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that would be his copper recirc arm they discussed jiggling in the OP. :P

I'm more concerned about the use of a sonicwall as your edge router/security appliance.

One thing to note for those not rinising their trub collection is you have to take into account volume taken by protien, hop particulate etc settling. This is where Mrmalty calc comes in handy, i typically will double (or there abouts) the volume needed compared with pure cells. The old...

1) A few sours. Hopefully i can do 3 a year to get some serious blending potential/vintages happening. Brewing a supplication inspired sour over xmas. http://russianriverbrewing.com/brews/supplication/ 2) Fine tune the brewhouse repeatability now that i have my HERMS complete. 3) No bad...

drop the chocolate malt unless your brewing a hoppy american red? Oh, i think you also need more cascade, chinook and Columbus! :P

regardless of the chilling method, dry hop it the same way. for me, when the beer is 2-4 SG points away from terminal gravity i dump in the dry hops and hold at fermentation temps for 4-5 days. Simple.

I'm ready to keg my "destroyed the false bottom" pumpkin ale some time next week and in anticipation of the 4 lb of 2012 northern hemisphere hops I've ordered, I'm brewing a clean-out IPA tomorrow to reduce the volume of hops currently stored in my freezer. 450g@45L IPA sounds like a fair...

Looks like milky starch haze to me or a lot of yeast there Don. What was your wort clarity like into the kettle? I also crash chill all of my beers, i never take Weizens or any beer for that matter direct from fermenter to the keg without at least a 1-2 day rest @ 2-4deg. I want to avoid any...

I midly overdosed my wort on the weekend, i typically do double bacthes and accidentally added a double batch dose to my kettle for a single batch size. I had the same kind of ploom as you describe/show although not as wild as yours. I was also brewing a pumpkin beer which had the worst...

Never brewing this again after a 2 1/2 hour mash, cavitate my hoses and buckling my falsie. It better be good! BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Jack-o-man Lantern Brewer: Style: Spice, Herb, or Vegetable Beer TYPE: All Grain Recipe Specifications...

IIRC, the plastic used in these bottles is not rated for the high and extended temps required for NC.

i used to sparge at 77 but decided to sparge at 73 in an attempt to identify what was causing my out of control permanent haze (ended up being filtering/excessive residual starsan). Stuck with 73 deg for a couple of years. Since going to HERMS i sparge at my dextrinization rest temp (72 deg)...

Paulaner, kinda small, not a great atmosphere but good beer as expected. Archipelago - This was awesome from what it looks like according to their website these days. I had been there every time I had been in Singapore. Awesome food at the queen annd mangosteen if thats what you're into. Their...

end thread. http://www.aussiehomebrewer.com/forum/inde...showtopic=41025

there is your answer. http://en.wikipedia.org/wiki/Atta_flour and for naan http://en.wikipedia.org/wiki/Maida_flour

i still have the 500g given to us from ANHC 2010. Weyermann produced it but i dont know if they still do. I havnt bothered using it yet as i was going to throw it into a belgian wit along with my unmalted barley. 2 years on and still havent brewed one.

http://www.thebeertapstore.com/Default.asp same as brauman by direct from his site and avoid the ebay costs. great guy to deal with. awesome taps! :icon_drool2:

I dont know if postage is an issue as i would have been popping it in a aust wide pre-paid satchel. Of course, i am heading to the states on the 18th. So i could potentially supply something a tad more special than my latest beery creations.

as noted, it could well be the drivers required for the HDD, not suprising for a laptop installation IMO. I have had to do this once before and its somewhat a pain in the arse, moreso for a laptop installaion if you do not know the HDD manufacturer/model. godspeed little man. i would...

.. The hunt, IS ON! B)