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Kind of looks like a scorpian of sorts search 'trinidad scorpian' for a few images. The colour however looks like a young hab so it could just be a bit deformed. I have the hab plants from bunnings too and my young chillis are the same colour.

I'm actually very tempted to do the same. My local has just installed 2 new double decker fonts 2mtrs apart with 10 beers on each. Out of those 20 beers the best choice and only ale is 'Tooheys old'. There is double of all beers and even triples so when someone orders 3 schooies of 'extremely...

I found it was really thin and flavourless with no sign of juniper. Imagine drinking half your beer then topping it up with sodawater.

Sorry to hear barls. Sounds like they just cleaned out the old stock. Possibly going under?? Bloody disgraceful anyway. When you dont get a reply to your emails post on there facebook. That was the only way i managed to get a reply. Although after they confirmed my membership they stopped...

http://m.gumtree.com.au/v?adId=1004866663 18 assorted beer glasses $10 pickup latrobe Vic

get 3 fermenters and brew 3 batches this week. and another 3 in 2 weeks when others are finished. no need to change your technique. fermenters are cheap as chips from bunnings and you can never have enough of them

Hey bnb I did a black chilli ipa (23L) and used three large red chillis diced up seeds and all. Threw them in @15mins to go in boil. Although I had a slight chilli taste I didnt get any heat. I would suggest aiming for around 5 chillis for your 18L batch or equivalent in dry flakes which I...

everytime i read this thread all i could think of was this just watched half an hour of there videos. hilarious! im not one though :ph34r:

yep id say infected looks like its growing a skin what does it smell/taste like? like stux said if you keg do it. if you bottle ditch it or let it do its thing as an experiment. you never know how it will turn out. ive had a similar looking infection before ended up being aceto...

i just got home and thought i missed it was googling for highlights. stoked i get to watch it all now and its free. pretty decent quality too

cheers for that mate

I brewed a Belgian pale ale with WL 410 Belgian wit 2. After harvesting and cleaning it still formed a Krausin in the bottles of yeast and lasted a week at fridge temperatures before dropping out. Thought it was an infection at first but ended up reusing the yeast again and it was fine...

Hard to tell from photos given mate. How long has it been fermenting and what type of yeast? my meads have had white yeast boats floating and hanging around the edges for the first weeks before. What worries me about the photos is the way it looks like its spiderwebbing in the middle( could...

<blockquote class='ipsBlockquote'data-author="neal32" data-cid="991966" data-time="1358681198"><p> Hi,<br /> <br /> My name is Neal and I enjoy beer. I often go out of my way to source craft beers. All my experiences with beers imported from the US have been top notch in terms of stability...

They look good. I hear they get pretty ****** hot too. Any chance of scabbing some seeds from one when you pick them? Happy to pay postage to the central coast.

If it isn't showing signs of oxidisation then i'd leave it for another few weeks let the lactose do it's thing. Not sure where I read it but It said 3 months a good estimate to when it should be done.

Good to hear you put down the split batch with those dregs josh My batch with the dregs was also explosive pretty sure I read it was a wheat sach strain in it so kicks off and ferments quick as appose to the Berliner blend which has a German ale(happily stand corrected). As for ferment schedule...

Im about to put this one down just waiting on the yeast i ordered. picked up cherries at the fruito for $6kg :super: 5L batch Lavlin 71B-1122 yeast 2kg honey 1kilo cherrys (frozen, pitted, thawed)primary 5-6weeks rack onto another kilo of cherrys for 5-6 weeks either rack again or just drop...

ive done it for a few bugged beers now as much like you had no idea if the beer was finished and didnt have a carboy to rack to. i also have one that i bottled at 1.004 and wish i hadnt as i now have an extremely carbed buggy berlinner which isnt so bad but is a bastard to pour.

fair enough. Id recomend buying something along these lines for your sours http://www.liquorcraft.com.au/afawcs0133827/CATID=0/SUBID=376/ID=339/SID=677749140/productdetails.html http://www.grainandgrape.com.au/product_info.php?products_id=8557 and then storing it in the darkest coolest place in...