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alright thanks warren

hey guys what sort of malts are you using? i want to brew a triple/blonde, was thinking just pilsener malt with a bit of cara munich or somthing, with a high mash temp.??

isnt the grand cru essentially and belgian triple with coriander/orange twist?

ill be heading over....next year...have an awesome time dude. get into those bavarian babes. walster

i was sorta thinkin recently that the whole beer drinking/beer culture/craft beer thing is going to blow up in a big way, if not at least climbing in popularity steadily?? who really knows...

fents, do you use the 4 burner that g&g stock? i am currently looking at buying one of those and i would like to know how it performs, low or medium pressure regs etc.

i get the spice flavour coming through but i also find it a little bit floral, i also get something else i cant quite put my finger on? maybe its a fault in the beer?? the hop i used just said saaz on the packet so i guess its the euro version? keep em coming :beerbang:

MOD: Post edited by Lord Raja Goomba to insert above description. Original post below: howdy all, im intrested to hear other peoples perceptions of the flavour/aroma profile of saaz hops. I am new to this and i do have my own opinion, but like i said, other peoples comments/opinions would be...

I did read batz's guide once or twice and i thought it didnt exactly apply to what i was trying to do? the yeast isnt that old.(a few months?) what i was trying to say earlier, if i put too many fermentables in the starter, will it inhibit the yeast from starting their cycle? i think that might...

ok, i use wyeast, so i split the yeast up (unsmacked) and then put the nutrient from the little plastic package into seperate vials as well. i usually use sugar, bit of water and some of the nutrient and yeast of course. i guess my ratios are way off. will that have an impact? but i thought...

g,day guys. im new to liquid yeast so, im just wondering what sort of activity i should see in a starter as the past few i have made havent foamed up that much. i split my packs into 4-5 vials and use one of those plus some water and sugar to make up 100-200 ml of liquid. i make the starter 2-3...

yeah i used the pilsner malt without a protein rest and it came out clear as......very happy with results

bit of a worry sometimes, im just glad i never signed up for it http://www.cnet.com/8301-13739_1-9854409-46.html

the duvel is worth every cent. excellent beer. :beer:

I too vowed not to drink during the week, but, after 15 minutes at a mates place last night i soon forgot...

thats some real medievil sh#t right there......lol.....awesome

lobsta- i got these glasses from a store called barworld, i duno if there are any up your way.... http://www.crownglassware.com.au/content/p...headmaster.aspx

ive read that certain lager strains produce more sulfur than others and the yeast i chose could well be one of them (wyeast 2308). The smell seems to be fading away a bit. THe brew day went smooth as, no problems, so i guess ill see what happens.

The yeast i used i was a wyeast 2308 munich lager, it was a slow starter, i raised the temp a bit just to kick start it and it still took 3 days, it was an old pack and ive been told the older they are the longer they will take to kick off.????

Ok, so i guess ill just continue and see how they turn out....cheers BYB