<lucky_carl@mindspring.com> wrote in message
news:2d59l09p2mt52klp0elud4ttirn3hed794@4ax.com...[color=blue]
> 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.[/color]

You've got it in one, I'm in the process of collecting the gear to do all
grain, in the mean time I'll have to stick with mini-mashes.

Most of the time I have been using dried yeasts due to the lower cost but
I'm starting to experiment with liquids from Wyeast and Whitelabs.