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results are up folks

where are the results?

i got a bottle in the post today - express, so hope it makes it up there Cheers - agree, the form was great - though would be nice if the details form was in metric (i just put in metric anyway because I am an anti imperial elitist.) good luck for the comp!

interesting http://www.ebay.com.au/itm/2-stainless-steel-drum-50-ltr-brand-new-RRP-400-BARAGIAN-selling-200-for-both-/132128955141?hash=item1ec37fdb05%3Ag%3AnYIAAOSwSlBYy4Qc&autorefresh=true

regardless, i reckon the judges got my score about right, I'm happy. looking forward to the score sheets being posted. As one of the guys who kinda runs the Macedon Ranges Brew Club, we're keen to learn from any competition that runs as we're thinking of running our own in a year or so...

I reckon a certificate would be a nice gesture - if the unlikely day ever comes I get a second or third, something to stick up in the brewery would be nice.

I've switched to kegs recently, but still need to bottle occasionally. My beer was a little under carbonated, but i wanted to get a bottle in for comp. So I've filled the bottle and then primed with a 1/3 tsp of sugar. Hoping the sugar will both up the carbonation to where it should be, and...

I used Mangrove Jacks tripel yeast on stuck ferments. Just chuck a pack in there, re hydrated. I had pretty much the same situation recently - mashed high, conked at 1.024. Waited a fortnight and no change - so in went the Belgian tripel yeast - after another fortnight, it was 1.008. took about...

Hey guys, thought my recent experience worth a stuck ferment may be of interest to some. I brewed a pretty big DIPA recently with an OG of 1.084, which perhaps i mashed too warm,or perhaps didnt aerate correctly or perhaps under pitched,but at 1.026 it conked out and no swirling or heating...

G'day - we've put together a website for the brew club - head to the about us page to send us a message, or sign up for the monthly newsletter. Cheers - Rhys http://bit.do/mrbc

Cheers Yob, I have a style question - I'm entering a Berliner Weisse, and I have primed one with fruit cordial (not much, it's just a note) and the other with plain sugar. Is the syrup primed variant going to be out of style due to that? If so I'll submit the unfruity one Cheers

Would it please be possible to drop off entries to the Royal George as we did last year? Makes far more sense for we locals :) Cheers Rhys

Quite a condensed list this year, no Belgian strong... But after the judging last year I'm not surprised. I've got a red IPA and a smoked porter ready, but looks like no category to submit them in? I hope my Berliner Weiss turns out well then!

I choked on my beer when i read that.

Yep, a bit pricier, but you're getting a starter sized pitch, and unique strains. Saving a few jars of slurry us pretty easy, so long as you're sanitary, so multiple batches from a single pack is easy... You only need 200ml of fresh slurry in a normal gravity batch.

Now that we can get the gigyeast range from beerco (no affil) I was suprised to see no mention of it on AHB - I picked up the Vermont Ale yeast and looking forward to getting a hoppy monster on - wondering if anyone has had some experience, and if so, what kind malt bill / hops did you use and...

The mrbc meets on the last Wednesday of each month at the royal George hotel in Kyneton (7:30) A great place to share brews, recipes and brewing knowledge, MRBC has had a great 2015 and is looking to an even bigger and better new year. Shoot me a message for contact details. Cheers, Rhys

So - having just bought a crap load of grain for future use I'm wondering if anyone has a novel approach to storing it? I'm talking dispensing bins, or buckets? Leave it in the bag? A modifed tall boy? What's your solution to grain storage? FWIW at the moment I have the pale malt in green...

I saw a recent post about this, so thought I'd post a follow up. I found it difficult to keep the jerry at the right angle to concentrate the yeast, and further, the aperture was too small to release the trub. In the end a failed idea that may work with refinement. The jerry lid us now used...

i prefer the heat belt option - measure temp from and apply heat to the fermenter only. why bother heating up all that fridge space if you don't need to?