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Epic build mate! Looks great and should knock out some nice consistent batches.

When I tried it at Brewfest it reminded me of what Stone and Woods Pacific ale first tasted like.

I know a "night on disco mountain" sample when I hear it.

Mate head to the Welders Dog (Tamworth), the Pig has some decent beers sometimes- depending on tap rotation, and the Tamworth Hotel usually have some good ones on tap (Had a Mountain Goat Bigfoot RIS on tap not too long ago!). I imagine the Welders will be chockers come festival time, and...

Hey mate , shoot me a pm closer to the date and I'll let you know- my Hersbrucker seems to produce pretty steadily up until winter. Located at Newcastle.

You guys are awesome with the give aways! I'll try my luck again- count me in!

Had a mate show me some of this guys stuff while putting his new system through its paces (Record player, pre- amp, and speakers were all late 60's manufactured but one owner, complete audiophile, immaculately maintained) and definitely one of the more surprising cases of judging a musician by...

"My favourite ladies"

Doesn't let you play the clip, that track is fire though- most of Doom's stuff is tbh... clever on the mic and definitely under appreciated.

Try ditching the hop spider- both for utilisation purposes and anecdotally I also find hop pellet material helps to form a nice trub cone during whirlpool- if using a crazy amount of hops you will need to factor this into your volume calculations to still produce enough clear wort without...

I would add brew brite (or similar agent) at whirlpool, whirlpool in the robobrew, cover and leave it for 20-30 mins. If you turn it off you can still watch what temp your wort is at on the display- at ~80c transfer it to your secondary vessel (via the hop back) where your chiller is and...

I don't know that you'd get a whole lot (if any) complexity from the oak chunks- considering the grain bill you already have. My 2c. Have you used home smoked Red X before? How does it compare to say the oak or cherry smoked varieties that are commercially offered? I assume it is quite mild...

Watched 'The Sinner' on the recommendation of wifey, binge watched it in an evening.

I've had the Hobo, thought it a great mid/session IPA.. I've not had the goose island but I'm in the midst of trying to nail a mid-IPA-If I could get all the flavour and profile from an IPA without feeling it after two pints I'd be a happy man.

Whenever I've done a alcohol based extraction for nibs or hazelnuts I put the solution in the freezer for a day or so before filtering, the fat floats to the top and is easily removed. I wouldn't bother putting the nibs in, you've extracted the flavour your after and it's in your rum...

Not necessarily stuffed, liberal use of boiling water, sodium per, star san *should fix it but you can pick up a suitable 'water drum' aka fermenter from Bunnings for two parts of f-a.. If you've had back to back infections I personally wouldn't risk the cost of another batch just to see if...

That is incredible! How long did you take to build this, and was it your first? So seriously impressed.

So I bottled this today, about half into champagne bottles and half into some 640ml bottles- planning on dipping in wax and maybe even some half decent labels as I'll go to the trouble of cellaring them for a while. Fermented at 20c for 5 days then rose to 22c, final gravity was 1.012 though...

Pils or lager. I also am a fan of the Helles/ oktoberfest styles, as well as alts and the dark lagers. Lately I have been using the same malt bill for most of my lager/ pils (4:1 pils/ vienna) but Simcoe for the bittering only, a couple I have also put a very small amount of Citra in the cube...

I had a Hobo brewing mid-IPA (3.5%) at the recent Tamworth brewfest, tasted like an IPA to me and unless someone told you I don't know how anyone would pick it as mid strength. I guess the higher bitterness, hoppier aroma, and perceived dryness would be how I would define it apart from an...