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a real bright spark.

given the habits of all polititions of all parties just wait for a homebrew buy back and the outlawing of all semi auto and pump action brewing systems. and yes i am being just a little sarcastic.

+1 on on the milf aka bevo, however kick the slackarse justin in the cods and shout jipper a session beer.

it does not get any better, just when you think the kids have "grown up" you end up with grand kids :D

it would be a novel concept but i cant see it catching on anytime soon B)

as i live in Julia Gilliards electorate and i did vote for her renders your post as another msm driven piece of garbage.

no, it means he did not have the numbers again.

do you mean big ted?

the first couple of pints will be a bit yeasty as the yeast settles to the bottom of the keg which is where the dip tube draws from.

monty pythons life of brian. ZULU.

you could use the pils malt as the base for porters and stouts as most of the flavor comes from the spec malt.

and prepare for happy hour

amazingribs is a fantastic site with hours of reading and interesting takes on the whole process of bbqing.

Q1- nfi Q2- saniclean was developed as a no foam sanitiser however there is a small amont of foam.

as you dont like a strong smoke flavor and hickory is one of the strongest tasting woods 20 minutes should do you. but as always try it and you can add or subtract next time. there is no reason to stop downing a pot or three.

no it will be fine.

it would depend on how much smoke you like and the type of wood used.

i would cut the choc by half and have a maximum of 500 grams of crystal in a porter

i am about to carve a butterflied lamb leg that hs come off the weber along with beetroot and zucchini also webered and watching the smack and giggle.

a few hundred thousand public servants.