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or stick the probe in a bottle of water, tis was I do, works fine.

That's just one mans opinion :) A recent one at that too, I used to swear by bulk priming, and still do for odd bottle sizes. I've read a lot of people have success by pouring it into your current fermenter and giving it a gentle stir, then wait 20mins or whatever for it to disperse. Stir too...

that will stir up crazy amounts of yeast I reckon, best to rack onto the sugar methinks. Even pouring into a new fermenter and racking on top of it normally doesn't disperse it thoroughly enough, I stir the bugger up and let it sit for 30 mins before bottling. Any less than that and I get half...

It's definitely full mash, and I believer the brewer has a fetish for extreme hop levels ;)

It also gets said about music... "No **** music, just music you like and the other kind". BS, I agree with bum on every count.

That was a favourite of mine of Saturday Keith, kudos to you sir!

Had a fair whack of everything. Highlights of the day were undoubtedly Wig&Pen's Berlinerweisse. Served through a randall full of cherries downstairs, and straight upstairs. Couldn't decide which was better. Safe to say that berlinerweisse is now on the cards for an upcoming brewski.

http://www.aussiehomebrewer.com/forum/inde...showtopic=49660 In particular the last page, there have been problems with them. When your spending that much, I think I'd fork out the extra $50 or so and get a robinox.

I can't understand how anyone can even kid them selves that theyre getting into a hobby because its cheap. hobbies by definition arent cheap. I started it because I like making stuff, in particular (like food) I like making, and can make better, stuff than you can buy pre-packaged. Sure money...

This thread reminds me so much of http://forums.overclockers.com.au/showthread.php?t=918462 not sure if membership is required to visit that forum, but I'm sure half of you are members as ocau. can't help but wonder if speedie is Fortigurn's friend he speaks of. The first few pages are gold...

it doesnt really matter, depends on pressure in the headspace. either a little bit more CO2 from the headspace will dissolve into the beer, or a little bit of CO2 will come out of the beer into the headspace. Either way, the amount of gas we're talking about is next to nothing, just disconnect...

I'd use less roast before adding lactose... it hasn't really got that much roast in it anyway. On another note, big beers are always way too sweet, I'd be tempted to mash low and replace some of the base with sugar. Better yet, if you dont like big roasty stouts, just look for a nice porter...

gold! I want the stove and the chest freezers...and a glass washer..and the ice dispenser... hmm....

yeah I aim for just over 30L into the kettle, normally run off for 1-1.5hrs as a fly sparger.

my 1/2" poly carb tube is from specialised wholesale and plastics in lambton, nsw. I got a 2m length for about $12 about 4 years ago. I'm almost certain it's 1/2" OD, I bought 1/2" compression fittings to go with it and they fit like a glove.

half of you seem to be missing this part of the OP. Obviously not a keg problem. Frozen lines or blocked tap would be my guess.

vinegar is acetic acid. either will work. weak acids like that clean copper well

yeah I know a bloke who turned on a fridge after transporting it on it side, didnt wait long enough and it literally exploded, hollywood style.

Yeah actually I think it is :P either way, the term "cold crashing" really grinds my gears.

<rant> finally, so glad to read crash chilling. I'm sick of people referring to CC as "cold crashing". that doesn't even make sense! grrr! ::shakes fist:: </rant> on topic, you can bottle at any temp. For the beer to condition and carbonate it has to be warm enough for the yeast to be working...