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This one has 20% flaked rice from an Indian grocery, and 3% chit malt, which has a very positive effect on the foam and retention. 10 days bottled and while I’ll leave the bulk of them a few more weeks, tonight I’ll have a few more haha

I like rice lagers in summer ( australia ), and I’m after clean, light bodied and dry. Do you dry hop with Saaz?. I actually prefer adjunct lagers to fuller body euro lagers

I prefer flaked rice rather than cereal mashing plain rice for rice lagers ( love them ). I have found that Indian/sub continent grocers sell flaked rice that is half the price of home brew shop flaked rice and works the same.

Hey mate, it was the wyeast thread you were on that got me interested. I can’t get the wyeast but found some lager X. I don’t try to clone it, more “inspired by”, so I just go 20% flaked rice, as I got annoyed with cereal mashing, and the local Indian grocers flaked rice is waay cheaper than...

I don’t think we get that here. I’ve seen references but never seen it. Is it darker?

Here in Australia, the mass produced lagers are ok, but maybe 18 months ago I had a Coors in a can. For a super clean summer beer I really like it. And you can drink 1000 of them 😆. I don’t like the bottles as much. I’ve since been brewing lots of rice lagers with German lager X, and enjoying...

Shame it’s xxxx but pretty cool haha

It’s like just about any other food or beverage industry, and fashion. Something new comes out, people jump on board. Then it becomes the norm, so someone comes up with the next new thing. Some people will stick with it, some won’t. It’s just beer

I have a SS credit card one I like. Fits in my wallet too. We bought a few back from Bali, but I doubt I’ll be able to post a pic of them haha. I’ll use anything close by that I think will work. Lighter, screwdriver, knife, or even the square edge of my saw table. I used to use my teeth in my...

Wlp 029 German ale is super clean and lets the hops shine if you are looking for something different. It attenuates really well too. I use it on all my hoppy beers.

I think it might be close to a decade since I’ve chilled. Hoppy beers can require a few tweaks but it works fine. I generally let the temp drop to 80c then add hops to the cube, fill it and seal. Non hoppy beers I stir, let it sit for 10 mins then fill the cube. I have also filled the cube...

Looks great !

Don’t worry, us crazy no chill brewers have been drinking pure botulism beers for years now with no bad side affects

I bought a barley crusher around the same time as you. But I’m in Australia, so it cost me $200 or something. When I had a break from brewing around 2015? It was still going strong. I sold all my gear. I got back into brewing a few years ago. I bought a keg land one. It’s been just as good at...

Here in Australia right now we’re in a semi lockdown. 3 kids doing online schooling and my wife working from home. 2 weeks so far and 2 to go. The beers are flowing 🤣🤣🤣

I’ve always had beers finish under 1.010, though I’m starting from 1.040

With a long low temperature mash, no crystal malt, and a saison strain you can easily get them down to 1.005 final gravity without any sugar. But adding sugar is fine too.

The beers I’ve done with it have all had good attenuation. I don’t use a lot of crystal and I also mash in the low side which is probably the cause. Got a nitro mild on tap at the moment. It’s a great yeast, though next batch I’ll mash higher. I don’t get strong esters, though I pitch and...

In between sips I abstain completely