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Thought I'd jump in before all the places are taken. 1 pratty1 - Chocolate Vanilla Porter - US05 yeast 2 contrarian - wet hopped IIPA 3 barls 4 mikeyr - John West IPA V12 - 12 months refinement and it can now strip paint! 5 paulyman - Tooths 1917 Crystal Ale (Pg 281 Bronzed Brews) 6 n87 -...

Take a cinnamon stick and break it up, boil it in 200mL water for 5 minutes and add different amounts to a few bottles of your next batch. Maybe throw some of the cinnamon in a bottle as well. Goes nice in a Belgian pale ale.

Belgian Tripel - Westmalle clone 5.6kg Pilsen (Dingemans) Single infusion mash, 65C for 90 min Northdown, 64g @ 90min Tettnang, 28g @ 15 min Saaz, 28g @ 5 min 8g calcium chloride in mash 24L at flameout, 20L into fermenter 1.0 kg sucrose added after 3 days of fermentation when SG was 1.014...

Agreed, there were some very tasty beers yesterday. Here come two of my contributions. Melonworth Blonde Rye Ale 2.69kg Ale (BB Australian) 70% .575kg Munich light (Weyermann) 15% .575kg Rye (Weyermann) 15% Single infusion mash, 66C for 60 min Magnum, 15g @ 90min Cascade, 18g @ 10 min Dry...

OK, I'll make some coleslaw (alright, my wife will make some coleslaw :D )

I'll join you guys on Sunday. What can I bring (apart from my over-carbed beer)? Rolls?? Coleslaw?? I have a Tripel that is 8 months old and drinking well. Plus one or two more. Rob can you pm your address to me. Cheers ****

Next time Dubzie. Thanks too to Ben for hosting and cooking up that sensational pulled pork. :icon_drool2:

Great to catch up with everyone today. Everyone pretty much has their process dialled, 'cause all the beers we had today were really good. We can give ourselves a collective pat on the back for having the best beers of any homebrew club this side of Patonga.

Things have worked out OK for me to join you on Sunday. I hope the pork shoulder can stretch out enough to feed one more... If not I could bring a plate of peanut butter sandwiches to share. I grow the peanuts in my backyard and roast them in a specially designed wood-fired oven before...

Maybe you could find an experienced brewer who is willing to help you out with this (and their beer is OK). You buy 2 sets of ingredients. You make up one set and the other brewer does the other. Prepare the ingredients and ferment them in the same way (temperature and time). Then you...

I get my stuff from Brewman. Good variety of hops and grains and good prices and delivery.

You might find this really useful. It's a kit and extract beer designer by ianh http://aussiehomebrewer.com/topic/29655-kit-and-extract-beer-spreadsheet/page-26#entry990422

I'll be there.

both OK with me

Happy to have a meeting in July. I will come along if I can but I will be travelling a bit for work in July but exactly when that will be isn't finalised yet. Anyone end up going to Kincumber Hotel today for the craft beer festival?

Hi I'll be there and I'll bring along some fancy snags again. Cheers ****

Sounds great. 3rd May is good for me.

Hi. I also have a 30L urn and I do this all the time. I mash in with 19L, have around 16L after the bag is pulled up and then I put the bag and grain in a 19L Big W stockpot with around 7L of hot water. I figure that since I am adding water to the wort before the boil I might as well use that...

Thought that point was already made Or am I missing what you are trying to say

I agree. When the real stuff works out to 10c per batch why would you use anything dodgy.