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"It’s unclear how much the machine and capsules are going to cost and if beer tastes any good." I'd hazard: Lots and Probably Not

Yes please

The same reason we pay more for domestic gas than the countries we sell it to.

yes please

I wouldn't be too sure about that: http://www.cidrap.umn.edu/news-perspective/2018/08/study-finds-increased-alcohol-tolerance-common-hospital-pathogen Cheers Rob

Can anybody suggest somewhere in Melbourne to buy small quantities of Madagascar Vanilla Beans? The price has gone through the roof recently and most places seem to sell in bigger quantities than I need.

Yes please

No not the anti-perspirant

I don't usually name mine but I did once make a lager with Tettnanger called Tett Offensive

Good luck, let us know how it goes.

Yes, I did. I used (from memory): FWH 50g 10 30g 0 20g Dry Hop 20g Initially it was pretty overwhelming but settled down and now towards the end of the keg (of course) it's coming out nicely. That said, I think I wouldn't bother with the dry hop next time and...

Nice story featuring Alex Troncoso who has occasionally popped up on this forum in the past

Sorry, misinterpreted "loose dry hopping". I jiggled the tube up and down a few times when it first went in but otherwise left it alone. The pellets were wet right the way through when it came out a couple of days later.

I've got a couple of those. They work OK with pellets, haven't tried flowers though.

As per Wobbly (above): Try growing your starter to the second last step up you have calculated you need, then crash chill it a couple of days before you need to pitch. On brew day pour the wort off the starter and replace with the volume of your brewday wort you would have used for the last...

Here's some more: Do I want to crumble in Corneliusfat, and sometimes I do, then I put the bum in a sock I sewn of a fabric that IKEA had previously called Sarita. If you want to have similar fabric to sock or BIAB bag, there is a fabric called Theresia that should be as good. I cook this for a...

Maybe not. This from a Swedish brewers blog. I was particularly intrigued by the underlined sections: Exhaustion and page batch At 9 o'clock, the hot mash was already ready and ready and ready for the malt to be transferred to another saucepan. I got 16 liters on the entire SG 1,036 which...

What a brilliant mind. Must read his book again - I only understood about 10% of it the first time

Surprising that it's 25% sugar with 85% attenuation. Presumably the 2 hr boil contributes something too.

Mine was based on this