Search results

In between crushes I use a can of compressed air (keyboard cleaner) from kmart and give it a light blow in and around the moving parts.

I'll only have Cluster to divide, if you want a few just send me a PM.

I live on Central Coast and also recommend Chinook, as well as Cluster.

The general advice I was given is to start with a few varieties in a few locations, and by the end of the second year you'll know which ones grow best where. Certain varieties are easier to grow than others.

I use pretty much the same techniques as you do (including a high pitching rate), and 1056 just achieved 1.008 from 1.048 at 85% without any real explanation. I do find this phenomenon somewhat randomised as I've struggled to find a cause

I've noticed that you ask some survey questions on your entry form, are you willing to share those stats with the general public after the conclusion of the competition?

No offense, but every year I need to go searching for comp and cutoff date. Can you throw that on the landing page??

Also keen to know pitching rates

Just like there are definitive books for brewing, can anyone suggest a book or two to help speed my knowledge of growing chillies? I'm also assuming that there are sites too. Growing a hydro Jalapeno, Carolina Reaper and dirt grown Trinidad Scorpion. Landscaping garden over winter to prepare for...

I would be looking at the differences in dry malt, rather than the kit. Protein content of DME changes a lot.

[a cube](https://peopleinplastic.com.au/product/cb20lnatswa_-_20l_cube_nat_std_w_cap/)

I'm out. Trying to be good this month and abstain from heaven's nectar.

@Brewman_ is located just outside of Newcastle and sells Wyeast. I suspect that if you want White Labs instead of Wyeast you'll have to look at getting it posted from Sydney at the closest.

Bargain. If I didn't have one myself I'd snap that up.

It's not because Munich sucks, it just reduces the drinkability. I notice that malt in the background instead of blending in with the Vienna.

oops double post

2 kg - German - Floor-Malted Bohemian Pilsner (47.1%) 1 kg - German - Vienna (23.5%) 1 kg - German - Wheat Malt (23.5%) 250 g - German - Munich Light (5.9%) HOPS: 8 g - Dr. Rudi, Type: Pellet, AA: 11, Use: Boil for 75 min, IBU: 13.25 16 g - Cluster, Type: Leaf/Whole, AA: 6.5, Use: Whirlpool for...

Wet hops in the whirlpool, dry hop, and keg. Would probably drop the Munich by half, but other than that I'm pretty happy with it.

If anyone is brewing this weekend, feel free to come over and pick the rest of my hops. I have Cluster and Chinook sitting on the bine ready, combination of can't be bothered and don't have freezer space. Would be 250+ on the bines. PM me if you want them.

I didn't reference any particular recipe for the hops, I've always like a really earthy bitterness like a hop that Ella would give and so it's not so fruity overall. Hops still have a bite to them.