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It's vintage Melbournian lingo for "****-hot". Try drinking one at about 8degC and see if it tastes different to a chilled one.

At what temperature did you drink it? Looks grouse. We always remember our early ones and amazingly that thrill of hatching another brew never goes away. What a wonderful hobby.

I've looked back in my brew diaries and mostly used honey when I extract brewed. I had a little local honey shop run by an apiarist. He had all sorts of different honeys. One he called cactus honey which was in fact aloe. Very dark, I used this in a porter that was fairly out there. I was into...

Are you in the states? I believe that eucalyptus is added to the honey there for therapeutic purposes. I have never, of all the range of honeys derived from eucalytus forests we have in Australia, tasted any that tasted offensively of eucalyptus.

I brewed a few with leatherwood years ago. Interesting, but not really to my taste. I found that using 500gms of a cheapish non-descript honey, in a 23 ltr brew, worked well in that it seemed to dry the beer out somewhat. But I feel that it left no discernable flavour of the honey. The same...

Never be afraid to blend beers. If it's too sweet or too strong, just blend it with something that offsets what you don't like. I used to like the old black and tan down at the rubbeddy.

sorry, something fd up

Wet track specialist.

Sunday night at the Hong Kong Thoroughbred Jockey's Club.

In my k&k days I used to use straight Melbourne tap-water and never had the issues described. Odds on sanitation.

Crash chill it if you can. Even if you sit the carboy in a container with iced water for a couple of days. That should help compact the lees to the bottom. Then rack it and top it up with cooled boiled water or more cider.

That coopers wheat extract used to go into a few of my K and K brews. If you want to get adventurous, you could steep and add some carapils. Maybe 100 to 150gms and see how you go. Look into mini-mashes. I get the feeling you will move to BIAB soon.

I would suggest a total sanitation audit. Everything that comes into contact with everything. Don't forget the fermenter tap. Sewerage? Bin-juice? There's some rubbishy **** going on somewhere.

Sorry for the confusion Darren. You could do it twice, but what I meant was to add the dry hops after the krausen (foam) has dropped. As it is a kit, it already has bittering hops in it. If you put them in at the start of the fermentation, much of the taste and aroma is negated by the action of...

They are easy to make. If you've ever made toffee you're half way there. You're dead right about the volume. 500gms of sugar inverted is f-all. Don't lick the spoon, seriously.

Dry-hop after ferment has settled down, instead of steeping and adding at start of ferment. Carbonation is important yeah, but white sugar bulk-priming is the go. The differences are so marginal in the long run, for all the faffing around with stuff I've found.

Just had a look at their site. Looks like good stuff. If they mill and have shipping issues sorted out at a price, they'll get my custom. I'll give them a call. The best way to make money is to sell alot of stuff at a competitive price. No order too small.

I use phos-acid solution at the prescribed amount when bottling. Sodium percarbonate to clean bottles then rinsed. Elbow grease and detergent to clean fermenters then potassium metabisulphite to store, then rinsed with kettle water before use. It's all as cheap as chips and effective. Bleach is...