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Dude, barley is high in gluten. Unless you're making sorghum beers, you best not share them with any coeliac mates (enemies should be fine). Then again, a coeliac would know this and wouldn't drink your brews without asking what you make it with. So I assume your friends are merely interested...

I'm keen

What are those plastic wheels in the black case? Some sort of temperature controller? Brewing sure looked a little different in the 90s

I've heard better sales pitches I must admit

Is some talentless ******* hogging anyone else's screen?

Does anyone know if it's being shown in NSW?

This question comes up a bit and there's varied viewpoints. Here's my humble input: 1. Pitching warm can be fine if handled with care. Yeast will enjoy a warm start but it's essential you cool as quickly as possible as even a few hours at 28 can contribute excessive fruity esters. 2. Ignore...

I've never tried hop oil. Does it add bitterness alone or flavour and aroma too?

Thanks mate its all a precaution I'm really quite well. I owe it to this bloke to deliver great beer on his wedding night. He may have saved my life

Did you have to adjust the bittering amount?

Haha yeah well we're brewing the batch for his wedding day so he felt some obligation to finish it off I suppose. I'm sitting on my arse in Wollongong hospital now so what else am I gonna think about

Thanks mate i should be fine. I wondered if the bittering hop dose boiled in a few litres of water for 60min and added to the fermenter would work

I had a brew day go bad yesterday. I was escorted from the brew shed by paramedics after collapsing part way through. I'm fine now but my wort (now in cubes) had some issues. My mate finished off the boil without me and he forgot to add the 60min hops. It has only 2g/L of WGV added at whirlpool...

You guys have great malts coming out of NZ too. My local micro brewery introduced me to motueka early in my brewing days. I owe him big time for that one. Good luck with the stouts

Welcome! What are you known to brew?

Looks like a great device. What did it cost you to land one from the UK?

I've had sourness develop overnight with this method

In my case, by choosing yeast strains to suit the climate, I rarely ever needed to adjust the temperature. The frozen bottles were a back up (which I keep in the freezer at all times for other uses anyway) so very little energy required to only occasionally refreeze them. It also required no...

Love it, love it, love it! I know what I'll be doing next weekend

This is the way I think too. I'm a tight *** home brewer so I save electricity by choosing yeast strains to suit the ambient temperature. I do now have a temp controlled fridge for emergencies, but in my early days, an unplugged broken old fridge was used like a coolroom/esky with frozen two...