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We seem to bring botulism into the swollen cube argument a lot but all the information I've read / heard doesn't seem to mesh with the arguments against fermenting out swollen cubes. I'm not an expert in the field by any means (or any field for that matter) but what I understand about botulism...

I'd love to grab 2 if you still have any by Wednesday evening

People talk about "the risk" a lot but my understanding is if the wort has fermented there is no risk. From the article linked above: As it turns out, homebrewed beer probably wouldn’t hurt you, because the simple fermentation produces only ethanol, not its toxic cousin methanol, said Gary...

Not sure if this counts as a website deal but Core Brewing Concepts in Dandenong has 20% off hops today (possibly tomorrow too, can't remember what the ad said and cant check as no facebookz from work PC), details are on the facebook page

They've got 20% off hops today (& maybe tomorrow I think), check out the facebook page for details

Around 65C

Yeah, my FG was a few points higher than I expected, I even pitched more yeast (us-05) and gave it another week but the gravity didn't drop below 1.020 Edit: testing a bottle on thursday

Fixed it for you ;)

I love the idea but my understanding is there needs to be an opening at the top for the gas to escape, otherwise you create a "blanket" of gas which can insulate your kettle from the heat, anyone know more about that idea? BTW by gas I mean the hot air / burnt LNG fumes etc, not unburned gas...

Soak it in Porter or Stout for your first brew, port or sherry notes would be deilghtful in those ;)

I've had one sitting around for 6 weeks before pitching and had no problems with it, mostly I pitch within a couple of days. If the cube starts to expand you may have an infection though, so best to be careful. There is heaps of info on cubing around this site, run your eye over it before you...

That’s pretty much spot on, I try to get my wort into the cube before it drops below 90C, this gives it plenty of time to effectively sterilise the cube (by pasteurisation which occurs above 80C and takes at least 15 minutes)

I've put a bid on the element, just down the road from my house :)

Going to have a go at this on the weekend, sounds like fun :)

That's 5g and 10g of each of the four kinds of hops at each addition. This place smells amazing :)

Hanging out in the new factory with Micah at Core Brewing Concepts, giving his new rig is first run through. So much shiny stuff... The maiden voyage is a trip to flavour town with a double IPA, 5- of hops every 3 minutes for the first 20 minutes, then 10g every 3 minutes for the remaining 40...

I'd be keen on a few, I'm in Dandenong but could possibly pick a few up from you if anyone else out this way is interested.

The gravity went back up? I'd be getting a new hydrometer... Is there another AHB member that lives nearby who might be able to pop over and test your beer with their hydrometer / refractometer?

Listening to the latest episode of basic brewing this morning and they touched on this. Apparently botulism cant survive in beer so if it is actually fermenting & producing alcohol the risk should be zero. I'd be inclined to see if the gravity is dropping, and if it is let it ferment out. It...

I'm a 3V brewer and can't say I'll be switching to BIAB myself (however I have helped a couple of mates get started with BIAB), but I was really interested to hear about the idea of full volume mashing. I tried it myself with a mild last night and not only did it give me a few extra points of...