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and reason? cuttings are so small and easy.

i wonder why they seemed so excited then?

hehehe finally, an out of towner Mate, a while back a bloke called Duncan made alcoholic lemonade and sold it in kegs around Adelaide. It was a pretty big hit. We bought a keg of the stuff once and drank it until we almost drowned. The batch must have had about 2% alcohol. But generally it was...

potassium sorbate P&C how sweet is a glass of milk?

so you're using a "mash tun"?? Crazy! ;) Start a thread about it!

do you strip the leaves off Wayne? (and wait a while?) Kai, that's just the glass method but less water :P

PM him. I don't have the recipe. Did you try some mayo buckets or crank up the sewing machine?

AHB member.

now Domonsura is on the scene, 95L seems to be becoming the standard.

Now imagine an extract brewer with this same conversation. "well, I got out the trusty can opener and boiled the kettle! Whew! What a brew day! I'm glad I got up early. I tell you, when I opened that packet of brew-booster #4, the smell was almost... non-existent...."

I don't do anywhere near that much work propagating cuttings, I just cut about 4cm off, strip the biggest leaves off and chuck them in a glass of water. No hormones, no powder. About 3 days after you've given up because nothing's happened they shoot little white roots out. Let the roots grow a...

why are you adding lactose P&C?

still better than drinking Carlton Draught BB!

i can't remember the mild having any yeast in the bottle... ?

I'm just about to have another go at using Windsor. Would you use it in an easy drinking Pale Ale (4.5%abv)? Maybe lower the crystal to account for low attenuation?

I don't think so. try the Barefoot or Monteiths Radler then compare that to the awful 2.5%abv bitburger shandy that lists lemonade as an ingredient. Totally different styles of beers. it all depends on if you like heaps of sugar or just citrus.

a little of the darkest you've got.

Nice work! I think too many people use pale malts and then too much roast and black malts. It's all too burned and acrid for me. I did a porter with dark munich as the base and caramunich 3 mostly. Some choc and bugger all really dark malts. Mashed fairly low and underprimed the bottles and...

Actually, if you have some tap lube, maybe I can bring it over to your place and you can show me how to strip it down and adjust the handle thingy ring. I have a kraut lager, NS/Cascade pale ale, dry as chips and tart-as-a-tart hoegaarden clone (Kai, you were right, too much raw wheat!) and a...

I don't like sweaty nut-sack weather either. Northern QLD and further up through Asia is only good for visits I reckon. I can handle 45C+ in the shade when it's dry as chips and plenty of cold beer and water.