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I am a sparky and I do nothing but fix other peoples crap. Bad things have pointed out and it should be done right. It's an appliance though so OP can do what they want. At least if you're a Catholic drinker, you wont be proof of Darwinism. PS the qualified sparky who checked it out should be...

I'm trying to get it as close as possilbe becuase I normally only give it a half assed thought and never comes out great. Mostly ok. Trying to get myself to think about beer composition more too. I found what you meant by brewers caramel. Maybe I could just skip on the colour this time and see...

By brewers caramel do you mean something similar to dark candi syrup? If so it sounds like a standard aussy trend, like a majority of CUB beers containing sucrose. I understand the idea behind inverted sucrose, and being able to replicate it with sucrose and acids. If this is what you are...

This is completely correct. I am a sparky and i can tell you your set up needs to meet the demand of an rating of IP54. This covers particles in the fridge and condensation/splashing. If you care about making it proper, that temp controller needs to be in it's own segregated enclosure, and the...

and I'd imagine the cohumulone and essential oils wouldn't be too happy at 120c. Could be wrong though, apparently Sierra Nevada steam distill their fresh hop cones for an extract now. I don't know too much about distillation though.

I didn't think of that, but the only downside is they say they only use ingredients from victoria. Could I bake the Barrett-Burston wheat malt until it is dark enough to sub in as a midnight? Then I could remove the large quantity of wheat in the recipe and the RB.

From all sources I have read Furphy has Barley and Wheat. I adjusted the style of the beer back to kolsch (was set to ordinary bitters) to keep it in the style they stated, but when I'm trying to keep it in the right SRM it needs just a tad of RB to get it there. If I ignore this part of it, do...

here http://aussiehomebrewer.com/topic/64992-beersmith-cloud-recipes-saving-in-metric/

I'll attempt this again after I taste the first attempt, but I'll use your info to make the hop schedule. Thanks for that.

update: brew is in fridge CCing at the moment. I ended up dry hopping it with 60g mosaic pellets and 100g of galaxy cones. A bit too much but that's how I like it. I find the original needs a little more oomph from the hops anyway. From what I've tasted the malts seem to be close, at least...

I updated the recipe with the whirlpool only hop additions. Also only had three options for Barret-Burston malts, so subbed in Galaxy Ale as it seems the closest to a Vienna style malt. I've never actually used their malts before, my normal store doesn't stock them. I've also attempted to...

hey thanks for that, should be ok on the scribe that was more info than I found. I actually have a Kölsch bottled at the moment, where the only hop additions were post boil, and there were 300g of them. I can sort of see the resemblance in the way the flavours come across so you might be on to...

A friend I met at the beer spectapular. I have to go out regional vic to get it though, and don't know if I have the time to pick it up before it's too big.

My brother asked if I could attempt something similar to Furphy because he loves it so much. I know it's cheap as chips to buy but this could be the gateway into getting him crafting himself. He's a microbiologist with a plant fetish, and has started growing his own hops from seed. He's got...

AND I may have calypso on the way.

moved house this year. Ripped up and divided my cascade with my mate a couple of months ago. One has maybe a foot of growth and the other is just a few inches. I'll try to get a photo of my mates, it's gone ape shit. It has bines over 1m tall now. Also planted a few POR rhizomes last week...

^^^THIS. It could be indicating a range of things from liver issues through to B12 deficiency. The quack knows best.

Mmm Vic Secret. it's sooo good in a dry hop. How long is the boil? Have you got any oats laying around? I'd switch the wheat out for oats personally. Gives some good body to a middie.

POR and Helga is effing delicious. Bitter and flavour respectively.

Next brew maybe try increasing both mash and boil times. I would normally recommend a minimum of 90 minutes for the boil and somewhere between 75-90 minutes on the mash. When I started out, these two things helped limit the lag before ferment.