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Don't know if this beer has much of a distribution yet, but I have to say I was quite impressed with it when I had it on tap at the Royce on St Kilda Road, Melbourne, after work on friday night. Bonus points for also donating money from every bottle sold to the Australian Orangutan Project.

Website ...

I find it a tad sweet, however my girlfriend adores it. I am, however, quite keen on reusing the bottles for homebrew...

+1 On bullfrog sharing that recipe.

Any sign of an infection in the brew? It should come through as a soft fruity smell, maybe traces of melon...

Galaxy and Citra... hmm, that reminds me that I still have an ounce or so of Galaxy sitting in the freezer. I've not used this type in a brew yet, so I have to ask what flavours might I get from it, and what other hops/malts/styles does it work well with?

Holy crap. I've been using a no-name dishwasher powder - basically just alkaline salts - and I've been getting good results, or so I thought. That percarbonate stuff looks to be the shiznit.

Given that my LHBS are a bit of a rort with their prices *cough*brewcraft*cough*, can someone here recommend ...

Well I can't say I'm a huge fan of Super Dry beers, but I do have a few mates who like all things Japanese and would gladly tuck in to a bottle of Japanese style lager. How much does rice malt cost relative to other malt products?

I've done this one, and if you don't mind the slightly decreased ABV, I reckon it's a good match for fat yak. It started out pretty much as a "cleaning out the cupboard" ale.

Coopers Real Ale
500g LDME
1kg Coopers BE2
250g Weyermann Caramunich Type 2 steeped
16g Cascade @ 10 min
12g Nelson Sauvin ...

I put down the following last night:

Coopers Mexican Cervesa
1kg BE2
15g Citra @ 10min
10g Citra @ flameout
S-189

Made to 23l

Nothing complicated... I just wanted to see what the citra was like in a beer without too many other competing flavours.

Well, I'm impressed with how this one turned ...

As for the dry taste...Its more like raspy? if that makes sense.

So is it sort of a "rough" flavour then? Could be that the lack of residual complex sugars is allowing more of the alcohol and other fermentation byproducts through in the taste...

Interesting idea... Rice malt is something I've never tried in a brew before. Was your intention to create a dry Japanese-style lager in the same vein as Kirin, Asahi, etc?

You say the flavour profile you got from this was very dry... can you elaborate any further?

If it is an acetobacter fermentation, would the result simply be malt vinegar?

I put down the following last night:

Coopers Mexican Cervesa
1kg BE2
15g Citra @ 10min
10g Citra @ flameout
S-189

Made to 23l

Nothing complicated... I just wanted to see what the citra was like in a beer without too many other competing flavours.

Well I'm a kit brewer, and I'm making this one with the girlfriend in mind (she doesn't do bitter beers). I was thinking late flavour and aroma additionts, but nothing that will up the bitterness to any significant degree.

So, we've established that citra is good in APAs... but can you add it to a crisp lager without it throwing everything completely out of whack?

Without a doubt, Nelson Sauvin is a great hop. I've used it in a couple of lagers and non-HBers are constantly amazed at the passionfruit characteristic that it brings to beer. However, it can be a tad overpowering so if Citra is Nelson Sauvin on steroids... well, let's just say I'm slightly wary of ...

Bugger... I was hoping for a straightforwardly citrussy hop (I would have thought the name "citra" would indicate this...). So, does this suggest that this hop is better in pale ales, maybe an APA?

Crikey, that sounds very close to what I was planning. I was thinking Cervesa can, 1kg BE2, 15g citra @ 10min, 10g citra @ flameout, to 23l. Is it as strong as nelson sauvin in its fruitiness?

Speedie (and anyone else who can pitch in advice) - I've just bought some citra hops and I intend to use them possibly in a K&K lager. From what I've read here there's quite a fruity character imparted to the beer when they are used. Aside from passionfruit a la nelson sauvin, how else can you ...

Well, I bottled the following today:

Coopers Pale Ale
1kg LDME
70g PoR (wet) @ 15 min
70g PoR (wet) @ 5 min
Kit yeast

Made to 24l.

Even though it was just a basic K&K recipe, and despite being brewed at a slightly elevated temperature (low/mid-20s), the result is a clean, crisp, very clear light ...

Sounds like a good philosophy, Doc. I've got Coopers Pale in the cupboard at the moment - from memory it's pretty pale and about 18.5 IBU so that should fit the bill nicely.