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Search underway for missing Hunter Valley wine collections worth more than $5m.

Anyone seen this been around for several years and a couple of companies looks like something you would get from china . Producing beer from unmalted barley is far easier, more reliable and cost-effective than you may have thought with our Brewers Compass® enzyme. Combined with the expertise of...

Optometrists have warned parents not to consider laser pointers as toys after a Tasmanian teenager caused permanent damage to his eyes by looking into one. Hobart optometrist Ben Armitage received a call on Monday from a GP asking him to investigate why the 14-year-old boy was having vision...

Bunnings one big monopoly.

Sous vide cooking is the cooking in a water bath at low temperatures .A company is bringing out a device that is put in a pot and controls the temperature linked up to mobile phone or computer.The in pot devices are already being sold but the phone use is new.Breville have a Sous Vide that...

BUS SLOGANS FOR 2014 WORLD CUP Hopping Our Way Into History!

Did you know about this http://au.news.yahoo.com/thewest/a/-/mp/66...er-import-scam/

Would it be more accurate to dilute wort say 3 parts water to 1 part wort in a measured vessel and use a hydometer with a limited range say to 1025 and then calulate for a true reading .

Made Brigalow Apple Cider with 2 cans 26L 2 kg sugar has unpleasent aftertaste , Could this be artifical sweetners they put in the mix.Hoping will inprove when carbinates in bottles or may have to mix with lemmonade to kill taste ,was going to add the extra water to make 36 L.

If you can not get to a big w take the junk mail to K mart and they will match the price .

When making ginger beer what barley has the most neutrel flavour and how much is needed to supply nuitrient and if mashed with rice what ratio of barley to rice to convert the rice and does rice have to be cooked first.

Fementer in fridge.Air lock bubbles when door is open is this because of the change in temperature heats up and expands gas in fermenter and makes it look as fermenting better then it is.

Not having any luck brewing in fridge 10 C using saf s23 i think problem is yeast made starter from earlier brew two can stout that was made with new packet of yeast .When i made stater fed with dextrose and some nutient should i have used malt or some wort the FG is stopping at 1016...

does dextrose ferment out before malt and other fermentables making lager with cascade tin and 1 kg dextrose in fridge s23 yeast temp about 10 c but may get colder stopping at 1018 should go to 1005