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This.

Yeah that's my thoughts too. The only thing that has me sort of wondering is that most of the fermentation was finished before the infection took hold. I think I'll still bottle a few for experimentation's sake and dump the rest.

I've got the same infection as well. So far it tastes okay but is it really worthwhile bottling now or should I just dump the whole lot?

By public transport it's 2 train stops and a 20-30 minute tram ride so by car depending on traffic might be around 30 minutes all up.

Yes it did. Yes it dum-diddly iddly did.

Too late of course but I mentioned this during a talk at work about wine vs beer. Tannin- it's a fault in beer. Not 100% correct but you know.

I'm not sure you'll want some of my lowly kit beer but I'll bring some anyway.

I'd be interested in coming, though no cube.

I'll try and make it.

Some ideas here are outrageous for the sake of being outrageous, I mean will it taste 'good'? Personally I think majority Pilsner, some wheat, some cane sugar syrup thing, coopers yeast fermented in the mid 20's and some supermarket\shopping centre-healthfood store available Australian spices...

Brilliant! I'll put down a batch now. Cane sugar despite all the shit it gets is important I think. It has a played a part in Australia's history and brewing history. Hell in America it's valued over corn syrup in Coke and other food\drink. It's a valid ingredient (in moderation) in my book.

That's my line of thinking as well. We're known for bland lagers so why not go for some high temperature brewing with weird phenols.

Maybe champagne yeast can munch through the unfermentables that ale yeasts can't? I'm not sure haven't done enough research. Champagne yeast will dry out your beer if there are still some fermentables in it.

Let's make the equivalent of saison- we have the hot weather use a wine yeat and modify it for use in beer or use Coppers yeast and modify that to get higher temp usage- use cane sugar to thin it out, pale malts, a higher IBU than a Belgian- perfect summer beer.

Champagne yeast wouldn't help- would it?

Essentially from memory brown sugar is white sugar with some molasses added back in so I think the answer would be slightly molasses-y. I created a sort of wet caramel with some raw sugar for a toucan stout I created. I think it's has had a slight impact giving treacle-y, plummy fruity etc...

I don't think you would need the crystal malt or you could use less of them for sure.

Belgians use candi syrup, Australians use cane sugar so it should be in it's part of our history. Bottle conditioned. Pale malts. Easily drinkable for our hot weather. Using readily available ingredients it would be an Australian Pale Ale. Moderate use of sugar, pale malts, moderate hop...

Frankly no one bats an eyelid at 'boutique' wine prices any more I don't see why beer should be any different.

So this is an Amber Ale, isn't?