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As someone that was a long term student (6 years) and college resident at said University, I agree your best bet is to limit brew club membership to +18 students. That way you shouldn't have too much opposition from the student union or the Uni itself. Whatever your members decide to do with the...

Beersmith

Would also like to know this as I'm interested too.

Also have one waiting for me in the fridge. Might go it this weekend, sitting on the deck looking out over the ocean at the holiday home at mermaid. Life shall be good.

Watching league... What am I a hobo?

After a few attempts at a prechiller and prepping chilling water in the fridge etc etc. I could never get it much below about 25C without using an unconscionable amount of water. I now just get it down to as low as it will go without too much buggering about... usually about 30C then bung it in...

Ive done both and found no difference. I now just underlet in to the mash tun and add grain in thirds and stir it in as it fills. Do whatever is easiest.

The reason I did it was to maximise my kettle yield as I was constantly frustrated at the amount of wort left in the kettle. However I found the extra benefits of time. A shorter time post flameout prior to chilling, which helped with late hopping and time saved in overall brewday as I didn't...

The ones your after are Crown Empire tempered glasses. The very same glasses as used at Archive. Hospitalitydepot.com.au

Exactly the same as a mash tun. Here's a couple of ****** pics. I modified the pickup so that there is a threaded rod going through the false bottom almost touching the floor of the kettle. This way I lose very little by way of kettle loss. It's best to use a plug or 2 of hop leaf to act as...

When I used to whirlpool I would flameout, wait 5 mins for convection currents to stop. Whirlpool for a couple of minutes, wait another 15 mins for motion to stop and stuff to drop out. Then drain via a side pickup. Usually around a 20min wait post flameout process. However a 2mm perf SS false...

I did a double batch of Baltic porter, where I left the second cube sitting for about 18 months before fermenting. Ended up giving it an 'Eising' and the resultant beer was rich and smooth, full of dark fruit and port that I didn't get from the first half 18 months earlier. Hard to say it was...

Got them here in Brisbane at Archive in West End. If you can find them, definitely worth it.

An alright beer. My only real issue with it is, if you're going market it as a rye ipa make sure you get some rye character in there. Other than the thickness/full body from the rye, there wasn't much rye spiciness.

Excellent beer. Beautiful fruity esters with that grainy sugary sweet malt. At 9+% who would know? These guys at Green Flash know how to brew good beers, that's for sure.

Then had one of these. No real subtleties at all, slightly oxidised. A familiar flavour I've got from many US imports. The Simcoe was enjoyable, but not as fresh as I would have liked. Good beer though, with just a touch of booziness.

Mine was a tad undercarbed, didn't fizz when I popped the cap. Drank very nicely. Good fresh hoppiness and nice crystal sweetness. Rather enjoyable.

For those that put cling wrap over the kettle and let it cool, how do you manage the; 1. The wrap not melting from the heat 2. The wrap not being sucked in as the wort cools Are these issues to be concerned with? Never done it myself, but wouldn't mind knowing if I'm ever caught in a jam.

Yeah true, i tend to put them in a day or so before cold crash. The extraction will happen faster the warmer they are, but also have more yeast interaction (when held in suspension). So when held in suspension I like to hold cold (-1c) for about 7 days prior to packaging.

I use hers as hop bags, but I hear yours lets Ross sell them as BIAB bags.