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I work in stockfeed related industry and the unfavourable weather conditions for the current harvest has led to a decrease in quality of all grains, including barley. Lots of feed grade barley around.

Been a few years since I put my setup together, and I waited until parts came on sale to minimize cost, but a quick look at current prices from all the suppliers I used and the total comes to around $275. Mine is an electric powered 38L pot, which I get 20ish L from.

It warmed this old front rowers heart to see a dominate Aussie scrum!

Cheers mate, great feedback. This was actually the first IPA (and only at this stage) I've brewed. I put the recipe together myself. I was pretty happy with how it came out so glad you liked it as well. Recipe is on the laptop I don't use much anymore. There's a few recipes on there I want to...

BCF have their crab cookers on sale again. I use this for BIAB. Added a 2200W element, ball valve and temp guage. I get 20ish litres out with a grain bill of around 5kg. The insert is really handy as you can line it with your bag then, when the mash is finished, you tie the bag off and lift the...

For me, it would be the three P's...Pilsner, Pale Ale and Porter. With these three brews you'd cover a majority of flavour profiles from light and crisp through dark and chewy. These would be the workhouses of the brewery to keep sales ticking over, but there's enough scope in each style to keep...

Here's what I currently have, as well as Dan Murphy's and Boozle on the second page.

HopDog BeerWorks at Nowra did a chai tea-infused Pale Ale a while ago called Chai Fighter, which was quite tasty. If you google up HopDog and send the brewer, Tim, an email, he may give some advice. He's always been happy to talk all things beer when I've been in there.

Not holding out any great hopes for the flavour of this beer, but will probably grab some even if just to add to my bottle/can collection that I plan on displaying when I finally get around to converting my garage into a man cave. http://www.beerandbrewer.com/acdc-to-launch-beer/

I have a 2200 element in my kettle. The Mrs kept telling me all my beers tasted like ash, but I couldn't pick it up so told her she was full of **** :D. However, I did notice the burnt / ashy taste on a CPA clone I did. Was not a great beer, drinkable, but not great. Still hadn't figured the...

I can fit two 20L cubes (which I ferment in) in my fridge very snuggly. If I've only got one in, I hang the probe in the air near the fermenter. Not best practice I know, but a bit of experimenting has shown to me that rigorously fermenting wort will ~2c higher than the ambient temp so I set the...

I use this calculator for starters http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ If you put the date of manufacture in and it comes up as 0% viability, just adjust the date until it says 1% and go from there.

I fully admit I'm a complete novice when it comes to Belgian beer styles. I've tasted a couple, but never brewed any. I recently signed up to the Bridge Road Beer Posse, and get sent a case every three months. My first case came this week, and included three stubbies of their Chavalier Biere De...

I have three boys. I try to instill in them it's not acceptable to abuse anyone, physically, emotionally etc, regardless of gender. My only exception is if they're physically in danger and there's no other option, do what you have to do to protect yourself. We're expecting our first girl next...

I consider myself to be a bit on the lazy side regarding cleaning, but seriously, it takes about 10 min to clean a keg and lines, and you only have to be actually present for about two of those minutes.

Haven't made it yet, will wait for it to warm up a bit. What grain bill and hops did you go with?

I have a 2nd hand mill I bought of a member on here. I used to buy 25kg base malt and mill it myself. Then one day my HBS only had 25kg bags that were already crushed. I wasn't sure about keeping that amount of crushed grain, but didn't have much option. Used it up over a couple of months any...

Some great thoughts as on here as always. My main thought was to push the Coopers yeast to it's limit to see what it brings to the party. I'm assuming strong pear and banana, as opposed to citrus notes of a traditional Saison. I'm still keen to try the idea, taking on board that it won't be a...

Given the Australian climate and the nature of the Saison style (ie refreshing, dry, fermented at higher temps), they seem a match made in heaven. I'm surprised we don't see more Saisons brewed locally, or even more readily available locally. Anyhow, I've been contemplating brewing a Saison...

Don't put your grain into the fermenter. Steep the grains for the required amount of time, usually around 20-30 min in 60-70c water. You then need to boil the resulting liquid for around 20-30 min to kill of bacteria that is present in the grain, but remove the grain before you boil, as...