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+1 Turns your average brews into top brews!

Buy the Yeast book buy Jamil and Chris White. Best brewing book I've bought!

Never used it but I've used 1272 for the past 3 brews and love it! Have you been using successive generations or new packs each brew? I assume you leave the beer on the yeast for sufficient time to clean up the diacetyl?

I'm available for 26th of Nov and 3rd Dec.

I have a quick look in Bunnings every now and then with no luck. The past two brews I've used olive oil in lieu of O2. No problems yet!

Looking very nice. Can't really fit any other stuff in there, it's pretty chockers.

I prefer the 1st design but maybe with an different colour bg (blue/purple) but still keep the stripes. A bigger 'SLAB' would be good too.

Yes he is but I believe he is still brewing at Paddys until a brewery is built at Pinchgut.

Big thanks to Greg and Jo for hosting. Good fun, great beers and top blokes to talk shop with! 15th-16th should be good for me.

I picked up one from RedBottle Alexandria. They always seem to get them early, although I haven't tried it yet.

I brew at Engadine so I'll give it ago.

+1 Either enter the specs obtained from Craftbrewer or pick the closest malt on the list e.g. Pale malt or Pale Ale malt. I've always considered American 2-row as similar to Pilsner malt, just not as strong in flavour.

I ordered all the gear for an AC stir plate but I only got a 80mm fan. As long as the stir bar is the right length, I'm hoping it'll still work. Obviously I haven't put it together yet but wanted an opinion.

http://braukaiser.com/wiki/index.php/Build...dissolved_chalk Only a portion of chalk is dissolved when just stirred in the mash. You need to mix it under pressure to fully dissolve chalk. Although I haven't tried to dissolve under pressure yet, Braukaiser's water spreadsheet can calculate...

That's what I'm doing at the moment. Brewing is a one day job whereas fermenting + bottle is multiple--and the folks have a nice big garage so I can spread out on brew day!

They also cold-freight everywhere but only use dry yeast. After attending their brewery tour (stand in their now unused brewery at the vineyard and sample the beers), they seem to be targeting the rich folk who can afford $100 for a case of beer and $200+ selection of wines they have on offer...

Scoop it out for breakfast...

Just a reminder that the Kiwi Spectabluar is on the 21st May.

From memory, the brewer interview on the Fullers Can You Brew It podcast, does confirm partigyle does happen into two coppers and then after the boil are then blended at different ratios to get each beer; Pride, ESB, ordinary bitter etc. The grist is 95% and 5% caraaroma.

Yeah sorry about that. For anyone else http://bairdbeer.com/en/ http://picasaweb.google.com.au/lh/photo/mr...feat=directlink