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Congrats guys.

I tried belgian cooking chocolate in a porter once, adding it in the last 10 minutes or so of the boil. Can sort of taste the chocolate, but seemed to just get the bitter taste from it. Not sure I would add it to the boil again. Any thoughts on adding in secondary? Wreck.

Thanks Ray. Congrats on Illawarra Champion.

Quick question: In the results, what does the first number mean?

Hey, my stout came 3rd! :D I owe a lot of the result to the guys on here. Only started brewing last year doing K+K. I've spent many hours at work on this site, learning as much as I can. Thanks, Wreck.

Why 15 and 0 minutes? (This isn't questioning the suggestion, just wanting to understand the process).

Ray, What's the turn out been like? Cheers, Wreck.

One thing with the Coopers kits. The kilo of "Brewing Sugar" is mostly sucrose, with some malto-dextrin thrown in. I'd get myself some DME or a brewiser bag or something similar and use that instead. Use the coopers sugar when you start bulk priming. Wreck.

And the Coopers kit comes with a great instructional video starring Paul Mecurio and a blonde who doesn't like beer... :D

Got a bock in primary and a pilsener in secondary at the moment. Not sure where to go next. Maybe a hefeweizen.

Haven't used it, but check this out: http://www.aussiehomebrewer.com/forum/inde...?showtopic=1277 CaraAmber looks a good option.

Sounds like Amber malt.

How do you guys normally package up your beers to send to the comp? Thanks, Wreck.

When I started out, I was trying to replicate beers I liked. The more I looked at recipes, the more it became about making different styles, and tweaking things to my tastes. I'd say try some different beers and styles, work out what you like, and just experiment. Thats the fun part. Wreck.

how much do you brew to forget about two fermenters?!?!?!? :o

Thanks mate. This will be my first comp and didn't want a disqualification already B) Wreck.

The guidelines say you need a 750ml bottle. Any chance that 2x375ml would be accepted. One of the beers I wanted to enter has only 375s left. Thanks, Wreck.

Fair call, but I'd say most of us would rate our beers compared to what you find in a pub. We brew to our own tastes, afterall. I agree it's a bit pricey, but any up-market restaurants/pubs in the Sydney CBD are similar. I was once charged $9 for a can of guinness! For me, I like places doing...

Food was good, but the important stuff, my attempt at sounding like I know how to judge beer: Organic Pale Ale Fairly balanced, leaning towards the malty side. Very easy drinking. Pilsener Not as strong a saaz hop character as the James Squire, but a nice refreshing beer. Bock First time I've...

Meeting a mate there for lunch today. I'll report back this afternoon.