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and glory :beerbang:

A fourth only separated from third on count back hurts the most :lol:

An exciting weekend indeed. I am stewarding tomorrow, the pick of the days IMO because the results get announced on Sunday once judging has been completed.

Right you are, even more ridiculous.

Not for me. This would value the IP at $110M pre-money which is more than Mountain Goat sold for and this on the back of a financial loss in 2016 of $117k (revenue of $516k). Absolutely ridiculous. Great exit strategy for the current owner who can sell his shares in 2 years and in the meantime...

Not sure that saying is apt in this situation. If you have something helpful to add please do.

I have always grown my starter at ambient temperatures and brew lagers all year round. I haven't noticed a difference between those brewed in summer and winter, so I don't think it is important. As I only pitch the yeast I don't feel a need to keep the starter at cool temps.

Not according to their website: Pacific Jade, Motueka, Riwaka, Nelson Sauvin

AJ your crates may not be the same as the VicBrew ones. If the bottle is 298mm high you will be fine, so enter it.

My understanding is that if it does not fit in the crate then it will not be judged. So they won't be measured as such, just need to fit the crate.

There are some reasonably priced Carlton Glass hydrometers at Grain and Grape. I have both a 1.000-1.050 and 1.050-1.100. At $49 they hurt a little when you break them but not the end of the world. http://www.grainandgrape.com.au/products/category/search/7HYDRO%20CARLT%20%3C50

I would say it just needs a good clean. I have this problem before with other quality mills and it has always been a build up of flour and grain material between the passive roller and the plate causing additional resistance. Pull it apart and give it a good clean and I bet you will be good to go.

I have a 7m copper chiller than I bought from Grain and Grape that I no longer use. Excellent condition, just a little tarnished from not being used, yours for $80. Located in Ascot Vale. PM if interested. http://www.grainandgrape.com.au/products/category/search/7CHILLER%20COPPER%205G%20STD

I want to know what pressure they explode at :blink:

I would not take the advice to swap the amount of melanoiden and acidulated malt. A dry pilsner will always benefit from having the mash pH close to 5.2 because (1)the lower mash pH will give a more attenuative wort, (2) lager yeast drop pH less during fermentation than ale yeast and (3) a lower...

Good article Chris. Just a minor, the correct SI abbreviation for megalitre is Ml or ML, not ml (millilitres)

Too much malt and not enough hops and bitterness to be a German Pils. Might do better as a Veinna lager.

Ermm, the 'Dark Czech Lager' style in the latest 2015 BJCP style guidelines uses the U Fleku as the archetypical example of the style. The BJCP has finally recognised this type.

I haven't tried Tracey's version of this, but I think your expectations are not aligned with the style. It is a malt driven lager, it is not a dark pilsner. not to say that your proposed changes wouldn't be delicious. From the latest BJCP style guide: Medium to medium-high deep, complex...

http://brewtronix.com/hosehead