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1.barls- cherry wit 3. Fraser's BRB 4.mattfos01 5. Reman 6.Contrarian 7. Nickr 8. Marksy 9. welly2 10. Paulyman - Gose 11. old grumpy ******* who like fruit beers and strange concoctions 12. Fungrel 13. SKB 14. Beamer - Pale ale best after 18/12/16 15. n87 16. drclaybro. RIS 'czar's red'...

Also, although it does sound like a hay fever type reaction, so hopefully the antihistamines work wonders, if they don't work I'd consider seeing your doctor. The "ana " in Anaphylaxis means "again", ie. you have a fairly mild reaction and then your body overreacts on subsequent times and it...

Damn, that sucks. I've not had a reaction to grain dust but I do have allergies to lucerne hay and whatever else. Some days during spring I need to dose up twice during the day on antihistamines. Have you tried taking an antihistamine before milling up to see if that helps?

They disappeared from the Newera site for a while and are now back for the chronical, but unavailable until the end of this month. If you look carefully though it's because they are now dual temp as sold and not as an add on. I'd say this will soon appear for the brew buckets as well.

Off topic but there is a discussion going on in the Milk the Funk group at the moment about making washed rind with lambic, sounds interesting.

Off topic but there is a discussion going on in the Milk the Funk group at the moment about making washed rind with lambic, sounds interesting.

It is horribly inefficient to do it that way, the GF guys came out and said it was designed to be run straight from the kettle to the fermenter.

I'm assuming (hoping) that firmware updates can be pushed through to the unit via the app.

Finally had a chance to try My first Flanders red. Went beautifully with the pork knuckle! The staff at the Belgian Beer Cafe seem to love the wife and I, as while most clientele are drinking pints of Stella, we have so far sampled the tripel karmaliet and the Grand Cru. Will finish off with a...

I have two old corny kegs that I use first with a blow off on the gas post then a spunding valve. Thinking of getting a kegmenter so I can put a full 20L batch or two of the 15L through rather than just single 15L at present. I ferment at ambient, I'd love to get a fridge to hold them at a...

I've used Gigayeast Sour Cherry Funk to great effect, definitely a reason it gets that name. Just placed the blend in at primary and let it do its thing for 6+ months, got me an 81 at state. I'm getting ready to pitch some of the cake from that batch along with Wyeast lambic blend and cultured...

Yeah that is a pain. For me, I've found if I turn the pump off while the ball valve is still open, wait a moment and then carefully unscrew it while the valve is still open it all drains away and I have no dramas. Just remember to close the valve again after that or you could have all sorts of...

9) always make sure you know which switch is in which position at all times. There is no safety here, it would be so easy to get complacent and burn out your element. Edit- and /or pump.

Wrong thread, I think you want the "this is what totally normal fermentation looks like" thread.

I use one with their mill motor attached, works fine for me.

https://m.youtube.com/watch?v=6dY2QiqwpE4&feature=youtu.be This is a review that was posted to Grainfather Facebook page. Seems to show the controller is pretty easy too use, as is, without needing the app.

Bummer. We south coasters will have to organise another get together in the new year. Will be great to put the face to the name finally. I'll chuck an extra bottle or two in your crate I feel bad (well a little) for putting you up for the chicken wings and you can't make it.

Not sure what I'm bringing yet but I hope Beamer is bringing his marinated chicken wings to put in the smoker!

My sour cherry funk beer. Been sitting in the keg untouched for about 9 months now. Didn't want to drink anymore other than the bottle I sent to state comp until I was ready to pitch the dregs of the keg into my next sour. The dregs will go in with the dregs of a Cantillon De Gambrinus which...

Well after I said last night I wouldn't brew again for a few weeks... today I put the lid on once I'd finished the sparge. Took 16 minutes to get from 90 to a boil. That's 0.63 degrees a minute, less than the 0.9 degrees a minute it gets prior to this, but a success. I'll make sure I do that in...