7 grams into your lager! :D

I think new members need to make at least 3 posts or something like that to the forums to be able to send/receive personal messages. There may also be a bit of a time delay.

The Hornindal Kveik comes from Omega Yeast according to Mr Google. I think Beerbelly used to get Omega Yeast in, so you could message/call them and see what they have to say. The only other suggestion I can make is to order direct from Omega in the USA.

Hi Slurp Sorry, I have only just seen your message. I have a heap of different varieties now. I'm not looking to trade as I have too many already lol. Are you still looking for Chocolate Hab?