I get my bulk grain from Gerard Meares (Nothern Districts Brewing/Paddy's Brewery).
Specialty grain I get from ESB (Sydney) /Goliaths (Adelaide).
Yeast I get from The Country Brewer (Girraween).
Hops I get from NZ Hop Board/Goliaths and The Country Brewer.
Good Day
I buy my grains, hops, yeast and evrything else at ESB Peakhurst. If my wife can't find me she rings Mel, usually finds me there.
All the best, Barry
I am thinking of getting the Amber Ale first. Northern Districts website recommend the Burton ale yeast. Would this be suitable to make starters and then pitching into an Irish Red (website recommends Irish Ale yeast)? Or am I better off getting a British ale yeast for both?