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Possums attacked mine. I soaked rags in Seasol, that kept the little buggers at bay.

I want to pass this story on because retailers should be applauded when they conduct business like this. We did a bit of a monster brew day last Thursday. Brewed up a RIS and an Oatmeal. During the sparge we noticed we still had a lot of sugar still in the wort. Cool, let's do a third batch. I...

Saison

Here you go... http://www.youtube.com/watch?v=rHBzTubj33g

Wide Eyed and Legless, get on some James Carr action. You'll thank me later.

Robust Porter 1.060 38IBU 86% Golden Promise 4% Chocolate 4% Medium Crystal 4% Special B 2% Black Malt Centennial to bitter An once of Willamette at 15 and 5 Wyeast 1098

Why did the hipster burn his mouth? He drank his coffee before it was cool.

1. Cocko: 1 x Weyermann Acidulated Malt 1) Cocko 2)Brewnut 3)Black n Tan 4)Symphony1975 5)Mardoo - Weyermann Caramunich I 1) Cocko 2) Spiesy 3) Brewnut 4) Grainer 5) AJ80 - Weyermann Vienna 1) Cocko 2) Spiesy 3)Brenthor 4) Brewnut 5) Symphony1975 - Weyermann CaraBohemian ($65, $13 each) 1) Cocko...

U Brew It and places like that can create labels. Tried that?

Saison!

So you're just leaving the pot out in the sun? It'd almost work!

I've got 10L of Cider that looks like it's not fermenting. Damn S-04. I have another pack if dry yeast in the fridge, but it's a Belle Saison. Am I going to end up with 10Lof undrinkable Cider if I pitch the Saison in?

Mine is Boab Brewery. It stands for Brew On A Balcony (I used to in the last rental we had). I like it because it makes reference to a native tree as well. Coincidently, those trees look a bit like bottles and can store a considerable amount of liquid (too bad the kegs don't seem to retain their...

What a novel way to get the kids doing household chores.

I read something recently that Jazz got it's name early on from jism or ****. Could be ********, though. There's this (http://www.etymonline.com/index.php?term=jazz) to back me up, but it is from the internets. Gives new meaning to 'All that Jazz' :O

In my experience, this yeast will do 95% of the ferment in the first week, then take ages to finish and drop out. It should go below 1.010, but many factors can effect that.

Here's mine. Melbourne's summer is only beginning, so it's a bit late this year. The amount of laterals sprouting the past few days is phenomenal. I spotted 4 new shoots as well, so I put some more strings up. I'm hoping to get enough for a double batch of wet hop pale.

Pm'd RE: heat pad

This...

Saison. It's just been legged, so there's a bit of yeast haze. It tastes like summer, though!