I have had to lay off the Metal though ... more of a thinking mans music kind of guy...
Alan at Campbelltown CC has things all covered with his own brews now. Must get out there to give it a whirl.
All has settled at 5iBC, all fresh new beers at the bar now; some names have changed, some have stayed the same but all new and sparkly.
Even Mr Beef reckons the beer is drinkable I hear...
Australian style Lagers/Bitters do remarkably well fermented to Graingers "Country Garden"
K
Hargie
I know you have done some great work on this, in fact I cite the groundbraking paper (well note really) Mash and Ramstein, an Empirical view of Enzyme reaction to Muzak, Himmler, Xyholz and Hargi, UNEWT 2006 was wonderfull, but I feel that as a result some brewers extrapolate the "Muzak" effect to the entire brew. I am suggesting from my limited studies that post mash metal is not good for beer, particularly in the fermentation stage, it appears that the yeast create vast amounts of petite mutants which conflict with the primary strain and cause I guess what can be best described as yeast vomit.
Australian style Lagers/Bitters do remarkably well fermented to Graingers "Country Garden"
Funky Belgians go hammers at Plastic Bertrand.
Euro ales seem to like Aqua for some inexplicable reason...
If you want a great APA..John Denver
K
I find that Australian bitters ferment best with the recordings of the pronouncements of retired prime ministers.
.you won't be disappointed if you revisit. 5IBC had a tasting last week and all the beers were terrific, clean and flavoursome
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