Well, temperature aside, the IPA should not taste anything like the
Nut Brown Ale or the German Lagers. From your reply to the other
posts, and having the frig. to ferment your lagers in, it sounds like
you have the right equipment and knowledge. I use a liquid yeast
instead of the powder yeast, the liquid is night and day to the
powder. Also, if you do a Czech beer, do you use the same water
makeup as the Australian Lager? Find out what the average water
makeup in Czech Rep. is and try to match as closely as possible, same
for the Australian.

Also, is sounds like you need to graduate to all-grain. Us
all-grainers have much more control over the outcome and can provide a
more exact style of beer, which sounds like what you want to do.

Carl


On Tue, 14 Sep 2004 19:01:01 +1000, "Spanky" <labtecs@hotmail.com>
wrote:
[color=blue]
>Hi Everyone,
>
>I've made heaps of extract recipes, mostly lagers as the weather is good for
>it, but I'm finding that all of the beers are very similar in their flavour
>characteristics. I've made the following styles recently-
>
>IPA
>Australian Lager
>Czech Pils - several variations
>Irish Red Ale
>Various German lagers
>Nut Brown Ale
>
>All of the above beers were very similar in their flavours; I'd like to try
>something a bit different but need ideas on some of the styles that I might
>try. Any recipe suggestions ( I can mash up to 1kg of grains) or other tips
>would be appreciated.
>[/color]