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Perc + Met (in correct ratio) = close approximation of PBW.

I'll take a bag of sodium perc and will split a bag of sodium met with a few people.

I'm in. Will see if I can rope in the neighbors too. If there's enough interest, would you be able to include some sodium metasilicate in the buy?

Surely if you wanted a good school night brew, you'd shoot for a Berliner Weisse?

I would hope so.

I had the same issue. Replaced the board. All sorted.

Sadly the retaining wall is coming down soon, so I can't string them up like last year. I may have brokered a deal with the neighbor to house them on his side of the fence for the season though. Hopefully I'll move them this weekend and sort out some lines for them.

Wouldn't have picked Goldings to be the triffid so early. Chinook is catching up rapidly though and you can't see it, the Victoria on the left has finally sent up shoots that haven't immediately died.

My 2nd year goldings and chinook are going absolutely mental, but the Victoria is a no go. Last year it produced a pretty big crop and it has loads of shoots but they break the surface, sprout one or two tiny leaves, turn brown and die. Wtf? It's in the same medium, same pot size and gets the...

The siphon in the link has cheap vinyl tube. It would be cheaper to buy 1.5m of vinyl tubing from Clarks. If you're buying 1.5m of tubing, may as well buy 1.5m of silicon tubing instead. Food safe and will last forever. (give or take)

For me, no. I've tracked my diacetyl problem back to insufficient aeration (from splashing only). Lately I've been filling the fermenter and running 1.5l into a sanitized 3l juice bottle and shaking until it is all foam, tipping it back in and repeating until the fermenter is full to the top...

So are you actually doing a mash-out? If you stirred 3 times and it was that cold outside, you must have lost a few deg. Then you added 21L @ 76 deg which given the volume already in your tun, wouldn't have hit 75-78 deg. These temps reduce the viscosity of your mash and make it easier to...

Cheers Bribie. I'll duck in later today. btw... HB is Hofbrauhaus. :beer:

Cheers for organising this BB. I'm just waiting for my PWM controller to show up so I can give the bars a decent test run.

That makes two of us :D Glad you liked it though :beer:

16. Ester Trub Belgian Dark Strong 8.2% WY #3655PC Belgian Schelde Ale. Just got home after sharing this one with the neighbour. Thought I should say thankyou for a fantastic beer. If my next Belgian comes out anywhere near close to this, I will consider it a success.

OP could always shop around...http://www.ebay.com.au/itm/Q-Max-Sheet-Metal-Punch-40mm-/190855874696?pt=AU_HandTools&hash=item2c6fe58888

Marzen 3kg Vienna 1.5kg Munich II 1kg Wey Pilsner 60g Hersbrucker plugs @ 60min 30g Hersbrucker plugs @ 20 min Mash in @ 62 deg 45 min, single decoction (mostly for colour) to 68 deg 35 min, infuse to 78 deg for mashout 10min. 60min boil Wyeast 2308 Munich lager 4L starter. Pitch @ 13 deg...

I recently installed an element in my ss urn. I used a 40mm bi-metal holesaw and arbor from bunnings. Went slow and used a bit of rp7 to lubricate it. Took less than a minute and the pilot bit and holesaw are still razor sharp. If you're not a fan of holesaws, try a punch instead...

I'm in for 1 x 30mm and 1 x 40mm.