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Im not a big hazy fan, but that one is really nice. Even the bigger one i don't mind

100th brew in the robo. Better do something special. I usually brew 3.5-4% Centennial Centenary cascadian 1.051 50 IBU Dark 54.5% Mari Otter 27.3% Atlas ( ale malt ) 10.9% Dark munich 7.3% Choc wheat ( last 10 mins of mash ) 75g Centennial in the cube, hot wort drained on top. Verdant...

Sorry, its a Little Creatures beer. Not a huge fan of their beer, except for Rodgers, but this was really good. Dank as hell and dark too

Really good. I’m doing Dry July ( and august) otherwise I would have gone back ( Dans ) and cleaned them out

Great beer, underrated i think. I do love the combo of darker beers and hops. Stone and Wood currently have a Cascadian ale i think as a one off/seasonal. Like White rabbit but on steroids.

Only what i can get here in Oz, and what i've drank at our many Real ale fest' through the many expats in my old brewing club. I've also used many liquid UK strains and liked pretty much all the beers i make with them. I think the esters are restrained, maybe because i ferment on the lower...

I quite like verdant and use it in UK beers. I prefer it to all other dry UK yeast strains. Have used many liquid strains and while they are better, i still use verdant for bitters and milds etc. I don't think its overly fruity, for me it has a nice amount of esters. I ferment it at the lower temp

If using fresh yeast after fermentation, a pint is absolutely plenty, unless you're doing a high alcohol beer next

If you want more complexity don't use belle saison. Try the Lallemand Farmhouse or Wy3726 or 3724 Personally i don't think those 2 yeast strains will work together. EDIT , replied after reading the first post. Didn't realise it was an older thread.

Really ? I’ve used both and find them quite different.

Ok it's monday, but i have a busy week coming up, so need something to look forward to on the weekend SMASH bitter MO 100% Bramling Cross 60 mins and 20 mins Verdant 1.037 28 IBU

I think TT is my favourite bitter. When i get it here. It actually seems to travel well too. I like dry, bitter bitters. I like brewing MO smash bitters with one hop variant too. Yum EDIT, this weekend will be MO and Bramling Cross bitter.

Pitched a big starter of WLP940 at 13c. I know its not too warm, but either way im keen to try it, compared to my usual 10c with this yeast. I will doing a dry July and August, so it'll get a 2 month lagering period. Will be looking forward to it. I've kept some yeast from the starter for...

Prepare for a lot of sludge at the bottom of your fermenter. No drama, just be aware. I made a strawberry wheat beer for my wife when i started brewing. I drank 95% of it, it was awesome. My wife isnt a big drinker, but enjoyed it a lot. If you google it, i'm sure there are tables for how many...

I pitched at 23c, then upped every day to 28c. No fusels. I get lovely esters but not crazy and a touch of bubblegum. I really like it

As crazy as replying to a 5 yr old thread!

I've had both expensive grain mills and cheap ones. Both worked great. My current one is a single roller cheap one, and it's fine

Went through my no chill cubes, and found a munich dunkel. Dark munich, Barke pils and choc wheat. I think that will work very well. I find 940 to be clean and malty. It's winter here now ( well, Australian winter so not too cold ), and my fridge can probably maintain 13-14c. Cube is now in...

Coors light made its way to Oz a few years ago. In summer, it is reaaaalllly nice to throw down 1 or 8 of them. Compared to Aus mass produced lagers, of which some are good for summer, i find Coors light ( in cans especially ) to be great when you're in the mood for beer on a hot day. Must be...

I'm more than happy with both S189 and S23 at 14-15c. I'm really interested to know if anyone has fermented WLP940 Mex lager yeast warmer than cold ? I love this yeast, but always brew with it at cold temps ( 10c ). My fermentation fridge is dying, so 14-15c is the coldest it is getting. I...