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Thanks for the Guide. They shall be sold in this manner! I am in Melbourne. I'll have to add that to my profile.

PM sent.

...that i have done!!

It would appear that the go is $10 for a 500gm sachet. i assume that you could fit a couple in there and still be under the weight. Ii will look into the WA thing a little more. I thought it couldn't be done. Has anyone else here sent them to WA before? What do i need to do?

Hi All, I pulled out a few of the hop plants that have been through a few cycles and i thought it was too many rhizomes for me. So i have decided to part with them. Based on what i read on a website (much similar to this one) I have simply cut them off at the point where they branch with...

No, i meant. Well i tiptoed around it but bugger it. I guessed you were probably from the south because no-one else would bother to correct anyone.

Wow, this thread took a funny turn. warra48 waar komt u vandaan? I think i can guess. -------------------------------------------------- Thanks again for all the suggestions (the ones that were helpful!)

Thanks everyone for the responses. I reckon now its my Drill, that's causing it to crush so thin. I might go old school and by a hand crank. About the overshoot. i was aiming for 1048. And got 1060 surely thats a bit much? I tested my hydrometer as well to make sure that wasn't odd. Also i am...

Hi, I had a brew yesterday, and i noticed that i had crushed my grain way too thin! It almost looked like powder. What are the side effects of this? I also somehow (massively) overshot my SG again. Any relation? some days i feel like chucking it in.... Losp.

thanks wolfy, i was pretty clean, so fingers crossed.

Hi All, i mucked up last night (must have already been in snoozy land) and put some mead in my fridge at 12 degrees instead of around 20. I am about to go home and change it (lunch break). Have i already fucked it up? Will it be ok? This is surprisingly (considering how much i **** up) the...

I have a Mongolian burner at it works a treat. real happy with it. I even bought a cheap fire pit from bunnings and cut a hole in it (with a hinge) so i can chuck it in the pit and put a grill pan on top for barbys!

Thanks for all of the responses guys! appreciate it. I am now juggling between just getting a hand held heater and standing there for 10 minutes or the El cheapo rims type setup as people have described above. fwiw i may or may not wish to do step mashes in the future, it would be nice to have...

How much of a jump is this in terms of $$$?

Yeah, i currently. use the cardboard box that my esky came with and it has coles cooler bags cut open and glued to the side and it works quite well! drops maybe less than 1 degree over an hour! i am just wanting to start doing temperature steps without having to update and change my gear, as i...

Hi All, I have never used one of these, so possibly a stupid question. Could i get one of these: and one of these: And use them together? so for example just chuck it in to my mash tun and set the temperature at that, and then say step it up when i need to? Then when it is boil time, just...

I have not tried spent grains, but i have tried old grains (grains that were probably just past their use by for brewing. and its a nope. I didnt do this because i thought it was a clever idea, i did it out of desperation because i had the trout out of the brine and dried and i couldnt find my...

Thanks for the replies all. it sounds like i am on the right track but it would be better to do the mash out before first runnings. I think however that i am going to struggle with this. say for example i need 28L pre boil. Usually, I split it up into 2 lots of 14 (i am neglecting loss to...

Hi All, i have a question about mash out temps. I single infusion and batch sparge. My current process is as follows: 1) mash for an hour at desired temperature 2) recirculate runnings a few times or till it gets close to clear 3) drain to boiler 4) add strike water (2nd half of batch water)...

i usually make my own invert sugar. it is very easy... all you need i a pan, a sugar thermometer and something acidic. I don't think the boiling process would achieve the same effect what with it being mixed with everything, and i believe the sugar needs to be kept at a constant temp (114) for...