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CO2 and water make carbonic acid. The CO2 from fermentation and the water vapour in the air inside the chest freezer is enough to make a pretty acidic concoction! Totally not harmful*, so don't worry. It's the same if you've ever cleaned a confined space with cleaning vinegar - acrid as hell...

When you re-boil it, any bacteria will surely get obliterated. I'm not sure a few airborne cells can convert 30+ litres of wort into a sour bomb in a 24 hour period either. I'd speculate that there'd be some impact when you take a high protein liquid from hot to cold then hot to cold again, but...

Update: Took final gravity reading of 1.020. From the OG of 1.089 that gave me an attenuation of 77.5%. The Wyeast 1214 Belgian Abbey I used has a range of 74-78%, which is pretty much spot on. So it looks like that initial high mash temp didn't have too great an impact on the short chain...

Please tell me that is a mini oast house on the decking

Those are probably the sharpest scissors I own :S

Here she is.... in all her millimetres of glory!

And there he goes. Looking forward to the second coming to do the same.

Hopefully I'll stay motivated to show a few pics of how these hops grow here in Perth. Started with Cascade and Goldings rhizomes.

So this guy spouted and I got all excited. But I read somewhere about the "third-coming". Cut him off, and his next mate, and then let his third re-appearance thrive!

Holy jesus, that sounds good. I have so many more questions though! Well, two actually. 1. Does the sugar increase the boiling point of the solution so that it can actually boil at 135C? 2. Will this completely ruin SWMBOs cooking pots?

sp0rk can you expand on making your own candi sugar? I could google it, I know, buuuuuuuuuut, meh, I wanna hear you tell us.

In addition to what the guys have said about secondary fermentation above: I rack to secondary on every brew so that I don't have to whirlpool. Means I get a better yield, as 100% of the trub goes to the primary fermenter and settles over the duration of primary fermentation, then rack to...

I am not able to help with that I'm afraid. I do mine based on experience. e.g. 6.667g/L for a medium-low carbd ale; 7 g/L for a medium carbd ale; 7.5 g/L for a lager. My guess is your Cerveza will be around the 7.5 g/L mark.

Hey Statton this is a 17 minute question! Crikey. Here's some useful stuff in a related thread: http://aussiehomebrewer.com/topic/80723-bulk-prime-question/

Ooh and beercus is right, Nuremburg has the best Christmas markets on the planet. Keep your eye out for something called Feuerzangenboule (not sure of the spelling on that, but you'll know when you see it) it's mulled wine with rum and which is burnt with sugar. They're famed for it. You can get...

Mate - go to a little town called Gunzenhausen which lies only 35-40 mins from Nuremberg. It has the Schorsch brewery, which is known for making some interesting Bock biers. It was in the Guinness Book of World Records for a while as having the strongest beers known to man! It also has a few...

Good shout - might adopt a crash chill too.

But that's nearly 85%... regardless, like to hear how it turns out.

I'm also brewing one at the moment and won't get that sort of attentuation. Let us know if you hit 1014, be curious to see how it works for you.

I like that according to this forum, Barney is still an "amateur brewer".