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Having followed the news on One Nation's Malcolm Roberts over the past 24 hours, I have to ask: What the Hell is going on? This is a guy who believes grammar is a government tool to enslave the population. I don't know what that makes me, as I'm an editor. Perhaps I'm a concentration camp guard...

Hi, all. Last year in early February, I brewed a Pale ale of sorts (AG). OG 1046, finishing at 1010. At the end of February 2013, I transferred to secondary and put it in the fridge, planning up to two weeks there. To cut a long story short, I have been stupidly busy the last year and never...

Hey all, A few months back I brewed a porter-thing with far too much chocolate malt in it (or so I thought and was told at the time) which I initially left in the primary for about a month before racking it. At the time of racking it was far too toasty in taste, so, since it's been summer here...

. . . Should a porter taste from the fermenter? I brewed a porter on sunday and . . well, it is really black! Details: 25 litres - counting on 85% efficiency. Now, of course it is nowhere near being done, but when I taste it from that fermenter, which I can't help doing for all new beers...

Hey all, I'm about to brew my first porter, and I thought I'd hear if my grain bill sounds about right for it. I reckon it can't be all off, but hey - wouldn't be the first time I was wrong. :P I'm also doing this one to clear out a bit in my stock. 25 litres - counting on 85% efficiency...

This is the third time I'm airing this beer on the board. On May 2nd I brewed a Belgian type beer that I felt was slow to ferment and therefore asked about that (using 1388) and found from youe help this was quite normal. Anyway, it has now gone down from 1074 to 1012 (and is apparently still...

Hi, Question about my fourth brew (AG); I'm brewing a Belgian sort of thing that is now sitting in the fermenter. It was a fairly high gravity wort - 1074 - higher than I had planned as my efficiency has kept rising above what I was expecting and is now at 90%. It's been in the primary for...

Hey, I've got a Belgian sort of thing in the fermenter at the moment, using Wyeast 1388, and I am a little surprised at how slowly it's chewing its way through the sugars. Anyway, the details: I'm brewing something that I suppose I would descibe as a Belgian Amber ale or some such. Could...