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Couple of tips for Hobart, some already mentioned: New Sydney Hotel - Great pub with regularly rotating taps of good beer Waratah - Another good pub with good beer Tassie Quartermasters - Good food and some good beer Preachers - Great pub near Salamanca with good tap selection (these guys are...

If by any chance there's a member who participated in this buy that wants to pass their meter along i'm keen on one of the HI 98128 pHep®5.

I remember hearing that it's an old wives tale that people used to salt their beers / drinks as they believe it would stop them from needing to wizzle so much during a session. Pretty sure it doesn't actually do that though.

Second vote for Riwaka and another vote for Summer.

I've now brewed two single hop beers using Enigma. The pale is mentioned above and more recently a saison where i used it in place of Nelson Sauvin. Hopping of the saison was along the lines of the pale. I see where people get the "white wine" notes from but i find this descriptor a too...

Checked the Saison/Brett Blend yesterday and taadaa, pellicle! This is about 6 weeks into fermentation so far. Kind of mesmerising! Going to put in bottles soon and let them develop in there.

The Brett blend has all been at ambient in my living room. Fermentation was around 18 and conditioning has been varying from 16-20.

Bottled the Saison Blend last week which was tasting ok, but smelling awesome after a serious dry hop of Enigma. I stuck to my usual 4g/L ratio and that's one potent hop. Definitely unique like they say it is. More interesting and exciting though is the Saison Brett blend. This sucker has...

Just received my latest order via Fastway to Tassie. Ordered a smack pack of 1318, package date July 2014, received a pack mfg 22 Sep. Nice little surprise for my Monday morning! Thanks!

Haha, i'm not too fussed! The hops will be used asap in a double IPA. I use one of these: http://www.foodsaver.com/vacuum-sealers/FSFRSH0053-000.html to pack my hops. Resuable zip lock bags too. The only problem i've found is that the one way valves get little bits of hop particulate in...

ivars, each of their Sacc strain vials contains 80 billion cells. This info is tucked away near the bottom of the Product Info page on their website!

This is the best jar based solution i've read about. http://www.bertusbrewery.com/2012/08/2012-hop-harvest-storage-tricks.html Might be adaptable to your little tubs?

I bought one about 2 weeks ago and passivated it before kegging a pale. Was my first home kegged beer but i didn't notice a metallic taste. When I did clean it prior to use, there was definitely some trace oil or something left over from manufacturing process.

And i have the goods! Out of interest Nick, do you somehow remove the oxygen from the little tubs of hops?

Awesome deal! Bought another Wallonian vial for a summer saison! Shipping is often what makes ordering home brew ingredients / equipment to Tassie nonviable! Very happy to notice this last night and props to Nick for shipping the order already :D

Any Topaz come in yet guys? Keen to order some along with some yeast for the next brew!

I enjoy brewing Witbiers and have used WLP400 once amongst a variety of yeasts. Something that mine were prone to was producing sulphur along the way. Even after taking very good care using higher pitch rates, yeast nutrient, open ferment to drive sulphur off etc i would still get sulphur...

Bottled 2 batches of my latest Witbier using Northeastern Abbey. 20ltr batch split 2x10ltrs. Fermented one at ambient room temp, approx 16-17c. The other in my fermentation fridge with the stc set at 19c. Both fermented very similarly, though the ambient temp was definitely throwing more...

Any Wyeast London Ale 3 hitting sitting? Keen to try this out in an IPA.

I'm on my second Vermont Ale batch and from my limited experience, it's quite stubborn and definitely hangs around. I have however, cold crashed samples of the second batch, an IPA, and after 48 hours it definitely clears up a fair bit. Maybe you can try this and you'll get a good idea of how...