Style question...

[rwh]

Guess i better get brewing then, do you know if the poms decoct?

No, not as far as I know, at least not traditionally.

The stand out flavour for me was malt flavour, then hop flavour. And what sort of temps?

The malt probably comes from a combo of floor malted Marris Otter and various crystals, and possibly amber (though I doubt it in this particular case, amber's more a brown ale thing). Mash high, say 67 or 68.

[gibbocore]

cool, cheers for that. I heard floor malted maris otter isnt the same as the MO we get in Oz?

[rwh]

Yeah, I've heard the same thing, but I'm a local man myself; can't justify to myself the extra food miles of the imported stuff, so I haven't tried it. Pretty sure the doc and TL swear by the stuff tho.

[gibbocore]

That's a bummer. Ahh well cheers for that, have to make do.

[gibbocore]

o o oh, one more thing, i just read up on the WY1968, and it highly reccomends a diacetyl rest, has anyone found this?? My concern is that i'll be fermenting at room temp (currently 16-18 deg) and i don't truly understand how i'd go about resting it at room temp when its been fermented at room temp? Or is it just suggesting that i leave the finished wort for a couple of days to let the yeast continue cleaning the beer after FG is achieved?

[rwh]

If you're fermenting at room temp, the yeast should be able to scrub the diacetyl just fine. I've used this yeast at room temp before and didn't notice a diacetyl problem.

[gibbocore]

Awesome, cheers.