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Guys, thanks for the feedback, very much appreciated. I'll let this one ferment out and give a good long lagering period and see how it pans out. Again, thanks. Threepwood

Hi folks, Looking for a bit of guidance with a fermentation issue. I've got a schwarzbier fermenting in the fridge, and it's going along nicely. Checking the SG tonight I notice it has developed a very distinct (and nasty) sulphery smell, think eggy tyres. I pitched a Bavarian Lager yeast...

+1 on Nicks comments, that's really good guidance. TAD is a good system, I bought it and used it for 12 months and I had a good experience with it BUT if given the time again I would save the shekels and work to a simple keg system.

Hi...FWIW I'd second the advice of one of the other posters above. Check your employment agreement and the IT policy and check what actions constitutes a dismissal with cause.

This years VicBrew was my first ever comp and I wasn't sure what to expect in terms of criticism or praise from the judges. I was absolutely astounded by the great level of feedback that the judges provided, pretty much across the board there was constructive feedback. What I considered my good...

Congratulations HoppingMad, awesome work! :super: Thanks to all the organisers, judges and stewards. This was my first ever comp (unfortunately I couldn't attend) and I really appreciate all the effort folks put in to make this event happen. Threepwood

For what it's worth, I've had your transfer issue a couple of times and it's not resulted in oxidisation (to my knowledge). The one beer I had that had an oxidisation problem was due to my own laziness and poor handling of the wort in secondary. I guess my point is that I find the overall...

Folks I'm hoping to enter some beers (my first ever comp) but the payment process is unclear to my newbie eyes. The entry form reads something like "$10 for first bottle, $6 per bottle thereafter (cheques payable to VICBREW". Can someone clarify me; does this mean cheques are the only form of...

Thanks Swinging Beef, hadn't thought about the starter. In the end I kegged at 1022 so I'll get to check when I get home next

Hi all, I've got a Scottish /80 in the fermenter at the moment. It went in 10 days ago with an OG of 1060 but seems to have finished high, at 1022 (was hoping to get to 1015). I'm considering the idea of chucking in a re-hydrated US-05 in an attempt to get a few extra points. My query is that...

Glad someone else noticed it.....I paid over $10 for a pint last night....why is it so expensive over here? I'm staying in the city And L_Bomb, awesome list, thanks for that, you've given me a great to-do list :D Thanks folks

Hi all, I've been posted to Perth for a month or so and do not know the city at all and am looking for a little local beer knowledge. With the exception of Little Creatures can anyone provide some recommendations on the best brewery/pub/bars in Perth where I could find some decent crafty beers...

Cheers guys, as expected, sounds like I'm back to the fermenter. Appreciate the quick responses. Thx again.

Hi all, A few months back I made a choc/cherry stout and since it finished fermentation I've had it in CC until now. Recently I checked in on the beer to see how it was going and on tasting I've got heaps of choc and bugger all cherry (used 2kg of fresh cherries BTW). In a trip to central NSW...

Hi Again, I'm not what you would call experienced but I brewed an American Brown a couple of weeks ago and used a Wyeast AmAle II with Northern Brewer for bittering, Cascade and Centennial for aroma. Smells fantastic BTW :lol: Threepwood

Having a go at Dr Smurtos GA.

At risk of running a good discussion off-topic can anyone provide some insight on the use of fruit in the secondary please. I've got a brew in secondary at the moment that was racked onto a couple of kilo's of cherry puree. I was wondering if sticking the fermenter in the fridge to CC has any...

Thanks for the ideas guys. The OG was taken right before I pitched, wort was either 20 or 22 degrees (dont recall right now). Depending on how things shape up I will likely split the brew (though Manticles comment re malt in the tap rings true - need to check that out). Thanks again. Dean

Hi all. Another cry for help & advice. Spent this afternoon trying to brew Jamil Z's Robust Vanilla Porter and have ended up with a bit of a mess. I couldnt follow the recipe exactly as I was missing some bits & pieces (Munich LME) and decided to have a crack at a stovetop mash with some Munich...

Folks, thanks for the notes, you probably heard my 'Aha' moment when James mentioned the Morgans Extra Pale, I had no idea of its existence. SeeMax, you look like you've nailed where I'm heading, looking at adding some Carapils and will go with Saaz. Thanks again folks, your advice has helped...