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We're pretty uncoordinated right now - how about anyone who's interested PM me their email addresses and I'll send around a mail to everybody.

Sounds good to me! I'll see if I can rustle up a few others.

I agree with theseeker and others. BIAB is so easy and requires so little additional equipment that I personally don't see the point in doing extract. My first brew was extract and it turned out fine, but just that - fine. My first BIAB results blerw it away, so I've never looked back.

Sure. I brew with a friend in the centre of Amsterdam and there's another friend that's interested, so it shouldn't take much to get them out for a drink.

Hey, I'm a little late joining the conversation, but also based in the centre of Amsterdam. Keep an eye out for Mediamatic's Bierberaad. They're talks (in English) that take place about once a month just east of Centraal Station. Always entertaining, and often weird. They've been on hiatus...

At the end of June I'll be going away for about a month. I've never lagered before, although I do have a temp controlled (BrewPi) fridge for fermentation. I thought it'd be an ideal time to leave something lagering. So, I'd like to ask you guys for ideas of what to brew. I'm not too keen...

I only brewed ginger beer once and it ended up incredibly dry - FG was lower than my hydrometer would go, (below 1.000). I've heard some people say they use campden tablets to stop fermentation - it might be a good idea in your case just to keep some sweetness in there.

Good to know! Though to be honest I usually 'sample' any leftovers when bottling.

Hi, I've been doing BIAB batches of around the same size for over a year now and I always throw in the whole pack of yeast. I reason that a double helping of yeast will get things going quicker and it's more trouble than it's worth to keep a half packet of yeast hanging around.

Haa! Welcome to Holland! :D Thanks for the vanderkooyjubbega link - I'd never heard of them before.

Thanks guys. From everything you say it might simply be easier to go ahead and do a sour properly - though I do like Calder's suggestion of brewing a starter this way. I was really just thinking that it'd be interesting to top up a bottle or two on top of the dregs of a sour beer whenever I...

Interesting. And if I bottled into a nice strong Geuze bottle after primary fermentation (the ones that are like champagne bottles) do you think the airlock would be necessary? I.e. would the brett and other good nasties produce more gas than a regular cap could handle?

Yes, I'm just thinking of brewing a single large (750ml/0.2 gal) bottle as a lazy mans way of making the occasional sour. (though I've been reading the 'Harvesting Bottle Dregs' thread and like the idea of collecting dregs in a jar to have them handy when needed) Sweetcell - you talk about...

Hey guys, I couldn't see if anybody had asked this before: Has anybody here tried pouring wort directly into an emptied large lambic bottle? I.e., drink the lambic, leave the dregs, top up with your own wort and leave it in a cupboard for a year. I imagine the results would be pretty...

Hi, I'm coming to this thread a bit late, but I would add that you should bring anything you can with you - you can get pretty much anything you need here, but it'll just be a lot more expensive. Also, if you're moving over here you can ship possessions without paying taxes so take advantage...

Sounds great!