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Well, that information is clearly stated in the first post of this thread. Closing date is on the website home page. Cheers Peter

Hi Col, Correct just 21B no 21A. Yes, it is 2 entries per style. Judging date done Cheers Peter

Hi All, Full details are here http://prstemp.wixsite.com/esbcomp Closes for entries 21 July, Judging 4 August. Peter

Died in the proverbial after 7.5 hours and successfully sending 649 times. Recharging the iSpindel and will run again overnight P

So I spent some time reloading the BPL and iSpindel but with no luck so I lodged an issue on Github https://github.com/vitotai/BrewPiLess/issues/82 Based on the feedback I changed the iSpindel version 5.1.2 from the BPL extras and have modified BPL 2.7 with 20 instead of 12 per below Check...

I think that there must be something wrong at the brewpiless end as the ispindel worked fine to ubidots Perhaps I should re flash the brewpiless? P

Some progress today, I think - I had to use a different program for my Windows laptop which provided the IP of the brewpiless . Using your suggested settings didn't work. So I used Putty to see what the iSpindel was doing (not that I know what a good message looks like!) then reconfigured and...

Thanks I had a few things set wrong. My next challenge is to find out the brewpiless IP - I do not have the login to the router. Perhaps I should set brewpiless as a static IP/Gateway? at least I would know what it was! P

Hi Guys, I have built a brewpiless v2.6 which is working and now I have completed my iSpindel v5.8.5. However, I am stuck trying to configure the iSpindel with the brewpiless - which I suspect is my lack of knowledge about networks. If someone has a worked example on what they set up for the...

That is interesting, as Kaiserben contacted me and his beer using 059 attenuated to 1.003 from memory and he followed the recipe parameters. Perhaps being careful not to over pitch is one of the keys to using this yeast. I am now on my 4th repitch and I am really happy with the results. They are...

Most of the large Australian breweries from the 1870s onwards were using steam coils in the kettle so sugar would not be so likely to burn. There are some accounts of liquidising sugar before addition to the kettle. By the 1950s liquid sugar was being supplied by CSR which may or may not have...

I did a quick calc using Promash (yes I know) based on a 23l batch outturn of 1.032 with no sugar adding 0.94kg of sugar post boil, assumed 18l, results in 1.052. My recipe was based on adding the sugar to the boil. So adding the sugar to the boil or reducing the amount of sugar post boil would...

Not on the Crystal Ale and White Horse PA that I have done so far both with a fair amount of sugar . P

Well S-189 is Swiss and not WLP830 which from memory is what I recommended, but I am not the person to discuss the merits of lager yeasts. Try PMing Barry Cranston P

Schooner barley would be an excellent choice - I believe it was introduced in 1983 others may have more information P

You are a one man marketing department - "the best beer book I have ever read" is quote of the week. P

Interesting, unfortunately, I have found no production details for sugar beers. This term seems to have been coined by the press. The earliest production log that I have seen was from Tooth's the 1844 XXX which was detailed in Bronzed Brews it had 53% sugar so that could have been classed as a...

I add sugar to the boil and 059 seems happy 24 hours in P

It took me a while to convince The Brew Shop to get the Chevallier from Crisp in the UK. Now I am working through my favourite old recipes to see if it and 059 makes a difference from my previous tasting notes. Just brewed a 1931 WH Pale Ale today again with 059 P P

Did yours use Chevallier Malt? P