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And sorry guys i wont be able to make the swap. Absolutley gutted. Just not in a good space now, Still trying to find a house to buy so Saturdays are just flat out house hunting, also im on a bit of a detox for personal reasons. There are however some things i'd like someone to do for me : 1...

Mongolian will easily get it to boil, my LHBS guy use's a rambo burner on his 200L drum and it works fine.

Hats off truman, sure you ask a shitload of questions but that sure is one tidy rig. Hope you make some ace beers from it.

If you can start with gravity, no need for pumps you will be up and running in no time. Then when you are versed enough you can add a pump if you like.

Does anyone have a link to an article with the details in it?

who won the 4 or 5 kegs (including an old 9 litre!), the reg, bottle tree's, fermenters etc etc etc for $203.50? in broadford i think? edit - link -...

mobile while driving taking photo of a cop porsche EPIC.

whats the date for the swap again mate?

Burner.

I'd nearly bet both those case's are commecrial suppliers who use nitrates in their products.

You ask any old italian family if they use nitrates when making salami / curing meats....The answer will be 28grams sea salt every time. When was the last time someone died from a confirmed case of salami botulism?

You cant brew on the day until you have earned your stripes by catching a 120L mash tun full of hot water and grains that falls off a colapsed table. The only person that has that badge is manticle unfortuantly, everyone else lost their stripes that day including myself. Jumped the gates too...

I brought 16 of those Australian Brewery Pale Ale cans last weekend (about $55) First few were great, seemed like a S&W pacific ale clone, lots of pilsner, some wheat and a fair wack of galaxy. Then i got an overcarbonated one and it tasted ****, acidic with a real bite to it. Over the next...

http://aussiehomebrewer.com/topic/21143-recipedb-coopers-pale-ale-clone/#entry290041

also this is the 'AHB' of the sausage / salami world - http://forum.sausagemaking.org/

This is the old school one we used to use before we got the new one in the above link - heaps of old italian families still use these too -...

If you want to make both salami and bbq sausages DO NOT buy an electric stuffer, ala sunbeam, kenwood etc. In my experince they put to much air into the sausage and in the case of salami thats a massive no no. We invested in one of these -...

go for it, i think it would work fine, i have one on my kettl and have thought about using it on the mash tun before. cant be any worse than the braided hose ppl use.

If you know someone who works at Vic Roads....

it was $3 per L last year im guessing its still the same. 3 x 17L (cube) = $51