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I did this accidently tuesday night. Had some friends over, and got way to involved with the freshly balanced keg fridge. According to the boys I polished off around 11 pints of Munich Lager. Everyone else stopped at a somewhat sensible level. Woke up for work at 7 the next morning like I'd...

You've been linked and the bloke (Nev) has even posted in the thread! There is a link in his signature. Did you jump on and surf around google? https://www.google.com.au/#hl=en&sclien...22&bih=1025

:lol: In all seriousness. The questions have been answered and some very good, sound advice has been given out by other members here, if you choose not to follow it so be it.

Excellent. Sounds like i've done alright then by the sounds of everything. a pair of rubber gloves will help. I was trying to squeeze the bag/grab hop bag for additions and it was pretty ******* hot. I didnt find a skyhook necessary for a normal batch. That said, i picked it up. Let it drain...

PM sent as well screwy.

Went excellent! My urn took a bit to warm up but I've got the cake tin ready for the next batch which will (hopefully) be happening this weekend). That should get everything up to temp properly. I'm also going to take a bit more time to check strike temps and get them bang on next time. They...

Great book. Pretty much a must for a new brewer. I'm borrowing off a friend at the moment, sooo much info!

Ross, Just as a matter of interest, was it a pain in the *** to get the producer/wholesale license?

Great post with straight forward, legit info not just heresay. Interesting on the contract brewing route. That never even struck me as an option.

I was back for 2 weeks at the end of March. I worked my way through about 90 beers over the course of that time time (and a literal **** tonne of dollars) I've just started all-graining. I'm going back halfway through may for a week. I'll be taking my notepad so I can write down EXACTLY what I...

I was back for 2 weeks at the end of March. I worked my way through about 90 beers over the course of that time time (and a literal **** tonne of dollars) I've just started all-graining. I'm going back halfway through may for a week. I'll be taking my notepad so I can write down EXACTLY what I...

How about some actual, referencable info here? ATO Excise Application will be needed Australia wide for anything alcohol related. More can be found on the ATO website. This is the application form, so you can see a bit about what they are asking...

According to the Teflon MSDS (http://www.cityplastics.com.au/pdf/teflon%20msds.pdf) 400 degrees C seems to be where the issues start to occur. Also, it is listed on homedistiller (listed as PTFE, its proper name) as safe for alcohol and other solvents as well...

As far as I am led to believe yes. Clock starts when the boil has actually been achieved. Hops etc. go in at this stage.

Excellent. I've got a US05 ready to roll. At what stages did you add put the additional sugar in? A few hundred grams per day? Or just a 3-4 large groups. What was the final amount of the brown sugar you put in? in any specific increments?

Thanks for posting this cm. I am going to have a crack at this one in the next week. I'll be standing by on the photos for this one. Would you recommend going the S189 or just stick with the US05?

Very nice. Given me a few ideas for my next build. Nice job on the staining, looks really even and adds alot of character to the whole build. Also seems to match very well with the theme of the bar. I'm very soon to be scrapping my 1 tap fridge for a chesty with a font. Pretty much exactly...

Incredibly informative and very interesting read. Thanks for the link. EDIT: Chunkious, as long as its foodsafe at those temps you will be good. Baking regularly goes over 100C and teflon is used all the time for cooking. I would have no hesitation.

Yeap, keeps the heat trapped in the fluid itself, better than a lid as no airspace to warm as well. Almost a lid, on a lid?

Not a problem at all. Get stuck in! Let me know how you go. The bloke that owns the place really knows his **** about beer. Another bloke named Andy knows his ciders back to front. I spent ALOT of money and ALOT of hours down there when I was back for a 2 week blast. The place has that...