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Just terrible mate, hopefully she gets a better job with more money.

Our vacuum gets stored in the linen cupboard, but with 3 kids it may as well stay close to the kitchen table

Ah the Scottish yeast. Should still have come down further I think.

Yeah, should still go lower than that. Is that London ale yeast?

Should be ok. I'd rather it drop down low than get way high temp wise.

Which cuts of meat do you use for snags?. I used pork shoulder and beef topside for bratwurst And what about recipes for plain old beef snags?.

Don't add more sugar. Asking for trouble IMHO. Just wait 2 weeks and try one. I never bulk primed for that reason, how do you know it's all mixed in? I don't bottle much beer so I'm happy to weigh out for each bottle

Great stuff guys cheers!

Well they were pretty damn good I must say. Bit over spiced but no big deal. Not dry either, which I was worried about. I'll definitely di that again:). In an epic fail I realised last minute I was out of beads for the weber so had to cook them in a pan. Next time I'll smoke them on the weber

Apologies if I've missed something. I prefer my lagers cold pitched and cold fermented. I dont often have others taste my beers apart from brew club events, so if I like the beer, that's good enough for me, I don't need others to concur with my opinions on said beer to enjoy it.

Cheers guys.

:)

lol, I haven't tasted them yet!. When i get the hang of it I'll definitely bring some to Ibu events.

Thanks mate, will do. I noticed it took a long time to put them through the mincer. I ended up freezing some of the mince.

I busted out the mincer yesterday and did my first batch of sausages. Made some bratwurst. Was thinking it'd be a total disaster but other than a huge mess so far they look good. I'll cook them tonight on the weber.

Yes.

Youre right how silly of me. I guess I'll go back to pitching warm and just put up with the esters I don't like. Because science :) Long story short, I was never happy with my lagers. Warm pitched and put into a cold fridge, i didnt really rate any of them. No science involved, just didn't...

Draw a 7 on your fermenter and you'll be sweet

For my first one, I left the fat on, and used a roasting grate over a pan with water and tropical juice. Cooked in the Webber with a snake. I added a rub overnight as well. Cooked it at low temps ( 110 I think ) til it hit 91c then foiled it and put it in an esky wrapped in towels. While it...

The only panel of tasters I'm worried about is me, and to me, my above conclusion sounds spot on :).