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i often make vegetarian chilli and eat it in a tortilla with some grated cheese. takes about 20 minutes to make, but most of that is simmering time, and you'll have great leftovers as well. http://www.taste.com.au/recipes/5923/vegetarian+chilli

thanks mate. will look into it.

thanks guys, this is a little embarrassing, but i think it was at 24 degrees because i forgot to take into account the 2L of boiling water when i started. when i got home, i went straight to the garage to see that it was at 18deg. *phew* next time i'll take a chill pill before posting.... oh...

another question - the brew is sitting at about 24deg. is that too high?

thanks mate. will let you know how i go!

hey guys, so i put down my first kit IPA on the weekend, and right before i got the OG i dropped my hydrometer and smashed it. unfortunately i'm really busy this week and wont have time to pick one up before the weekend. any advice on what i should do? and would it be bad to leave it in the...

a lot of guys have posted on the forums of doing it around 24c, so i can't imagine a huge difference. from what i understand, it'll ferment quicker, but won't have the same level of clarity that a cool ferment will have. you could always put it in an ice bath though?

mate, why don't you give franko's recipe a go. it's got a decent amount of pear juice in it, so it's a bit sweeter, and maybe girly enough ;) also, it's simple, which is good. Franko's: 12 Litres 100% Apple juice no added flavours or preservatives (Bought from Aldi) 8 Litres Apple & Pear...

thanks mate, i was getting a bit worried there for a while. some of the techniques people use are really convoluted...

so i've bought some wyeast 4766 for my next batch of cider, but i've only ever used dry packet yeast before. I've looked around the forums on what people do when using this type of yeast for beer, but is the process different for cider? ie. can i just smack it and add it to the fermenter?

thanks guys. and yep, thoroughly rinsed out the detergent afterwards. it's been over a week now and they appear to be fine, but i guess i'll just have to wait until i crack them! what should i look for when tasting for infections? i'm assuming it wont always be obvious...

so i was bottling last week, and realised at the last minute that i didn't have any sanitiser left. so i just used some detergent/hot water (they were new PET bottles). what do you guys think the chance of infection would be? would i have to be unlucky, or am i doomed to failure?

cracked open the first one last night. it wasn't the best thing i've ever had, but for a first try i think it was pretty good. there is virtually no sweetness, it's slightly dry, and it's very alcoholic. will be knocking back a few over the coming months!

kept in in the garage fermenting for 2 weeks. managed to maintain it at a pretty constant 24 degrees. didn't use any nutrient, so i'm a little worried about the sulfur, but with any luck it'll be okay :)

that looks great, phoney :) i'll give it a go in a couple of weeks and let you know how it turns out!

how important is cooling the cider? i was planning on doing it over summer in our garage, which maintains a moderate temperature. if i have to refrigerate, things are going to be a lot more difficult.

any of you guys know if it's possible to buy that wyeast that franko mentioned online? i'd love to give that recipe a shot, but i'm a bit of a n00b and haven't found somewhere that sells it...