I'm getting confused now. There is no doubt that the first Australian ale of the summer has gone awry, but it may not be the same infection I've had. There are some similarities, but I tasted it again and its very easy to drink. I'm thinking it may be a fermentation problem rather than an infection. The temperature on this raced a little. I pitched around 22 degrees, a little high to begin with and then there were a few hot days. As a result I think fermentation has been affected by the temperature more than anything. Its disappointing but I couldn't chill it as I normally would as the fridge was taken up with a couple of lagering beers that are simply divine and the other options of bath or laundry sink weren't ideal as they are both on the western side of my house and get a lot of sun. I should have tried the old wet towel wrap. Once there is some room in the fridge this will get cold conditioned and it should clear it up a bit. The lesson - Bristish cask ale yeast Wyeast 1026 is not suitable for Australian uncontrolled fermentation. Next up will be a wheat yeast and a series of Belgian farmhouse yeasts, Biere De Garde, Saison, Ardennes and Golden Ale all of which rate well for high temperatures. I'm thinking I will use my new base receipe of Pale malt for about 60%, Vienna 20% and Munich for around 20%, all Aussie grown and malted.

The beers that have worked recently have been beers subject to control to the max. A kolsch and an alt. Both fermented with 2565 Kolsch yeast and they are simply divine. Theya re both really well suited to summer drinking here in Australia but they are also both poorly suited to the Australian summer brewing climate. Lower ale fermentation temps (16-20 degrees) with a lagering period to help clear them up. The alt is smooth and silky with a beutiful dry finish out of the fermenter. The pils malt really shines and works well with teh Kolsch yeast throwing some winey characteristics. This is despite th fact it is about 60IBU - or really bitter in theory. It will be interesting to see how this turns out once it is bottled.

The kolsch is delicate with the same great yeast flavours coming through. The pils malt is lovely and sweet but the finish crisp and dry. Both beers would be highly suited to the Australian market in sales I would have thought. Perhaps they will form part of my entrance into the beer sales market and support cast for my quintessential Australian beer collection.