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wow... this is basically a cross between Budvar and Knappstein Reserve!!!! All the flavour from the Sauvin, and the nice crisp bitterness of Budvar.... probably a bit too bitter for most of my friends, but that means all the more for me....

check this: http://www.aussiehomebrewer.com/forum/inde...view=getnewpost

OK, I've got the official tasting tomorrow, but I;ve tried a couple of botttles and its VERY nice.... awesome aroma, the bitterness is spot on, very Pilsnerish (is that a word).... a litle bit too bitter for the wife though, but the maltiness matches it perfectly....

I got a 2 year subscription for Xmas...... 8 editions and a free T Shirt for $50

I made a batch with 2 cans and about 1.5kgs of sugar and after 6 months in the bottle is came out really nice...

Are Pride of Ringwood an English hop?

yeah, that one slipped through a couple of times.

I got this started on MOnday night. 10g@ 10, 5 and flameout. I couldn;t resist and had a sample out of the fermenter today. The aroma hasn;t come out yet (smells like yeast with just a hint of sulphur) but the taste is amazing. Full of malty passionfruit and grape!!!! Can't wait until this...

I might give it a go with 10g @ 10m and 5m, would another 10 @ flmeout give any extra bitterness or just flavour?

yeah, I'll drop the 20m and do a 10 and 5. I liked the bitterness of the Budvar, but it might be a bit too much for my wife

cool, I'll try it later and see how I go

its this one So I'm guessing they're different

I've got a Budvar Premium LAger sitting in my fridge right now, is that the one you're talking about? If it is, then if I like it, then I'll probably be tempted to go back to the 20min boil!!!!

I just found my recipe using the Pale Ale Can. 500gm Coopers BE2 500g Light dry malt Boiled these with 5g Nugget and 5g Green Bullet. MAde to 22L, used recultured Pale Ale Yeast, left for a week then dry hopped with PoR. Bottled 4 days later. This has the best aroma out of any beer I've made...

thanks doc. Looks like I'll do the 10 and 5 with a decent dry hop. Where you mention the ibu of 41 and say thats up there witha Czech Pilsner, to give me an idea of what we're talking about do you know any commercial beers that would have this level of biterness?

I found that when I used the sugar scoop to prime with dextrose, they are underprimed. Its designed to be used with sugar, which ferments differently then dextrose.

How much bitterness does dry hopping add? I might change the 20g to 10g, but was still thinknig of dry hopping. Wouldn;t dry hopping help mwith the awesoeme Sauvin aroma?

I'll be doing a 23L batch and will have 3.2kg of Malt Extract. The Hops are 12.6%. How does that work out with the 4L boil?

Would a 20min boil add that much bitterness?

just checkedthe Coopers webstie and it looks like they have the Bavarian and the European. I'm assuming it comes with a lager yeast too?