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Has anyone recieved the feedback/results sheets? If so, email or post? Was hoping to see them before sending down beers to Adelaide.

Does this mean if Ross finished in the top 3, then 4th place now gets a 3rd??

Went down to Bitter Suite this afternnon. Great place to spend a lazy Sunday afternoon in the sun. Got to talk to Wade (Four Hearts Brewer), good guy and his Pale Ale is worth a go too. Would recommend both the bar and the beer. Will be back again soon.

How do you caramelise the wort? Just boil the b0ll0cks off it??

That's good to know. Will be interesting to sample the beer, could turn out to be a great beer!

Hi all, I have just bottled my first lager, an Oktoberfest style. It's been lagering in a fridge for the past 4 weeks. I would have like to have lagered longer but have to go overseas and wanted to bottle before I do. Anyway, yesterday I came to bottling and noticed that a lot of the beer had...

Just on that note, does anyone know how do bottles get poured when judging? Will the entire bottle get poured out, or do the stewards pour most of the beer leaving the last bit in the bottle?

What do people brew with Safale S-04? I am using up some old bits and pieces and have a sachet of S-04 to use. Was thinking about an English IPA. Just curious what other people use this yeast for and if anyone has used it for an English IPA.

Anyone recieved their certifcates/feedback forms yet?

How long was you asleep for?

I'm brewing a Best Bitter and dry hopping with Goldings. They'll be in the fermentor for 14 days or so.

Evening all, Maybe a stupid, irrelevant question but still going to ask it..... I have not dry hopped before, but am planning on brewing this weekend and dry hopping. My question is this, is there a max or optimum length of time you leave the hops in the fermentor when dry hopping? The reason...

Will be bottling myself this weekend so no tallies free, but will have approx 30 stubbies if you find yourself passing through Brisbane.

Anyone know the results?

would an Irish Red ale be considered a class 2 Dark Beer, or class 3 ales?

Cheers Manticle, exactly the kind of info I was looking for.

So assuming that is pale wheat malt.....

Hello All, I have made a few pretty decent Weizens using 50% Weyermann's Pale Wheat Malt and 50% Pilsener malt, and now I want to attempt a Dunkelweizen. I am unsure about what malt to use, and therefore wanting some advice. My questions below: Would you still use Pilsener malt or substitute...

Can't go wrong there, just bought myself one.

Slightly off the topic....... I am currently sitting in Boston airport. Been here with work all week. Managed to visit a few microbrewery bars in the evening. Some good, some not so good. Had the day off today and went to the Sam Adams and Harpoon brewery tours. Would highly recommend doing...