Search results

Platinum Liquor also stocks Jenlain Biere de Garde - maybe the best malt flavour I've had in any beer in recent memory. Delicious. I think I'll be heading over the Bellvue Hill tonight after work. Thanks for the word, Mike.

I can definitely recommend a few. I never made it out to Popeye's, though. Probably the best brewery I came across was in Takayama - the brewery is called Hidetakayama. amazing stout and excellent dark strong Belgian (10% ABV!!). There's also a great beer store in Mejiro called Tanakaya. You...

Thanks for the review. The feedback we got on our tripels from the NSW comp were variable to say the least. I personally think the beer is dominated by the spicy phenolic character and lacks esters and malt aroma. I think the final gravity on that one was about 1.014, so it could perhaps do with...

Definitely interested in sending a few bottles down for the nationals. Let me know if you guys end up organising something for this.

Yeah, just got our results in the mail as well. Generally some really useful feedback, although one of the judges I got seemed afraid to use comments that consisted of more than two words. Thanks again to all involved.

I've only really worked with the WL530, but in my experience jacking up the fermentation temperature is a good way to get the fermentation to finish. So let it warm back up, and it it's stuck, put the temperature up a couple more degrees. These yeasts are good at attentuation, but can sometimes...

That's an okay beer. A little thin, though. Nice chocolate aroma, but not really worth the hefty price.

I would say that the two most important considerations in making a good beer are santitation and yeast. If you get an infection, your beer will not turn out well, no matter what you do. Likewise, if you don't pitch enough yeast and ferment at an appropriate temperature, there is a good chance...

Have you tried using a minimash? With that, you mash a couple of kilos of grain (usually some pale malt and some specialty malts) in a strainer bag for an hour, and then add the rest of your malt extract. I used to do this in my oven and made some good beers before I switched over to all grain...

One thing about Belgian yeasts is that apparently they can ferment fairly clean at higher temperatures, ie. without producing fusel alcohols, etc. I usually start a Belgian using this strain at about 20 degrees and then after a few days armp it up to 24 or 26 degrees. The book 'Brew Like a...

Also, Phillip, iyou probably had the BellVue kriek at the cafe. If that's the first kriek you've had it's probably worth mentioning that it's not very strong in terms of lambic character. Traditional lambic beers are pretty funky - super sour and with a whole lot of other weird flavours going...

All I've ever done is bulk prime. Like Les sez, boil the sugar and add beer. It's very fast and easy. I generally like to see how much final volume of beer I have and then calculate the amount of sugar, but in any case it's a much more accurate way of carbonating the beer.

Always fun to see my baldness from new and exciting angles.

I have never tasted a beer quite like that Impy IPA, Doc. Basically like eating hop pellets. I never thought our Ruination clone would be so completely dominated in hop intensity, but ours (weighing in at a mild 154 IBU and 9% ABV) seemed like a lightweight. Apparently one of the judges...

Thanks to Stu, all the judges and those hard working stewards. Congrats for Doc and Barry. It was a great weekend, although no one warned me how much hard work judging was. Can't wait to get our results sheets back. I'll put the recipe for our imperial IPA and our robust porter when I get a chance.

Just tasted Stuster's tripel. Blew my head right off. A really good beer, if a little heavy on the citrus. Nice spice character, could do with slightly more body. Excellent head, lacing and clarity. Very drinkable. Reminds me of Unibroue - specifically, their Frigante. My pick of the case so...

Holy shit, dude. 6pm? No sleep til Brooklyn, then.

The whole oak thing is something I've considered but never done, mainly because we brew primarily huge IPAs or Belgian ales, neither of which need oak. I've become a fan of oak ageing through my love of lambic beers, though. I think French oak is the right way to go, since it tends to be less...

Wow. Well, like I said, it certainly doesn't come across as that bitter. Fantastic beer, though. Their Mocha Porter and US Barleywine (Old Crutacean) are also great.

Shakespeare stout is probably the best stout I've ever tasted, so great choice! I don't believe that it's 70 IBU, though. If it is, it handles it pretty well.