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Does anyone know which of these plastics might contain BPA? I know that BPA (Bisphenyl A) is not very soluble in water, but very soluble in organic solvents (and my assumption is ethanol too - it being a common organic solvent). Anyone looked into this?

Update... The original SG was 1070. It's now 1018 and has stopped bubbling... The mash was for a medium body and it's got plenty of that... Now the taste... It's super weird... I used Wyeast 3763PC - Roeselare Ale... So yeah, she's got lactic acid and brett in there (I'm gonna have burn the...

Newtons? Do they sell other herbal oddities other than Cinchona?

I'd eat that... Mind you, I had a 'rat schnitzel' in a Laotian Market once... I'm thinking a beer with Barberries... Is that too weird for the Mash Paddle?

I also found my first night really welcoming - thanks guys....

Yes, Pisum sativum... Very common and very cheap to buy throughout the year. Thus they were often added to a grain bill to bulk out the carbohydrate. What I'm finding is that adding them is stuffing up my sparging rates and I have to add more liquid than you normally would for straight barley...

I thought I'd might share this recipe I did on the weekend... I did a 5 gallon batch... Fermentation now underway. Wort had a lovely, almost perfumed aroma with a clean and mild bitterness... Will be interested to know how it develops. SG either 1070 or 1090 (I'm at work, it's written on the...

Herbies (http://www.herbies.com.au/) has it... http://www.gourmetshopper.com.au/shop/prod...at=4&page=2 He's not cheap tho... I'm staring at a packet that the ex-gf picked up for me last week in california that says: Fermentation Solutions Campbell California (408) 871-1400...

I've doing a Medieval Unhopped Ale. Although we only have one Gruit recipe recorded, I'm using the general ideas of what they did for Gruit ales... Here's the planned recipe to be done this Sunday... Okay - Pulling out the herbs and ingredients for this weekend's Gruit Ale. At this stage...

I'll be joining you chaps at the next meeting... Roughly how far out do most of you chaps make your beers to line up with the comps. I assume a up to a month to brew, 2 months to age and mellow?

Make sure you use Juniperus Communis http://en.wikipedia.org/wiki/Juniperus_communis, as some of the junipers are toxic. If you do find proper juniper branches, I'd love to know your source?

They certainly did! Not only that, some recipes have eggs of different sizes - Egge the size of a groat. Egg the size of a penny... Etc... Some reenactment brewer in the US (I have the article SOMEWHERE) actually measured what kind of egg sizes equated to what SG... Would have been damn...

I'm a big fan of Rosemary in Brewing... One thing to note is that Rosemary tastes very different and different times of the year. Floral in Spring, quite resinous and bitter in Autumn... The best use of Rosemary is in Mead :) This recipe is from the Closet of Sir Kenelm Digby Knight Opened...

To be honest, I'm easy - Oak'd be nice, but I'm not fussy...

Pftttt... Looks like someone forgot to 'take out the trash' at the Abbey Weekend in Brisbane...

I'm living a bizarre existance between Adelaide and Brisbane atm... So I'm happy to mailorder...

Okay - the last time I used my gas and cornelius keg's was about 5 years. I've pulled it all out of my shed... I've got a regulator (with one smashed dial - crap!) What feels like 3/4 of a large C02 cylinder (can you get a partial topup from the gas guys?) 2 Cornelius kegs with lids, a 3rd...

Thank you for that. I'll send the chap an PM, see if he's got some at the moment... Although he's not be active on the board for the last 6 months, so I'm not very hopeful :[ I have a Rice Wine recipe from a Ming Chinese Manuscript - Ni Tsan's Cloud Forest Hall Rules for Eating and Drinking...

Anyone have a source for Aspergillus oryzae (Koji) culture. I can get Sake yeast, no problems there, but I'm looking for the Aspergillus oryzae to assist turning the rice starches into sugars. Anyone know where I can get a hand on some culture???