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Bought 48 champagne bottles and 3kg of malted spelt ( i have 4.5kg already ). My annual spelt saison will now be tri annual so i will always have some ready.

I havent done a D rest for many years. Once i started pitching a lot of yeast, at a little under ferment temp ( usually 10c ) , it was never needed. I used liquid yeast for a long time but in the last few years do both liquid and dry. I use S189 a lot, with no issues with Diacetyl from 12c-15c...

Well, since sticking to the same base malt and working out the crush that works for it, i'm consistently overshooting gravity. Much better. Today's saison was meant to be 1.046, but the pre boil is 1.051. Big jump. Better than the other way around. I usually set the brewhouse efficiency to 75%...

My annual spelt saison, though i'm planning on doing at least 3 a year now, maybe more. It's by far my most enjoyable beer, i'd say ever. Need more champagne bottles, but, they're pretty cheap. 72% Atlas 24% Malted spelt 4% white sugar Spalt and EKG 60 min All sulphate Long low mash temp...

Haha, a long way from Minnesota to australia!. I rarely use munich in any beers, just thought i'd try something different. Next time i'd just use 5-10% I have used flaked maize, but didn't like it. A sweetish flavour i don't like. I did try recently a micro breweries mex lager with a nice corn...

I rarely brew over 4.5%, but for my 100th batch in my robo, i went a bit bigger. 6.4% Centennial cascadian. Centennial in the cube only, and a big Centennial dry hop. Smells roast and dank, which i like a lot. Could have more hop flavour, but maybe the roastiness is covering the hops. I'm...

My dark mex lager. 50/50 munich2 and Barke pils, with a touch of midnight wheat late in the mash. I had issues when i brewed this, i didn't adjust my grain mill for the Barke, so OG was only 1.033, instead of 1.041, so its a little light bodied, but very smooth. I'd use less midnight wheat next...

I work in a Steelworks, you have more screens than some of our control rooms haha. Is that a version of Citect?

There's more than one brand of Marmite?!

Spelt saison. 10 months old now. For a 4.2% saison, its still really good. My favourite beer to brew and have around. I'm tempted to just get more bottles and brew this year round. I do a batch every year, but this is what i wait for. I always need 2 pint glasses for a 750ml champagne bottle...

How accurate do you need to be? I go by consistency. My probe is taped to the outside of the fermenter which is inside a temp controlled refridgerator. I'm not going to get more high tech than that, and am happy with the final product. What would be the point of knowing the top of your...

Sorry, i was on my way out earlier. Why do you want to use Marmite/vegemite instead of yeast nutrient? It's cheap and available. Are there other things in Vegemite/marmite that might hurt yeast?. Also, marmite is superior to vegemite IMHO

Save it for toast.

Dry WLP001 x 3. Hope to try it soon

Why?

I tried a 100% munich malt IPA at a brew club get together. It was fantastic. Malty and dry and hoppy.

I always ferment on the cooler side, 16-18c for ales. Just pitched verdant in an all cascade pale at 16c.

I struggle to understand why you have such a strong reaction to people who like Verdant for british beers. It's obvious you don't like it, i get that, but why does it bother you so much that some people do like it? TT landlord is a completely different beer to London Pride etc, there is no one...

I totally agree. I used to belong to a brew club with a lot of british Ex pats. The Real ale event was by far my favourite event of the year. 3 or 4 beer engines and lots of british ales. It's just so much better and more flavourfull i believe.

Have a break. Don't brew for a few months and try different beers etc, or old faves. I've had a few breaks in the 20yrs i've been brewing. I always get keen again. Do NOT get rid of your gear haha, you'll regret that