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He's not the Messiah, he's just a naughty boy!

Water boils at 100 degrees. The 68 is for mashing.

No one expects the Spanish Inquisition!

1.016 doesn't necessarily mean it will be sweet. Many of my beers finish around that mark, and aren't sweet. The malt/hop balance affects sweetness/bitterness. How do the samples taste? Wreck.

Sounds like you're cruising! Looking forward to the next change over :D

I've done a stout beef pie a few times. The recipe varies each time ( I usually throw what's handy), but basically it's this: Ingredients: Steak, cut into cubes Onion, diced 1 clove of garlic Mushrooms, carrot, peas, corn or what ever else you want to throw in. Bacon sometimes Pastry sheets...

Camperdown Cellars on Parramatta Rd has it. Saw it there just the other day. Wreck.

The temperature you take your reading does have an affect the SG. Also, if the wort wasn't well mixed, your readings could also be a bit funny. BTW, I think the yeast that comes with Coopers Lager is really an ale yeast. Lager yeasts like cooler temps around 10C. Anyone know for sure? Wreck.

What else did you throw in? SG of 1030 sounds a little low if you added a kilo of malt or dextrose. You probably didn't need to brew it that warm either. Whenever I used to use the cooper's yeast i'd brew around 20-22 C. The 1012 to finish depends on what else you threw in. Most of my beers...

Snow, sounds like I've got a similar set up to you, but I've been adding the sparge water at high 70s. Definitely will up the temp next time. Thanks, Wreck.

And what happened to the I in aluminium???

I do the same thing and use coopers kits as my base. I usually go for the lighter ones though, and get the desired colour with the grain. I'd go some chocolate or black malt. Not sure how much with a stout kit as it's already pretty dark. EKG hops are the way to go. Never used fuggles, but I...

PM, the Douglas Adam one was about the Vogon Constructor fleet that destroyed the Earth. Something like "they were floating high above the Earth, just the way that bricks don't"

Doc, that's four ale yeasts :D

Yeah, filled it with hot water and neo-pink (just what I had handy) and left to soak last night. I'll see how it comes up tonight. Thanks, Wreck.

Did a partial mash a week ago, and everything went prety smoothly for once, or so I thought. Last night, went to move my esky and thought, that's a bit heavy. Opened it up, and I had forgot to empty it out. I've had vomits not smell that bad. Really enjoyed cleaning that out last night. Wreck.

By sweet stout I mean milk stout, which has lactose in it, doesn't it? Haven't worked out the recipe yet. Looking at a partial mash with some pale, roasted and maybe some chocolate malt. Wreck.

Yeah, don't want it too sweet as such. Thanks, Wreck.

How much lactose would you put in a sweet stout? I was thinking along the lines of 250g for a batch around 20 litres. Thanks, Wreck.

Certainly turns things upside down. Only just tried FWH for the first time a few weeks back (both in secondary at the moment), so I'm interested to see if there's any difference. And with my crap effiency in the 50s, I'm not keen to only mash for 20 minutes, although I think my problem is...