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When I moved back from the UK to the Netherlands I found this thread and I see it still pops up in Google searches for Amsterdam Homebrew ;-) Since then, me and some others started meeting monthly in Foeders. In fact some of the people posting above have joined us ;-) This has led to a more...

When I moved back from the UK to the Netherlands I found this thread and I see it still pops up in Google searches for Amsterdam Homebrew ;-) Since then, me and some others started meeting monthly in Foeders. This has led to a more organised international homebrew group: FOEBAR. We are open for...

I believe the unwanted banana flavour is caused by overactive/stressed yeast, which causes it to create a lot of esters. Most common reason is indeed temperatures above the yeast's temperature range. Some strains of yeast actually do really well in higher temperatures so it also depends on...

I've brewed the following: (Saison with rye in the grain bill, mosaic hop and some brett) 75% Maris Otter Pale 12.5% Wheat Malt 7.5% Crystal Rye 5% Flaked Oats 30 gr Mosaic (Whole) @ 60 20 gr Mosaic (Whole) @ 30 20 gr Mosaic...