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Are those things bear claws??? Two forks works ok but not great

Where do you get pork wings form ?? :)

I just did my first pulled pork yesterday. Ridiculously good, and so easy really. Nom noms

Yeah, can't let a bulk buy go without getting something!. If I start giving it away you'll know I'm not keen on it lol Plenty more mild,brown and porter coming up

You post this while there's a bulk buy going on? ******* :)

Yeah but ****, it's a lot of effort.

Do you pitch at fermentation temp? If not, try that. I pitch at around 6-8 and let rise a little, 8-10. Works great for me

Saw this today at uncle dans. I'll try one this arvo.

Lol, for the last few years that's exactly how I've done all my dark malts, last 10mins of the mash!. Was going to try cold steeping but I'll just stick to the mash out then :)

Bloody tooheys old thread 90.1% glad field pils 5.4% pale choc ( might cold steep it ) 3.6% carahell .9% cara aroma Willamette @60 Mashed long n low for dryness. Might even try some RO water ( where do I get this ?? What's it referred to as?? ) One cube Mexican lager and one cube will...

I've got the American sour beer book. It's pretty good. I'm not as experienced as others here, but the best ones I've done have been the simplest. A wyeast blend pitched into glass, and I added bottle dregs every now and then. And patience as has been said. Just wait, it's ****** because I'm...

Convincing my wife we need to buy a house with a cellar with room for 10 or so 50litre glass fermenters isn't going well though.

Make very sure you have good temp control. I lost a batch to clostridium. You do NOT want that, it is the most disgusting **** ever. Eat a block of Parmesan then spew it back up smells about right.

The best one I've done was similar to this. Pitched straight lacto for a few days then 1007 German ale ( small starter though at 1.032 might not be needed ). I added cherries to half the batch, awesome.

Looks sensational ! I'm hopeless with dough, otherwise I'd do heaps of pizza haha. I tried smoking salmon the other day. Cured overnight then washed and wiped with rum. Smoked it for about 2 hours with Apple wood. Pretty much gone now

Haven't brewed for ages, but keen to brew a few more lagers for the hot months. First try with mex lager turned out pretty good so will try a xxxx gold type 3%er and maybe a similar strength dark lager with a tiny amount of choc malt and some carahell

What fermenter do you have?

Handy for long trips but that's about it for us. Though even now there are other options

I can't stand oz cricket and I'm Australian. Used to love it but jeez, the "hang on boys, let me check the mirror first" brigade have ruined it for me I'll be honest.

You know, I'll pretty much always correct a mistake like that, but FFS when people are just that stupid I just smile and nod and carry on as usual haha Post in reply to bribies