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Done a bit of reading thanks to these forums, and I've picked up the main ingredients of PBW from a cleaning chemical supplier, Sodium Metasilicate and Sodium Percarbonate.... Around 2-3 bucks per kilo landed for a close PBW clone minus surfactants and water softeners! I don't know why PBW...

Chasing some saaz rhizomes if anyone has got any - located in Brisbane or if anyone can post cheers

I just picked up a copy of 'New Brewing Lager Beer' by Noonan in the ongoing quest to brew better Lagers... It's a great book and one thing that stood out was him saying that you're not going to get really authentic taste without decocting undermodified malts... Given that the only lager malts...

I wanted to have a go at this. A Yorkshireman tells me it's a session beer, but it's 9 bucks a tallie at Dan Murphy's - I can really only afford to drink one at a time. There's a lot of recipes around but I'm not sure which are the best - I've heard having it come out too pale is a problem...

I know this has been asked before and laughed at ('go piss in a bottle and force carbonate')... but how much sugar would be in the avg aussie beer like vb per 25 litres? would it be white sugar or raw sugar? I want to brew an improved vb or xxxx so my mates finally say my beer is good. I am sick...

100% Munich I + Hersbruker = Dunkel? No idea what it is but I like it.. I wish that toasty character would hang around, seems to fade away over a few weeks drinking *cough* i mean lagering.

So I've got my first lager on.. I'm a fresh noob and have only done about 6 ales... this is 80 % pils and 20 % vienna with wyeast 2124.. It's been fermenting at 9-13 C for about a week now, OG was 1.047 and it is now at about 1.014, the krausen has dropped significantly in the last 24 hours...