homebrewandbeer.com

squirt in the turns wrote: It's painful that we're forced (yes, forced!) to drink megaswill.

Yeh, you go Greg!

SITT, I have been converted!
Last night I went with some bike mates to the Bavarian Beer Cafe at Parramatta, I am now a big fan. I don't know how I am going to drink all of my own beers now as I need to begin brewing Hefe and Dunkel.

Totally sold I am.

Sonny, you've been converted away from the megaswill? I would have thought that all of those lotto beers would have accomplished that already
Apologies again, by the way, I think I must be last in getting your prize to you. I'll get my bottle posted this week. Today I'm crash chilling a robust porter and the English IPA that I mentioned to you before. Whichever of those tastes better after filtering will be sent.

Cascade Premium yesterday with a very nice seafood paella at Lorne.

Normally I can remark to myself, "Mmmmm, once again I am not disappointed with beer", but really, it was a pretty uninspiring brew. It was an uninspired list on the menu - VB, Crownies, Cascade or Boags Premiums, various lights ( ), or BUL Heinecken or Corona.... Should have had a wine.

My Landlord, served at 10C and almost flat.

drsmurto wrote:My Landlord, served at 10C and almost flat.

Lol traditionalist!

Mine is similar. English pale with ekg and a stack of styrian goldings. Yummo its not perfect but I've entered it in vicbrew to get judges notes and feedback non the less.

Timothy Taylor Landlord. First time I've tried it.

What. A. Beer!

Oliver

Im loving my Kolsch, a partial mash, I will be making more of this for summer drinking

2.5kg German Pilsner Malt
1.5 kg light pilsner malt extract
80g Tettanger German Hops
Wyeast 2565 Kolsch yeast.

A little cloudy but great taste and good head, I love good head

Just finished my second Coopers PA at at the Qantas Club in Sydney waiting for my flight. Another is on the way, courtesy of my colleague Johan. Been here an hour. Only another hour to go.

Excellent timing of the strike this morning ...

Oliver

Still at work but I've a sixer of White Rabbit Dark Ale at home with my name on it. Going to be reculturing the yeast for a dark ale I'm doing this weekend.

Are there instructions somewhere here for reculturing yeast for us newbies.?

On my phone at the moment but there's a sticky in the making beer board that most likely deals with it. You just want to pour beer off the yeast then add said yeast (coaxed out of the bottle with a bit of sterile water) to some starter wort (mix up 50g of dry malt with 500mL boiling water then cover it and allow to cool to room temp.) Let the yeasties go to down on the starter, crash chill it, pour the liquid off then throw the yeast into your brew. Can sound complex but really isn't.

Disclaimer: there are a million ways to reculture yeast and the above is just one. Sort of one of those ask ten brewers and get fifteen responses type of deals.

Drinking my Virgin Galaxy Pale Ale. Kegged it early in the week with horrific results, taste great though
The passionfruitiness has balanced already and will add more late next time to keep that flavour. I can't beleive how much the flavour has mellowed, it was crazy when first kegged.
Cheers

bullfrog wrote:Still at work but I've a sixer of White Rabbit Dark Ale at home with my name on it. Going to be reculturing the yeast for a dark ale I'm doing this weekend.

How did you like it Bullfrog? I had one a while back and it was marvellous.

I had a half dozen SNPA from Dan's. The first two I drank, I thought it could be my new favourite beer, but the last two were not much better than average.... Not sure why.... I am not drinking more than one a night. Maybe the last couple were a bit cold...?

Yeah, I didn't mind it, Dave. Have had it before and remember it being a lot better, if I'm honest, but maybe I got a few bottles that were subject to poor handling, or something.

Had a couple of Stone & Wood's Pacific Ale on the weekend.

Might have a new favourite beer. Also might have another go at brewing a single hop Galaxy ale....

Drinking an American Amber Ale using magnum for bittering and cascade hop flowers for the rest. It has a fair whack of Rye, Vienna, and Dark crystal with a copper red colour.
Beautiful, all I may change if I can ever do it again is drop the Crystal a touch, or use a medium crystal instead.
Cheers

bilgerat wrote:Are there instructions somewhere here for reculturing yeast for us newbies.?

Here is the thread to which Mr Bullfrog refers.

Oliver

I am at the Qantas Club in Sydney drinking my second Coopers PA (anyone see a theme here ).

The bloke next to me is drinking a BUL Heineken. His phone just rang. The ring tone is the VB theme (which is cool in a crap kind of way).

I wonder if he drinks the BUL Heineken because it tastes like VB.

There goes the phone again. It was kinda cool the first time.

Oliver

Heading to Sydney once a month now, Oliver? Make a weekend of it next time - I'm sure there'd be a few of us here that could show you the best places to get a beer in this town!

It's actually the second time since the previous post, unfortunately.

A bit of a beer event in Sydney may well be on the cards. Last time I offered (admittedly not with not much notice) it was only me and gregb

Oliver