Recent content by apoole

Thanks all. I'll give unanderra a shot as its only 10 minutes from my place. Dave if that's a no go I'll send you a message - dont want to trouble you as I'm only starting with fresh yeast & may go through a fair bit to start with - appreciate the offer though.

Like most things haha

I have a set of Furi knives. One piece, Australian made, sharpen well and can take a good amount of use. They can be expensive to buy individually but there are good options online like this place: http://www.everten.com.au/Furi-Knives.html I also usually have an opinel no. 8 somewhere close...

Hi all, As the title suggests, does anyone know where to buy fresh yeast (for baking) in the Sydney or Wollongong areas? Adam

I figure if its used enough to kill it I can justify an Excalibur.

*dies...

I have one of these - if it does from overuse I'll upgrade to an Excalibur. http://m.harveynorman.com.au/sunbeam-food-dehydrator.html

Looks like a unanimous yes - thanks all.

Nooo no no, that's that horrible mechanically recovered meat. Coles have corned beef portions vac packed at around $10/kg, usually around the 500-700g size, very lean and good in the pot, needs a good wash after unpack aging as its quite salty (as expected)

Hi all, Has anyone tried making jerky from corned beef? I just put a coned beef into the crock pot & noticed its quite a lean cut - I make jerky in a dehydrator & the leaner the better. Adam

Thanks for the advice. I tried it after 5-6 weeks in the bottle then left it another 4-5 weeks, totally different already

Hi all, I put down a black rock cider kit a few months ago after a long hiatus from home brewing & found after bottling that it was flat and horrible with a distinctive sulphur taste. I figured I hadn't sterilized the barrel properly (PET bottles were sterilized with a no rinse mix) so just...

Thanks gents. It sat in a 25L fermenter for about 18 days at a steady 22 degrees & I managed to bottle 30 long necks. Next week is the five week mark but I want some now haha

Hi all, Just wondering if anyone knew why the black rock apple cider kits state 'cider can be consumed after 5 weeks' after secondary fermentation of 5 days? Adam

Thanks gents. No indication on the yeast packet as to specific type. Instructions say to brew "at the low end of the scale ie 21 degrees" bottle after 6 days & secondary for at least a week...only addition to a normal kit is the malt/dextrose instead of plain sugar. Might be a cheats Pilsener?