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Out of the mainstream OZ beers I'd go Toohey's Old and I would argue bitterly that redback was part of the range.

I must confess I didn't realise Steve Irwin put most of his cash into conservation until after his death. So sure he provoked a few animals and sure he new the risks but he also lived his creed and injected the cash back into what he believed in. I also liked the Don Chip call, didn't he stop...

:D Being from the great state you always remember the red and green days. I approach it from thinking of perfection in a glass, I believe Dr Cooper wanted to simmer the wife down what a motivator, what a beer!

If you had to drink just two beers for the rest of your life what would they be? I'd go: Cooper's Sparkling - king browns Courage Directors Bitter - cask conditioned Cheers!

Many traditional brew sites, including blighty, have a monastic influence. No surprise there we know it is a devine hobby. Also the hours of reflection are best past tweaking your latest brew recipe :)

I live just a few k's away from where it happened and was gutted when I heard. The croc hunter as well. Certainly us brewers can relate to both mens passion. RIP.

I had a few good nights on the Brains in Cardiff. Beautiful beer in any man's language and definately different to other beers in other british regions. The 7/9/06 West Australian had an article about Scotish beer and how they don't "burtonise" their water. I find the scotish heavy to have...

I certainly believe there would be a multitude of differences between heavy and bitter as there are differences in bitters from region to region. We are talking about a long and rich culture here which has been under pinned by brewing for a long time.

A massive fan of all things coopers, I love their add on foxtel also. Anyway back to my coopers mild.

I love this style and make it with a kit and malt, hops and sugar additives. Try Demerara sugar and invert it. If you are worried about it being a bit sweet add extra hops, low acid preferably golding flowers if you can get it. With this style I drop it after 2 days of vigours fermentation to...

Sound like malt is either required from the kit itself or as an adjunct. Cheers all!

Good question. Any takers? I would like to know. The brew shop bloke said when I brewed some oranges to use an all purpose champagne yeast not a beers yeast. I followed the advise and it the orange wine has come out drinkable.

The bro' in law used to Rheinheitsgebot this one with 1 kg of light powdered malt and finish with saaz hop flowers. It was the mothers milk!

The link below is the best winter pub in Perth. In the hills outside Perth, about 30 min drive. Beautiful scenery! They serve proper pub food like beef and guinness pie, fish n chips etc... The beers: Try the Darling Range selection: I love the cask conditioned Thunderstorm lager and the...

My dad did this with a kilo of white sugar years ago and he put it in crown lager bottles and it was quiet palatable. Reflects the quality of the kit to survive a kilo and be drinkable, Didn't realise the yeast was a lager yeast. I can't go past the 3kg ESB Bav lager these days for a good...

90 IBU's I would almost expect my eyebrows to fall in the brew at that level. Mind due frequenting the Feral on many an occasion I know they are skilled enough to pull off a brew with such a high rating.

Cheers for that I'll check it out. I believe wheat malt is good for a foamy white head and I bet our Irish brothers and those who decend form their stock can obtain a white head on a black body, using all natural ingredients. Whether they will tell us is another matter :)

I'm loving the start of this season, 3 points needed to avoid the drop. West Ham 3 - 1 (0 - 1) Charlton B Zamora 51 B Zamora 65 C Cole 90 D Bent (pen) 14 Bookings: M Harewood 34 P Konchesky 64 Bookings: D Traore 22 L Young 45 Sent off: D Traore 25

What season is optimum time sup this new brew? I assume not winter by the appearance.

During my brewing apprentiseship I did this kit with a kg of dark sugar and it was far better than the average fare at your local. I must say I have bookmarked a few recipes off this thread, cheers for sharing :)