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Thanks for the reply Mark and yes, there is a lot of really good information updated regularly on their site. The stuff I'm looking for just isn't there unfortunately. I might try reaching out to some local small scale breweries in the area to see what they know about this but don't feel...

Hi All, I'm lucky to have really soft water living in the Montpellier water catchment of Geelong. The issue is I have gotten onto the Barwon Water website to get a report and they don't list the sodium (Na) or the chloride levels (Cl), both of which are important for making repeatable results...

Thanks for the review Chris. With so many things being new ingredients to me on this beer, I thought it might be a good idea to tone down the hop flavour and aroma so as to not drown out the malt character I was shooting for with the Ringwood yeast especially. Hopefully, that's part of the...

I'm glad you enjoyed it Manticle. It was very experimental with the Belgian malts (as well as that weirdo oat crystal malt) and a yeast I'd never tried in my beers but was good out of the keg. It's also good that you got to it after the green apple character has subsided because mine in the...

That makes sense from what I was tasting. Sorry Kenlock - I was expecting a reasonably mature beer from the wiki and yours at the moment so isn't. At least it's headed off at the pass. Thanks for that Manticle.

Chris Taylor's Pale Yarra Mid-amber, high carbonation, moussy off-white head with good retention and bright clarity. Grassy/herbal hop nose of medium intensity. Has a rich toasty/biscuity malt coming through at about the same intensity as the hops, also some nice "British" style esters. A...

I had your beer last night and agree with Manticle. It was a really nicely flavoured beer Beer Dingo. Well done!

One of the difficulties of theses swaps in some respects is the output of some brewers is quite low over-all and if something isn't as expected, or turns south late, there is not really the opportunity to make another brew. Part of the bad turns out to be a good chance for brewers who are less...

Don't know what I was reading now but feel better that you actually DID use earthy hops and not Amarillo or I would call it quits on reviewing anything else. Thanks for the link.

It didn't come across that strong though it was the second beer of the night... You're recipe when I went back to suss it out after trying it said 1.047, I think, which would be consistent with the lighter body/less alc. The hops are the big surprise to me: I didn't pick them up and they...

#10 Manticle's Robust Porter (Tried this last night and not working today :D ) Clear translucent light brown. Medium light tan head. Possibly a bit pale? Medium intensity roast malt on the nose, low -level earthy hops and minimal yeast character (some banana ester as it warms). Quite...

Maple Warmbeer Manticle Leigh Brendo Zebba Hutch Supra-Jim Seemax gava cm2 4* sappas Kleiny BM70

#5 Fourstar's Viet Lager Straw colour, slightly hazy (I crash chilled this in the freezer) with high carbonation and very good retention of a low head. Very low malt and hop on the nose (true to style) and minimal yeast character - very, very clean. Light body with low malt and a very dry...

#1 Kleiny's Helles Mid-deep gold, very clear with some particulate (did you counter-pressure fill these?) and a low head. Nose is a mixture of bready malt with low - medium amount of banana esters and just a touch of noble hops (where's the recipe Kleiny?) This beer smells very European and...

#19 Fents Cream Ale Pale gold colour, lowish carbonation, clarity good, low head but good retention. Looks appetising... Nose is mostly lactic acid in my bottle, making me suspect an infection before tasting. The taste is ale malt -like with some toasty qualities and low bitterness that...

Cheers CM2! I have to consult my tasting notes at home but will post them tonight if given the leeway to do so

Thanks for hosting a great swap, Kleiny (and thanks to your missus and juniors for putting up with as as mentioned previously). My favourites were Janet, 4*'s amber and the Berliner Weisse. It was great to put a face (and names) to forum handles, as always. I've been guilty of cracking...

I've got your ruckus covered Fents. It won't be the same without you though. :icon_drunk:

No problem guys. It'll be there on the day :)

It's actually White Labs 005 which is the same yeast (I was too lazy to change it in the original recipe). It's going at 19-degrees with one fermenter starting at 21 and the other at 17, which should be interesting. Obviously, I'll put the best one in bottles for the swap. There was...