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The great thing about grumpys is that they create and test recipes, get the ingredients together, test the recipes and provide it all in a kit. I don't know of another homebrew store in Australia that provides such a range of extract++ kits. There are plenty of recipe books about. You could...

What a tricky question. Some people crush as fine as blazes and use plenty of rice hulls to prevent a stuck sparge. Others do a coarser crush to preserve the barley husk. Some argue that a light spray of water prior to crushing enables a finer crush and preservation of the crush. Others...

Not a recipe, but a recommendation for a bung fridge. A bung fridge offers insulation from the heat - swapping frozen water bottles in and out keeps the temperature in the ale brewing range. cheers reg

I recently tried transferring from primary fermenter to another after a couple of days - wort developed a new head of yeast and I left lots of rubbish behind in the primary fermenter - ended up with a lovely clean yeast cake. I've also had good success pitching directly onto yeast left behind...

The great Grain and Grape in Victoria used a coffee mill for years - an amazing story I only became aware of when they replaced it with a grain mill. cheers reg

It's a long wait for any gadget coming surface mail from overseas. I like my Valley mill but I was recently looking at the BC with the big hopper and telling myself how I could do with a second mill :-). cheers reg

I think that a high mash temp gives a thicker mouthfeel - if too sweet - maybe the balance between sweet malt and bitter hops was out? cheers reg

Depending on the recipes you're aiming at - some English ale recipes include torrified wheat and/or flaked maize. cheers reg

I've read that yeast plays a big part in the flavour of wheat beers - maybe try a different yeast to the one supplied? cheers reg

... brewing some mild lately - quite a few recipes in Wheeler and Protz - "brew your own british real ale at home" cheers reg

Toucan kit brews work fine - they're more bitter and darker than they'd be if you used 1 can + prescribed sugar, but they turn out fine (or at least the ones I've made using coopers kits). cheers reg

Malted grain does wonders for head - malted wheat is also a winner. If you're brewing from extract, I wonder if adding some wheat malt extract may help? cheers reg

My kitchen cupboards are full of longnecks and I have three fermenters in various stages of fermentation/conditioning. cheers reg

G & G is a great shop - one of the very best. cheers reg

I remember reading a hilarious posting on another list - might have been hbd - brews and views - anyway - one of the brewers was so displeased that his in-laws didn't appreciate his homebrew - if they brought a sixpack of coors or budweiser - he made them drink it outside the house before he'd...

I love the part about using brown sugar. I wonder if it would give a pronounced brown sugar flavour. cheers reg

I remember that message - it was from John Ross at Hopco. He'd been to a brewery where they'd successfully used aroma hops after 6 years - aroma was fine - alpha acids had dropped away to blazes. From memory I think they'd been in cold storage but not at freezing. I think I remember him...

I have a 10 gallon rubbermaid. I've used a b3 false bottom http://www.morebeer.com/ with a hoptech plastic bulkhead/tap https://hoptech.com/ Yesterday I did my first mash with a zymico bazooka T and kewler kitz bulkhead/ball valve. http://www.zymico.com/ http://www.northernbrewer.com/...

I haven't noticed it, but this has given me something to look out for on my next batch. It's amazing - the contribution that yeast makes. I think I'll pick up a sachet of london ale for comparison. cheers reg

I like the Irish ale yeast and am currently alternating between it and 1968. I never realised how great is the flavour contribution from yeast - it's a real eye-opener. cheers reg