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29 and that many --> ||||||||| I started homebrewing when I was 21, but graduated uni when I was 23 and was shipped off to a dry community. I lasted 6 months before cracking the sads and shipping myself off to Melbourne where I forgot about everything including brewing until about 3 years ago.

Yes. Now playing Fleetwood Mac - The Chain

Sounds good.

I might be able to find a use for one, I'm sure. Dependent on price too.

Hokey religions and ancient weapons are no match for a good brew at your side, kid.

It could be a pig-ferret...

Heh, fair enough. I just love umlauts. Seeing as I've been pulled up I'm going to keep that there, my Spınal Tap moment ;) (just wish the n-umlaut would work here)

I'd argue that part of the "kit taste" may be caused, to some degree, by the dehydration pre-tinning. I'm not too sure about the process, but if the wrt is made up and hopped and then dehydrated surely there'd be some denaturization happening as both the malt and hop oils are becoming more and...

XXXX Thirsty Dog not even rate? That was rool fancy when it came out. Shame it was discontinued. :icon_vomit:

Well, the problem with politicians is that no matter who you vote for, they always get in. <_<

I got a bottle out of the fridge a while ago, realised my opener was in an inconvenient spot... just out of arms reach. I decided to use a butter knife instead of walking all the way into the next room. Short story shorter, I slipped and sliced a bit off my index finger knuckle. As I have now...

When doing kits I ended up tipping out a Bitter when the yeast failed to fire when temperatures began to drop in winter. I'd not thought of temperature control at the time and rue my decision. Since then I've upped my stubbornness and have only tipped out my beers when there is absolutely no...

I'm keen. I reckon I'd probably drive so happy to carpool. Don't know what I can really contribute as far as equipment goes other than a pair of keen hands.

If you're in Melbourne CBD Cellar Plus on Peel St is your closest. Range of grain is limited (I'm unsure of their supplier), and the hops are split between a small range in the fridge with dry yeasts and a larger range kept on a shelf next to the fridge. It's alright if you're in a pinch and...

Ach, mine too. Thanks for the extra (I was wondering about that). Cheers :beer:

Never used them before but here's some info about them. http://www.nzhops.co.nz/varieties/motueka.html

I'm sure it means Broo reckons you're a fuggen woofta for thinkin' food's more than black snags and pies.

Simple answer to that is just because I'm a stubborn *******.

I'd never taken the blender path as I'd heard from others that it tends to shred the grain, which can lead to tannin bitterness creeping into your brew. I don't know if smaller amounts of spec grains would really contribute much to any tannins coming through to the finished product though...

+1 on the mortar & pestle if you can wrangle it. I still haven't gotten off my arse and bought a mill yet and I still use it to crack up to 5kg at a time. Takes a few hours though. <_<