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Hi There fellow brewers, Just wondering what people's experience in fermentation temps for Belagian ales (golden and strong dark) is? I've read starting the fermentation at around 18degC, hold it for a day or 2 then let it rise naturally until complete... That way you get a good balanced...

Hi Guys, Just wanted you to share your experiences using Aussie malts like Joe White and Powells, compared to Weyermann, Maris Otter or other European malts. The Aussie malts are much cheaper but is the quality as good? Will you get similar flavours when making hefeweizen for example? Any...

Anyone got ideas on improving extraction efficiency with all grain brewing?? I'm getting 55% consistently regardless of whether I brew a pilsner of strong ale