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do uber allow split fares? :cheers: p.s how's the red ale going? should be nearly done?

It's a pretty **** location in an industrial park. no one lives near there and there are few buses etc.

mate if you want to get a greater appreciation for beer I would suggest joining a homebrew club. At my club, BABBS, in Brisbane, we do beer tasting/judging every second month. It's a great way too learn more about beer.

hi mate if you email stockade they will probably pass your email to their head brewer, Sunny, and he will probably give you the full recipe. He's a champion bloke.

Call me picky but it ***** me no end when they have all 3 yak beers on tap like "that covers off the craft beer drinkers". Last time i saw that i had a crown lager and loved it.

He's a fking legend eh!

well M41 makes a bloody nice drop!

I don't know I never really noticed. Don't think it matters too much

After quite a successful run of 5 lagers it's time for something completely different. This is a big, rich beer that has a really nice sweet red pawpaw aroma. The sweet aroma from the crystal grains combines really nicely with the hops. All hops go in at 5 minutes left in the boil Batch Size...

Don't know about getting it shiny but I get the brown beerstone/staining off by filling to the brim with a fair wack of napisan and boiling for a while and then soaking overnight. Comes up very clean.

@Matplat was this the yeast you used for the blonde?

It was a stone and wood clone with all galaxy. Brewed it a few times before and the temperature was the only thing i changed.

I only dry hopped cold once. Got nothing but grass and vegetal aroma.

It went alright. The half hour of boiling on the stove was no trouble. No mess and no scorching. But I made the mistake of lifting the grain basket on the grain father and just spreading the decocted mash over the rest of the grain bed and then started sparging straight away. I should have put...

about to pull my first ever decoction... wish me luck!

Mix it with a bit of soda water?

you can fill a fully air-purged keg by removing the poppet and fitting a silicon hose directly over the post and down the dip tube. that is what I like to do now.

The fun of growing hops in brisbane eh. It's been such a hot summer I am not surprised nothing has done well.

Ro. The recipe calls for upwards of 120ppm chloride which i think is too high. That's 5g of cal chloride in the mash and 3 more in the kettle. I was thinking more like 3 grams total to get the calcium to 40ppm

not meant to be a dig at you mate. Just a general crack at the "haze craze" that I like to poke fun at.