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I've found bottle carbonation to be a bit of a black art - am looking forward to setting up some kegs / postmix containers. cheers reg

I've been using a bung fridge for quite a while (changing blocks of ice each day). It works fine though I'll soon be getting a new compressor and a temp. controller. I really like the idea of being able to set the temperature and just let it go. I imagine I might have to do a bit of...

$80 for a counterflow chiller? That sounds like a great price Dave - do you have any photographs / specifications? cheers reg

Well I don't really *need* 2 mills but I like new brewing gadgets and that's probably why I may end up with 2 mills (though there are some other bits and pieces on the list before a second mill) :-) cheers reg

I think I need two mills and the next one will probably be a barley crusher ;-)

I'll second the ESB recommendation - excellent delivery service. Grain and Grape in Victoria also do a terrific mail order service - overnight express hops delivery. cheers reg

I had a bottle of Picton Bock at midnight. cheers reg

Speaking of losing wort - I recently left the boiler tap open while transferring wort from the mash to the boiler - left the kitchen - came back later and saw wort all over the floor. Happily it was only a couple of litres but it was a bugger to clean up all the sam. cheers reg

Flour is great for maximising extraction - so long as you don't get a stuck mash - (then it's awful). I'm currently crushing on the second finest valley mill setting - this produces a very find grist. I also use plenty of rice hulls. cheers reg

Hello all, This is my first time with Wyeast German ale yeast. It goes like a rocket. I stepped up the sachet a couple of times prior to pitching, have had the wort around 14-16 degrees and there's quite a substantial yeast head on top - big as blazes. Pretty tasty so far as well. It's...

I've been told that iodophor is no good for a conversion test. I usually do a test with iodine tincture - mash for 90-120 + mashout. I've not tried an overnight mash but it sounds worth a try. cheers reg

Good on you TL - if you can cook from basic ingredients, you can brew from grain. I reckon it's well worth trying - and if you decide it's not for you then someone is bound to take the equipment off your hands. cheers reg

Birko immersion elements work well - will maintain a good rolling boil for 25 litres. cheers reg

Think I remember reading on the craftbrewing list - recommended boiling the dried yeast for about 10 minutes or so. If you don't have any brewing yeast sachets, would you get similar nutrient value from boiling some bread yeast? cheers reg

Good on you. Don't worry if you don't notice bubbling - just means that the fermenter isn't sealed. cheers reg

Is JW taking over the world? ;-) Grain and Grape (Vic) and ESB (NSW) used to list IMC on their websites - appears that both have been replaced by Joe White. cheers reg

I tried a bit of dropping recently and I found it fascinating to see a lovely new clean creamy yeast head form on the 'dropped' wort. Yes, I thought - it really does work - (and with a grain brew, you get to leave a lot of gumpf behind early in the brewing cycle). cheers reg

I use IMC pale and Joe White 'classic range' ale malt and both are champion. Test brews are also a great idea. cheers reg

It could easily be 15+ - I've used yeast from secondary so many times now I'm thinking of getting some new sachets just to get an idea if my repitched yeast has altered character over time - and to try some other profiles. Given the right conditions (eg. regular brewing and a capacity to store...

Racking to secondary and leaving all the bit's of spent hops and gumpf (can be lots of gumpf if you brew from grain) from the primary leaves a nice clean layer of yeast at the bottom of secondary - good for a direct pitch when next you brew (if you get the timing right). cheers reg