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Consensus appears to be it's a bit slow to take off at 18*C but F^&&(*ing goes off above 20*C.

I wonder if this story goes some way to explaining Coopers' relatively recent explorations into non-traditional (for them) markets?

So how much does dissolved scrubby add to gravity?

~14Brix this morning which calcs to ~1.027, Krausen has died away - this beer is done. I plan to take a hydro sample tomorrow with plans to keg Tuesday/Wednesday.

We're getting other correspondence thru so can't see a problem but the interweb is notorious for picking on people so if you like try a PM to one of us - I'll be happy to pass on a PM to the committee on your behalf.

Some time ago the committee discussed and acknowledged the somewhat 'lottery' nature of mini-comps and so chose to use them more as an educational opportunity to assist people with beer evaluation and judging technique - leaving the results more or less as a secondary outcome. Given the recent...

I think it was an Aussie PA that won with 39 points on countback. The highest scoring beer of the night scored 40 but was entered as a 'for comments only' as someone's second beer :lol:

Too lazy to argue at length however I believe that the statement above is at best a gross generalisation and at worst a distortion of the truth.

I admit to playing Devil's Advocate a bit there, and I know that is the reason, but when it comes down to it excise is levelled (in Australia) on "... Alcohol, Tobacco and Petroleum ..." and there is absolutely no justification for that.

That's a good point, what is the justification for Beer suffering from specific additional taxes that other items don't? I don't see some guy buying golf balls hit with an excise tax, etc. etc.

Brisbane Amateur Beer Brewers (BABBs) monthly meeting will be held Thursday February 25, 2010 at Lynndon Bowls Club, Galsworthy Street, Holland Park, Qld. Arrive 7:30pm for an 8:00pm start. Mini Comp No. 1:- Pale Ale and Bitter At time of entry, beer must be nominated into BABB's beer classes...

Beersmith makes it 19.7SRM which I thought I was way under out of the mash tun but the 120 minute boil and the Brown Sugar (I used Dark Brown Sugar) really darkened it up. My ferment concerns seem to be over - 6 days into ferment and the ~19L of beer has about a 6" (150mm) krausen on it.

I didn't measure but I'd estimate no more than 100ml. It smelled fantastic :)

I ran the ferment for the first 24 hours with the controller at 18*C, second 24 hours at 20*C then lifted to 24*C - now at that temp there's plenty of krausen and airlock activity going on so it's looking better now. I'll take a gravity Monday night and depending on activity and that reading...

Yep - was just thinking that if FG's come up a bit high then the bugs in the barrel might get more to eat than bargained for!! M

I pitched the yeast Sunday arvo at 18*C and bumped it up last night to 20*C. There is a small krausen on top of the beer but nothing like the life I expected from this yeast - how are others finding it? My fear is we/I've underpitched.

Final figures at pitch indicate 17.06L of wort in the fermenter at 24.7Brix (~1.102)

Beersmith came up with 19.7 for me - thus my expectations. Beer running to fermenter now and has darkened up but not to 20. Preliminary readings indicate potential 20L @ 1.107 - woohoo, second time ever in the 1.100+ club :)

The colour of out of the MT surprised me - quite lighter than I expected. I am using Dark Brown Sugar and that seemed to help darken it up in the boil a fair bit.

I added mine right at the beginning of boil as I sensed that Ian was after plenty of kettle character (thus the two hour boil). I am 30 minutes away from flame out. Kind of weird knowing there are a number of people out there right now brewing the exact same beer as me!! I only missed...