More Than Twenty Minutes Needed*
-
Moving on from Perth, which I really liked, via Kangaroo Island - hardly
saw a one - the fair city of Adelaide was our next stop. On the way to
Adelaide,...
11 hours ago
5 comments:
Nice! Still using Nottingham? I'm using Safale-05 for everything now. Yeah, it's called California Ale Yeast, but it's derived from the Ballantine Brewery, who got it from England. True, top cropping ale yeast that brings malt and hops to the forefront.
Ted, I know you have a hard on for cask ales, but remember, extraneous Co2 is your friend too.
The enthusiasm of all three of you makes me miss the place......
Sausage: Your comment was a gnat's breath away from being moderated away into the ether due to your startling imagery. Yes, I'm still using Nottingham, but have been experimenting with other strains. Nottingham has been great for my darker and maltier beers, as well I my crisper bitters and milds. I've nearly rejected S-04, but I think I was under-pitching as I had purchased four wee little packets at the homebrew shop instead of the usual 250g. I have also just ordered a brick of Windsor from Lallemand. After trying the Windsor I'm going to ply my newly-found contact at Wyeast for some samples.
Dave: How about I come there and walk footpaths and run the Boot Beer Festival and you come here and enthusiastically pull beers and ride mountain bikes.
Ted, that sounds like a good plan, 'cept I've already spent my decades allowance on transatlantic flights.
I did the same three times in a six month period. But soon I'll be flush with cash. (<-- wishful thinking)
Post a Comment