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yeah fair enough, I was flying past and misread the question.

Mainly they sell or give it to cow and pig farmers.

I understand Perth royal show entry entitles you to a big tasting session afterwards that is well worth the cost.

Sad news. Brave men who have given the ultimate sacrifice for our country. Lest we forget.

I couldn't play the vid from my iPad but the description sounds aweson kieran. If you load it onto YouTube post the link and I'll have a sticky beak. Cheers

Copper is supposed to help with yeast health, or so I was taught on the ecu sort course when Hugh was discussing tuns. Apparently some old breweries that have converted to SS leave a piece of copper dangling in the boil to still leech some copper. We didn't get to bogged down on the...

I guessed it was an ale given he has a ferment temp goal of 20c.

Agreed, You have both wort and starter at the same temp, just about, so no shock issues. IMO you would ideally be pitching a few degrees under the fermentation temp your aiming at but you have nothing to gain by waiting for this given the equally temps. Whether or not the slow start will cause...

awesome deal JYO, If I didn't have two cascade's I'd be at your door already

heheheh gold

I remember Hugh explaining Tim wasn't available last year. He writes a lot of the IDB publications from memory. I got the feeling Hugh felt apologetic about that like we were missing out on some good intel. hugh is pretty bloody great with the lectures though. Mate great idea on the 20 things...

Love to see the rest of your build andy

I think John's new setup with Ferral in welshpool has been completed so he may not be brewing at ECU any more, never know your luck. make sure you get public transport so you can enjoy the beer sessions after guys. Definitely a good way to 'consolidate' the days learning.

from extract through to all grain Ive liked this process. Its easy and works ok. If I have the time I like to crash chill at no more than 10c drops in temp (over 24hr)periods until down to 2c. leave to settle a few days then rack to secondary. let that sit for a week or two then off to the keg...

I just had my first beer in three weeks tonight. Been running 30kms a week as well. I'm way to unfit so this has been an epic achievement. after no beer a pulled out an 11 k run just for giggles. WTF? Now enjoying a pint of Monteith's Doppelbock for the troubles. Good luck in dry July brewers...

what spirits you making punkin?

yeah, hoping the clean and dry characteristics plays in my their favor.

1050 It was gut wrenchingly hard. I kept finding myself back in front of the hop freezer. If they don't like it I'm popping the keg lid and throwing a bag of flowers in. I may as well enjoy it!

Found out father in-laws 60th is involving a surprise get together of all the boys in the family going to the derby on 04 August. The good women folk will transform the front formal lounge room in a western saloon while we are at the game. So Ive got to brew for it right. It's a bar room...

Last week I was reading a wine blog. The guys were topping up their oak casks with wine from corny kegs so they could further reduce oxidation. They used, I think, nitrogen as the gas. I'll see if I can find it later and put the link in this thread. Ciro