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I went last year and enjoyed it to a point - quite a few good brewers. this year - also quite a few good brewers, but.... When I go home, sun-stroked from lack of shade (forgot my hat - refused to pay $30 for a ****** straw one with BBF logo it), head-ached from lack of easily available water...

Now there's an idea.. coopers should infuse the labels with hop oils - do your goo and chuck in the label.

NIce yes... but did you REALLY do something else? I would have pulled up lounge chair, cracked a brew and settled in to watch. Gotta be better than cricket! Looks awesome man!

Brew anything with T-58 and let it ferment nice and warm. Voila, bananas!

That's good advice

Understand and acknowledge the comments on the possibility of infections, but based on experience I'm confident the risk is low so long as the water is controlled, by boiling prior to freezing and or diluting. Having said that, I and and many thousands of others have added straight tap water to...

What about distilled water?

So to better make use of my 19 litre bigw pot, I'm brewing higher gravity beers, no chilling, then diluting to correct volume with bottled water. I read someone else doing this, but instead of no chilling, froze his water in advance, then cut out the block and added to the hot wort for rapid...

I'm in Melbourne but I still find mark's homebrew pretty convieniant - ubrew.com.au - no affiliation. Get him to set yourself up a brewbuilder account and away you go. Heaps of recipes to choose from, or make your own. Grain is crushed, bagged, hops are weighed and measured, yeast supplied and...

Oh I'm relaxed, worst case scenario is I blend it back with something else later. Best case is it ferments away and comes out awesome. If it's not true to a style, I'll rename the ******. (which reminds me I need to brew two proper saisons so I can call one "Duck Saison and t'other Rabbit...

SO, a month on I pitched the 3711. Made up a small beer, upped the styrian measure in that one and pitched the new yeast in there. Left it over night and have now dumped the whole shebang into the quad. All calculations up the creek, just going to have to wait and see, Through the looking glass...

1. 2. Donske 3.Robv 4.GrumpyPaul 5. Meathead 6. 7. Donske 8. Beersuit 9. HBHB 10. Menoetes 11. DJ_L3ThAL 12. CoopsOz 13. Pommiebloke 14. Nu_brew 15. 16.Serge Marx 17. booker_h 18. booker_h 19. Cocko 20. Robbo5252 21. Beersuit 22. jyo 23. Masters Brewery 24. Menoetes 25. Yob 26. Kieren 27.barls...

Probably about 250 ish

so, this one is still sitting there at 1.030 and it's time get off my lazy *** and do something about it. Decided on making a starter from Wyeast 3711 and getting that in there in the hope it will move it along to the desired profile. Might funk it up a bit, but meh, better than the peppery...

Plastic Conicals: http://www.ebay.com.au/itm/New-6-5-Gallon-Conical-Fermenter-Homebrewing-Beer-Mead-Brew-Wine-Making-/300918860501?pt=LH_DefaultDomain_0&hash=item4610296ad5&_uhb=1 $230 shipped..

Fair point. Well, it tastes as you'd expect a 1.030 beer holding 10% alc would taste. Sweet hot and spicy (from the t58 one presumes) - the candi is coming out well though i think the brown sugar is giving some slight burnt flavours. It'll be very different if i can get it down

You may be right - however just following a recipe here. Having said that there's a world of difference between BDCS and table sugar or dex.

Damn straight! Don't those Wall Street fat cats tell YOU not to use a rack. ;)

I should add the volume was 13 litres, not a full batch

I thought so too, but based it on Mr malt calc, and rehydrated. Do folks generally make starters from dried yeast?