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Sometimes I really worry about you guys. :lol:

I'm still relatively new but I boil my extracts and kits for 30 - 45 mins rather than 60. The crack will settle to the bottom of your pot and you can pour off the clear wort after cooling. I filter my wort through a hop bag supported over my fermenter which catches any sediment (hops & crack)...

Not. (hic, burp, phaaaarrrrt)

Might be worth a trip to the bigsmoke :) Start your day with a morning stroll through Hyde Park, admiring memorials, cathedrals, galleries, drunks, junkies and the beautiful architecture of Sydney. :blink:

No worries Marcus. In 'My controls' (link at top of page) then Edit Profile Information, bung in Sydney area, or something similar so guys know where ya are. And you're just up the road from ND Brewing Supplies @ North Ryde!! You'll be right mate. Gerard's a nice bloke, very knowledgable. Mate...

WTF!! Where???? :blink:

Just talked to the man again, and the advertiser and neither of them thought that there would be a problem re weight as far as brewing is concerned, unless you started stacking :) 150kgs no probs, probably take well over 200kgs no probs.

The only thing that I would like to see is the weight capacity. Although it looks great, how much weight can it handle? This would give an indication as to its robustisity..... If I had the $$ and the space I'd certainly grab one as well. Perhaps a phone call might be wise. Edit: "atrotious"...

Yeah, it has to condition and mature. As long as it doesn't taste like a dead rat. :lol:

Mate it'd be fine for brewing. There's nothing you could throw at it that would hurt it. Just don't leave the hi-octane acid laying on it for too long :lol: I'll call my mate and get the definitive off him and edit this post :) Added: From the expert: 430 - generally for frame or construction...

Not really mate, just means you have to look after it a bit more that's all.

Welcome to the forum Marcus, Pick your area and ask away my friend. These blokes will give you all the assistance and advice you need. It'd be nice to know where you are in a general sort of way so a local brewer can help you face to face if the need arises.

It's cos I is p*ssed :lol: :chug: :lol:

Type 304the most common grade; the classic 18/8 stainless steel. Also referred to as "A2" in accordance with International Organization for Standardization ISO 3506.[7] Type 430decorative, e.g., for automotive trim; ferritic. Good formability, but with reduced temperature and corrosion...

CARN TH' BLUES!! Duff!! Gitunna th' 'ouse! goo orn git! Bl**dy Sydneysiders barracking for those maroon mongrels... :lol: :lol: All I want is a great game. Got plenty of supplies, just no fridge space.... :angry: :lol:

PokolbinGuy, Working in the wine industry you should have a leg in with the local industry mate. Surely the wineries around there would use them, update their gear etc Failing all other efforts, there's a bloke up my way that work in ss full time, he'll make you one at a price, but I gotta warn...

You can buy a kit (1.7kg) for $10.00 (and under when on special) Plain malt costs $10.00 per kilo. I'm a pensioner. As a matter of watching the pennies buying kits rather than kilos is the way to go. It also ensures that the malt has been heated sufficiently for cracking. Most malt extracts...

No worries Griffo, Your LHBS people are only there to help you, but as you grow in experience you find that your OG will vary depending what is in your fermentable bag. What he's told you is technically correct but you have to allow latitude for corrections. You may have got anything mate, but...

What did you brew. You got a good SG drop, your OG was ....... sorta strange. For a stand K&K, I'd expect 1035 +-2. If you added malt rather than dex or sugar 1040 - 1044 is fine, 1010 FG is fine, leave for another coupla daze to settle if possible or bottle now if you can't wait. :beer...

Seeing cubes explode in sunlight when full of fuel is enough for me to steer clear of them for gassing. Sounds like it will eventually lead to a loss of possibly your best brew to date. Risk management tells me to avoid the risk at all costs. Loss of good beer is too high a risk I'm afraid...