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Dimmi borgbeer Gorgorfroth Mashhem Children of Beerdom Cradle hop filth High hop fire

Keep at it! First time brewing sours is a nerve wracking experience. I was tasting mine every 24 hours during the souring process, my thoughts going "Is it actually tasting good? Can I smell bile? Is this Parmesan cheese I've brewed?" But it turned out well for a first time, if it tastes ok...

Hear hear! And Miller for a factory ride!

Have you any way of keeping your kettle warm enough? I sour in cubes in my ferment fridge with the temp controller set at 44 degrees. It's amazing how two cubes will keep the temp stable inside a well insulated fridge. You can also keep oxygen to the minimum, which is difficult in a kettle...

Extra boil time? Because of the Pils malt and wanting to really neutralise any lacto or other bugs (and because I was a few points down on my O.G) it got a solid 60 mins.

Berliner Weisse. Fast soured with the left overs of our home made natural yoghurt. Nice tartness and really refreshing. Loving brewing my own sours. Feels really good.

We've got one. Yes it does mill grain, quite well in fact! As well as all the other advertised benefits.

POR, Australian Cluster and Saaz are all growing well at the moment. Made a bamboo pole trellis thing, we'll see how it goes.

Petrus Oud Bruin is great. I also love 8wired's Hippy Berliner Weisse. Also, if you can find any of the Chevalier range from Bridge Road, their beers are a less "extreme" introduction to sours. Edit: Spelling.

If you haven't already had a read of this site: http://sourbeerblog.com/category/brewing-topics/fermentation/fast-souring-brewing-topics/ Heaps of great info on sour beer.

Purple Palate in Maleny, Sunshine Coast. When I'm in Brisvegas I'll go to Craft at Red Hill or The Black Sheep Bottle'o at Newmarket. Otherwise, unfortunately I can't wait for the Dan's at Caloundra to open :(

Les's Schneider Weiss from the recipe DB. Amazing beer. Second cube, this one fermented at 18, much better balance than the first cube fermented at ambient. Single infusion mash (biab) and a lower OG of 1047, finished at 1010 after a week.

The other half of my accidental american brown is my go to IPA. Simco, Amarillo and Columbus in the cube and dry hopped. LDM added to bump the abv, brings it to 6.5%. Really hard to have only one at lunch time!

This with a few % acidulated malt. Fermented at 14 degrees with notto , grain to brain in 10 days. Beautiful crisp clean faux lager.

Accidental American brown ale. First use of Waimea hops late and as a dry hop. Not real impressed. Not much hop aroma/flavour at all. Still tastes great though. Also first time using gelatine. Worked a treat, I'll definatly be clearing all my beers this way. Stupid sideways ipad photo.

My setup is a bayou classic burner and adjustable regulator mounted in a car rim. Search Amazon and you'll find it. You can buy them in a kit with everything you need. You will need to adapt the American ACME gas bottle fitting to the australian POL fitting some how. I unscrewed the hose from...

Just used it in half of my first double batch. Kegs been conditioning and carbing for a week now. Used 1098 in the other half. So far tastes are great, liking it better than the 1098.

IanH's spread sheet and the collective wisdom of AHB. Allowed me to really experiment, and to discover more than just the mega breweries offerings. Oh, and a father in law who is happy to encourage my brewing and chip in for the cost! And temp controlled fermentation. AND, the perspective to...

http://en.m.wikipedia.org/wiki/TISM Really need to listen to (He'll Never Be An) Ol' Man River. Great song. As well as "Greg the stop sign".

I can second the Wyeast 2565 as making a great Kolsch. I've just kegged another batch, though this time fermented with the White Labs equivalent. It's still a bit early to tell, but the taste seems the same, but different? Anyway, one of my favourite beers to have on tap.