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No, probably not Pollux. Not a client at your place. :) Cheers - Fermented.

Hey Fiat How did it come up after aging? Cheers - Fermented.

Hope they comp him a martini at least. :) Not the 'orrid Kir Royale they make in the Endeavour Room. :D Cheers - Fermented.

I have a bunch of the dried blocks of it. It's like little brown hockey pucks and a total b*stard to to use in cooking. Mortar and pestle is near useless... Maybe military mortar? :D Just had a look at the pot of palm sugar in the cupboard. It's marked as 'pure palm sugar' and smells kinda like...

Recovered fine. This was a few years ago, but have been warned to stay off the tonic water. I like keeping my internal organs internal. Cheers - Fermented.

Guys - possibly not worth it. I had a post-immune reaction which caused my platelets count to drop to 4 (normal is 200 to 400). The post immune reaction was a result of being hit by two kinds of glandular fever (I didn't even notice them) in less than six months, according to the blood work...

I did a Tsingtao clone last year. Was 1042 OG and 25 or so IBU off the top of my head. Basically use any German hop combination, after all, it was the Germans who taught beer making to the Chinese and Japanese. I was shooting to match the 'good' Tsingtao in China and not the one we get out here...

Yes. I got a couple at an LHBS for $5 each. The cheapest way to get them, if you don't mind used glassware is to watch out at places like Grays Online when clubs and pubs go out of business. You can usually pick up a job lot of say 80 schooners or mixed middies and schooners for about $20 -...

I thought yeasts and freezers didn't mix owing to the cellular membrane rupturing on thawing... or am I mistaken? Cheers - Fermented.

Before I had BeerSmith I used to keep a spreadsheet of all the materials, amount per brew, etc. BeerSmith makes it rather easy. It's nice to be able to point out how much is being saved on beer for the sake of a little bookwork. It's nice to know that a half decent ale can be made for about...

Top tip! My old SS strainer is starting to become the worse for wear after straining grain and wort, so a couple of these conical strainers sounds like just the thing. Thank you! Cheers - Fermented.

I messed around with coriander seed and dried orange peel from the Asian grocer in a brew. Both are common ingredients in certain Chinese and other Asian cooking. A couple of bucks. There's a Hoegaarden clone recipe around here which will give you time time to throw the goodies into the boil...

This is actually something I had been wondering about. No matter how much grain for steeping I add to BeerSmith recipes, there is no gain on SG. That said, the most I've added is about 1 kg as an entry in a recipe... usually don't go past about 400 gms. However, the few that I've gone north...

I usually rely on room temperature glasses and cool beer. The only time I go freezing them is if I have mega-swill consuming mates coming over. I accidentally over-chilled some beer in the freezer (excess from the fermenter) yesterday. Beer slushy indeed! The icy bits at the top had most of...

I'm just about to hit 40 and the missus is already badgering me to go for a full medical. I, like most blokes, am allergic to doctors at the best of times. However, after years of hard drinking with clients after years of being one to party-hearty, maybe it's time to let common sense kick in...

Link broken. Also, consistent beer drinkers should be taking extra zinc supplementation to avoid prostate cancer, or at least that's what my GP told me. Cheers - Fermented.

I did one similar to this not long ago but I made a critical error and let the orange peel go into the fermenter because there was not enough citrus flavour when I tasted the wort before pitching. The coriander was there in a mild and pleasant form. End result was dried citrus flavour beer...

Yep, that's about the extent of it. Seems all magical and complicated until you do it. :) Only thing to point out is that it needs two hours at 80C+ (say 80 - 90C) to kill off most of the bad bugs. I just set 80C at the beginning and leave it there until it's done. Cheers - Fermented.

I do much the same as everyone else above: * Steep * Boil with LME / LDME to 1.040 to aid in the extraction of the hops * LME bulk in at last 15 minutes * 2 - 3 kg ice into the fermenter * Hot wort in * Cold water from the laundry tap full pelt to get extra air in * Stir, stir, stir to combine...

No, unfortunately. Any seller can refuse to sell to any person or organisation for any reason they see fit. How this bloke has done it seems rather unethical. However, he's putting his long term income from his dealer channel against his retail channel which if anything is a sound business...