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Tragic. Devastating for Sean Abbott, too.

I agree. The action described in this topic seems to be saying "let's make imported beer prohibitively expensive." I far prefer: "let's secure tax concessions so we can offer competitive pricing" Edit: I'm not referring to the ACCC action, I'm on board with that

Not sure if Podcasts are allowed, but like everyone else on the internet I'm listening to "Serial". It's like a stylised whodunit/documentary & while it's easy to feel cynical about certain aspects of it, it's certainly engaging so far.

I made this a while ago. I wouldn't ferment it, but it was nice. http://www.notquitenigella.com/2013/05/28/make-your-own-cola-drink/

I use dextrose. Not really sure why to be honest as table sugar seems just as good. I've heard of people priming with things like honey & maple syrup, but the consensus seems to be that the amounts are hard to get right and once the sugar is fermented there's a very minimal impact on flavour (if...

Which is of course what I was referring to

Depends, did you cold steep the smug overnight or add it straight to the mash?

Yeah, it's not ideal but I think the probability of bottle bombs is high, so it's as much a safety measure as a beer improvement one. I agree though, a tester could be in order to see if I'll have dodged a bullet.

Ok, drinking this now. Aside from tasting pretty green, it's also very carbonated. I might "burp" the bottles and cross my fingers that this works out :s

That's my understanding too. I have the kölsch a few days at 20c at the end of fermentation, so I based the priming calcs on this.

Welcome Matt! Stay safe up there this fire season! AHB is a great resource!

How big was the wort Tim? You could always pitch a second pack?

Absolutely Mardoo! This was AG brew no. 12 or 13, still worry about something with all of them. Definitely a noob. It's like the old saying though: "just because you're paranoid, doesn't mean they're not all out to get you!"

Hasn't been especially warm, has stayed between 13c-18c in the garage, and I bottled around 10c. Have a bottle in the fridge right now.

We have continuing rant, and continuing happiness threads, so I thought of start this one. Every brew I do, I have some moments of anxiety over some perceived (or real) problem & I probably just need someone to say RDWHAHB. These things probably don't need a new thread (ironic, seeing as I'm...

My mate used to power through casked Moselle. "Don't mock the mosey" was his party motto.

We used to buy Hoyt's essences and mix them with sugar/water and it would somehow make some potent but awful *****. I can't figure out how it worked, surely there was nothing to ferment the sugar.

I recall reading a blog post where someone fermented coke & they said it was awful. Give your friend a packet of bread yeast and a 1.25L bottle of coke that you've drunk a glass from & tell him there's a guy on AHB who's curious.

Do! There's a couple of blokes talking about getting started brewing (though they're looking at BIAB)

Do most people tie up a fridge to do this kind of thing? I guess I was hoping that aging/sour fermentation would be more forgiving in terms of temp control. I figure from April to September the ambient temps would be between 10C-20C, but if that would be a major issue I'm not sure I could spare...