I’ve put together an Aussie Bitter using Black rock draught malt, standard muntons draught and the hops that are used for XXXX Bitter
It’s been bubbling away in the fermenter for 4 days and already dropped from 1.040 to 1.013, the sediment has gone crazy with about an inch of dead yeast cells at the bottom and its tasting good already.
I’ll rack it into secondary tomorrow and bottle on Tuesday. Should be ready by November the 3rd. Woot