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if one opens a bottle of commercial soda water( as cheap as it comes) when it is at room temp and lets it degas for a couple of hours and pours it into a purged beaker, the DO meter placed in previosly mentioned water will read at almost zero. this is practice, not theorising. cheers.

right on. lab manager. how bad is the lack of water? currently live near grafton nsw, zero excitement with plenty of water.

kirem, any news regarding glenbar. just took a job down swan hill way. quite excited about having a local maltster, also quite excited to be moving back into the wine industry. hey, i will once again be on the same planet as powells malt. ah victoria, at least you don't have a $1billion budget...

standard american ale yeast bloats my guts for a week. it does more damage than bread yeast.

sorry stuster, your right, nothing negative on this thread... yet. can we please keep it that way.

i'll take the very slight drop in efficiency and the odd bit of stubble any day, for the superior price and flavour of powell's malt, i always come out way in front for value and quality. i am always amazed as to how many home brewers know so much more than one of the country's best maltster's.

could this finally be 3068 that did receive a brief announcement of release a few years back?

PROCHEM, for cheap SS ballvalves, might be a few dollars more than $12 these days.

its been three years since i moved on from the vale, i am curious to know if they have moved on from using 60L plastic fermentors.

got a eighty's model of one of these from canada via ebay. origionally bought it to steam heat a mashh tun. it turned out so well for the above idea gthat it never made it near the mash tun. i say go for it.

i had one shipped over from the UK a couple of years back(hi gene) and postage was $210. well worth it though, cannot describe how good it is to pull a 'half'.

one beer's joy is another beer's horror. seriously brett "infection"never goes away complety. i have a stainless keg that can't be cleaned. by the way i sampled an infected wine barrel to try with beer. it did manage to get into a 20 tonne cabernet ferment that i was working on at an un-named...

roger, you need seville orange i.e. proper marmalade oranges. these need to be peeled like an apple, without taking of to much pith i.e you want a long coil with plenty of surface area so this can be hung to dry, at least a week. coriander gives sweet citrus aroma, the peel is an adjunct to the...

yes, the usual market hype. on the positive, those bottles when empty, collected from your local restuarant etc, are as useful as a stolen empty keg. the glass is thicker than most, just like your average beer drinker. cheers