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With other dark malts this is not an issue when using gypsum.

I only add very small amounts. If I use other dark malts this way i hit projected og.

So, with my dark grains, for the last 5 years or so I've always added them late in the mash. Love the smoothness of the flavour, and always works well with all dark malts. Except brown malt and amber malt. I like beers like Fullers porter with brown malt but always when I use Amber or brown, I...

Keeping the nice thick creamy tan coloured yeast off the top Is a great idea. It is quite healthy and if you re pitch within a week, it will perform very well. Search "top cropping" and have a read.

I'll bet the casual worker getting 12 hrs a week will be stoked he's not unemployed. Thanks Tony Abbott !

K97 I think is a kolsh/alt strain and 2042 is Danish lager. Danish lager is much better for my tastes. More crisp and dry

Positive I did mate. I bought some for a first attempt, and it's so lowly bittered I've got enough for a few more batches:). 2042 is much better than the k97 though imho

WTF sideways?

Xxxx gold clone with k97. Been in the keg for ages. Was sulphury for a long time. Still has a slight touch but it's coming good now. 3% so I can have a few. Because healthy

I will be picking your brain for the next 3 months haha

I think you just look for a whole brisket. They're bloody huge, 5kg so you'll know.

Mate, I wouldn't admit to anything less than surgical level sanitation round these parts :) Just kidding, do what you want. But the right way would be to clean it and sanitise it first

I love the local wholesale serve yourself butcher. Was in there today and was drooling over whole chuck roasts, whole briskets ( bought a few of those :) ), and all manner of bulk dead animal. Going to try hot smoking. First time so just grabbed some snags to see how the weber goes. If it goes...

Nice mate ! I've still got a lochristi sitting there. Debating whether to just use it on a cube of golden ale I've got sitting there. Will make a starter and leave it in the stir plate for a week first though.

I've often just cleaned my kegs with boiling water a few times between refills. Slack I know, never had an issue but it's definitely taking a risk.

Why do you think I like my weber so much? It's a good 40 mins for the heat beads to get warm. 3 beers right there. Then once the food goes in you need to check the temp every now and then, another beer or 2 haha

Don't know about secondary but this is a good point. No point clinging to your conditions if it causes the business to go out of business. Balance is key definitely. This isn't the 70's or whatever golden era we once had. We shouldn't just give up and all work for $10 an hour though, but we...

Porter 68.8% gladfield pils 10.8% flaked triticale 6.5% pale choc 5.4% quick oats 4.3% abbey malt 2.2% Cara aroma 1.1% black 1.1% brown malt Willamette 60mins 1.052 30 Ibu Whitbread ale Bit of a kitchen sink recipe haha. See how it goes.

I didn't end up brewing, I'll do that later in the week when kids are at school and wife is at work. I'll make up for it by brewing a few batches haha.

Luckily being a well paid tradesman I have that option too, which I'm grateful for.