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I wouldn't do it, I reckon you'd crack it. You can buy these things from $2 dollar shops.

I flew over this region a week ago. I was watching the inflight map and the conflict came to mind, but I thought at 30000 feet it'd be OK. I've heard rumours that some of the eminent doctors and researchers on AIDS/HIV were en route to Melbourne for the global conference. Tragedy upon tragedy...

Yep it solved the issue. That said I never had it burn so bad it affected flavour noticeably, but my hefeweizens were a tad darker than they should be.

I had some scorching issues with my KK element, but only with 50% or higher wheat beers. Solved it by striring as much as I could while ramping to boil.

Their "Otway Chainsaw" is one of the best beers I've tasted on tap. In a bottle, it's a bit meh. I like their beers in general though. I reckon more Aus micros need to filter before bottling or something, as consistency can be pretty bad.

I won't gloat too hard, but I just got back from 3 weeks in Italy. The main culinary highlight for me was a random purchase of a skanky looking 3 Euro link of Salami from a Market in Florence. I found out that it was a truffle salami. One of the most amazing cured meats I have ever tasted. So...

I have the same issue. I think as long as you dry them thoroughly they're alright. I have had one cartridge go bad and taint a batch I filtered with a mouldy smell.

They used to sell shitake inoculated logs at ceres in brunswick.

I've been thinking of making pumperknickel, as you can grind the rye fine enough in a grain crusher

Dang, have been in China the last 2 weeks without much internet access :( suppose I missed out.

It's the font mountable variety. $50

Hi, I am not using this, so it has to go! It is a kegking model, been used 2 or 3 times. Comes with a dodgy spacer I made so it can use Coopers longnecks. $60 Pickup preferred. Chadstone/Oakleigh area.

Well, I can say my Saison is one of the best beers I've made so far, delicious and dangerous at 6.4%

I don't need a fatwah to tell me not to see something with Russel Crowe in it.

How do you know there's a vegan in the room? . . . . .. . . . . . . They'll tell you.

I have a Vic Secret Saison carbing up now. Tasted pretty good out of the fermenter.

What about a weight on top of the mash pipe to keep it sealed? Then no need for clamps or drilling a hole for the threaded rod. Might take a bit of stuffing around to find the right weight, but I reckon it could work.

I have 20-25 brews on my KK element no problems. Am maybe going to incorporate it into a herms tube at some point

Awesome tips will give it a try soon.

I miss Preston market :( Getting elbowed in the face by grannies over a $1 box of eggplants... When I make bacon these days I get the bellies with ribs in and bone them myself. Usually end up with more meat than if I get them pre boned.