homebrewandbeer.com

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

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

gibbocore wrote: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.

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

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.

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

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?

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.

Awesome, cheers.