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I know what they look like - just wondering where is the best place to buy one. As I said, I've looked online at Kmart and Bunnings but I cant find them.

Any chance someone could post a link to one of the coolers - I've looked online at Kmart and Bunnings and can't find them :-(

Unfortunately I don't have a laundry tub. Where can I get one of these coolers?

True, but I don't have a permanent space for it.

Hi, After convincing myself that I could endure a Melbourne summer without brewing I've realised that I'm not going to make it and that I need to do a batch. The problem is that I live in a flat with no room for a dedicated brewing fridge. I'm interested in getting one of the "can coolers"...

Just wondering about the aromatic hop additions - should I use a combination of Styrians and EKG or only one? If both, what would be typical IBU/addition times?

Thanks for the advice. Here's what I'm thinking so far: 80% Maris Otter 10% Medium Crystal 10% Invert Sugar Challenger (bittering) EKG (aromatic) 1.050 OG 35 IBUs Wyeast 1469 I'm curious as to what Styrians add as they seem to be used in English recipes quite often. Cheers, Chris

Hi, I've made a few different AG English Pale Ale/ESBs however none have come out as well as I'd have liked. I'm looking for something with more of a malt focus rather than something hop-driven. I guess what I'm looking for is something of a counterpart to Dr Smurto's GA but only English and...

Thanks Guys, I think I'll leave it as I don't want to risk infection. Cheers, Chris

Hi, I'm attempting dry hopping for the first time (for an ESB). I've used pellets in a hop bag and I've racked off to a secondary vessel. Just wondering if I need to stir the liquid occasionally to circulate the hop oils or will they diffuse by themselves? Cheers, Chris

Been doing some more digging and found that for the darker syrups date sugar is used: Candi Syrup Maybe it's the combination of diammonium phosphate, and the date sugar that makes the difference - sound reasonable? The thing that's interesting is that if you search for belgian candi syrup...

Just been doing a bit more digging and found this: Belgian Candi It says that diammonium phosphate is added which lowers the Maillard reaction temperature and enables the product of more melanoidans. This is probably why the flavour is more complex.

Any idea why that would be?

The Belgian/Sugar Beet connection makes a lot of sense if you look at this map of production: http://en.wikipedia.org/wiki/File:2005sugar_beet.PNG

Just pointing out to Nick_JD that MHB seems to disagree with him (although maybe I've misunderstood the comment). Which markets did you look at?

Just following on from what MHB said:

Thanks for the info. I've made a medium/dark invert that I plan on using in a Speckled Hen clone. The reason I'm interested in the Belgian Candi is because I'm hoping to brew a Dubbel after the Hen. I'd like to have a go at making Dark Belgian Candi. Is beet sugar available anywhere?

It was on the shelf (not in the fridge), and from what I could see it was hard like toffee.

Hi, I recently had a go at making some invert sugar syrup. My understanding is that once made, this stays as a liquid (although it's really thick). I was in a LHBS today and noticed they were selling Belgian Candi Sugar which was crystallized. I thought that Belgian Candi Sugar was just a...

Hi, I had a go at making invert tonight. The process was very easy and actually quite interesting. I'm planning on using it in an ESB so I thought I'd go for something with a bronze-ish colour. For those interested, I took a few photos at 5 min intervals from 15 mins to 45 mins at which point I...